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Mexican Mac & Cheese
Nb persons: 12
Yield:
Preparation time:
Total time:
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| ingredients 12 oz. dried mostaccioli or rigatoni pasta (3 cups) 1 lb. bulk pork sausage 1 | |
| cup | chopped onion |
| 1 16-oz. jar green medium-hot salsa 2 8-oz. pkg. shredded Monterey Jack cheese (4 cups) | |
| Tomato wedges | |
| sliced jalapeño peppers | |
| chopped fresh cilantro | |
| Salsa, (optional) | |
directions
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, jalapeño, and cilantro. If desired, serve with additional salsa. Makes 12 servings.
nutrition facts
Calories378 Total Fat (g)22 Saturated Fat (g)11, Monounsaturated Fat (g)8, Polyunsaturated Fat (g)2, Cholesterol (mg)61, Sodium (mg)474, Carbohydrate (g)25, Total Sugar (g)4, Fiber (g)1, Protein (g)19, Vitamin C (DV%)6, Calcium (DV%)30, Iron (DV%)11, Percent Daily Values are based on a 2,000 calorie diet
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