Mexican Mac and Cheese.

This is a recipe from Better Homes and Gardens magazine. It was submitted by a reader in the category “New Ways with Sausage.” I hope you appreciate that category as much as I do. Anyway, I made this and split it into two pans so I could take a pan to someone in need, thinking my husband could have meaty meals for a few days. When I returned from the delivery, he had eaten nearly the entire pan. So much for “saving it for later”! My darling husband will be out of town for a month, so I am posting this for his sake so he can have an easy recipe that doesn’t require buying a lot of spices. Hopefully this time, the recipe will last longer than one night. Special thanks to the (now anonymous) submitter whom I can’t name because I clipped the recipe and pitched the magazine!

12 oz dried mostaccioli or rigatoni pasta (I used whole wheat)

1 lb bulk pork sausage

1 cup chopped onion

1 16-oz jar green medium-hot salsa (I used medium red salsa)

2 8-oz package shredded Monterey Jack cheese (4 cups)

Tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro

Salsa (optional)

Preheat oven to 350 degrees. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat. Return sausage and onion to skillet. Stir in green salsa. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno, and cilantro. If desired, serve with additional salsa. Makes 12 servings.


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