Mexican Mac & Cheese

By amberwherley

Ingredients

• 12 ounces dried mostaccioli or rigatoni pasta (3 cups)
• 1 pound bulk pork sausage
• 1 cup chopped onion
• 1 16 ounce jargreen medium-hot salsa
• 2 8 ounce packageshredded Monterey Jack cheese (4 cups)
• Tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro
• Salsa (optional)

Details

Servings 12
Preparation time 20mins
Cooking time 50mins
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.

2. 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.

3. 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.

Nutrition Facts (Mexican Mac and Cheese)
Servings Per Recipe 12Calories378,Protein(gm)19,Carbohydrate(gm)25,Fat, total(gm)22,Cholesterol(mg)61,Saturated fat(gm)11,Monosaturated fat(gm)8,Polyunsaturated fat(gm)2,Dietary Fiber, total(gm)1,Sugar, total(gm)4,Vitamin A(IU)389,Vitamin C(mg)4,Thiamin(mg)0,Riboflavin(mg)0,Niacin(mg)3,Pyridoxine (Vit. B6)(mg)0,Folate(µg)73,Cobalamin (Vit. B12)(µg)1,Sodium(mg)474,Potassium(mg)168,Calcium(DV %)303,Iron(DV %)2,Percent Daily Values are based on a 2,000 calorie diet