Mexican Mac & Cheese
by Melissa C.
Ingredients
- 12 ouncs dried mostaccioli or rigatoni pasta (3 cups)
- 1/2 lb hamburger
- 1/2 lb bulk pork sausage
- 1 cup chopped onion
- 16 ounce jar green medium-hot salsa
- 2-8 ounces shredded Monterey Jack cheese (4 cups)
- tomato wedges
- sliced jalapeno peppers
- chopped fresh cilantro
Bonus salsa recipe
- 10 ounce can Rotel tomatoes, drained
- 14.5 ounce can diced tomatoes, drained
- 1 tsp minced garlic
- 1 tsp salt
- 1 tsp lemon juice
- 4-5 rings jalapeno from jar
- 1/2 cup fresh cilantro (or more)
Instructions
- Cook pasta according to pkg directions. Drain; set aside.
- Meanwhile, in large skillet cook hamburger, sausage and onion until brown. Drain and stir in green salsa.
- Preheat oven to 350. Lightly grease a 3 qt. rectangular baking dish.
- Layer half of the pasta, half of the meat mixture and half of the cheese in the baking dish. Repeat layer.
- Bake uncovered for 35 minutes or until bubbly. Let stand 10 minutes.
- Top with tomato, jalapeno and fresh cilantro. If desired, serve with additional *salsa.
Bonus salsa recipe
- Blend all ingredients in blender or food processor till desired texture.
Tried this recipe?Let us know how it was!
