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Mexican Mac & Cheese

Mexican Mac & Cheese

Mexican Mac & Cheese

by Melissa C.
Course Side
Servings 12 people

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!
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