Week 24: Recipe #4--Mexican Mac and Cheese

By now you should know how I feel about macaroni and cheese.  I'm always on the lookout for new ways to mix it up.  This one was an interesting take; more like a casserole than mac and cheese, but still tasty.  Quick and easy to prepare as well.  I found this Better Homes and Gardens recipe online (see link below).  I served this with a green salad and fresh fruit.  Makes 12 servings.

Photo from Better Homes and Gardens website

You'll Need:

• 12 oz. dried mostaccoli or rigatoni pasta (3 c.)
• 1 pound bulk pork sausage (I'm thinking you could use ground beef or turkey instead, if you felt so inclined)
• 1 c. chopped onion
• 1 jar (16 oz.) green medium-hot salsa
• 16 oz. shredded monterey jack cheese (4 cups)
• optional toppings:  tomato wedges, sliced jalapeno peppers, chopped fresh cilantro, salsa

Preparation:

1. Preheat oven to 350 degrees.  Lightly grease 3 qt. 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. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese.  Repeat layers. 
4. Bake, uncovered, for 35 minutes or until bubbly.  Let stand 10 minutes.  If desired, use any or all of the optional toppings.

Recipe and link:  http://www.bhg.com/recipe/pasta/mexican-mac-and-cheese/