Mexican Mac & Cheese

So, mine totally didn't look this awesome when it was done. However, it tasted better than this looks! Trust me. The only problem was the original directions.

Try this on for size:

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.

Did that ever tell you what size pan or when to add the cheese, pasta, or how? Me either. So here's what Mom & I decided to do added into the original directions...and it was FAB-U-LOUS! =)
(p.s. I used my roasting pan to bake this and it was a little big. I'm pretty sure a 9x13 pan is perfect. Who tells you to get a 3-qt pan?!)

ingredients

• 12
  oz. dried mostaccioli or rigatoni pasta (3 cups)
• 1
  lb. bulk pork sausage (we ended up using ground beef & seasoning it with cumin & taco seasoning)
• 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, and 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 (seasoned beef) and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa.

Add half of cheese and the pasta into the meat, onion & salsa mixture. Pour into the pan and top with the remaining half of the cheese.

**UPDATE** I just read all the comments and found out that you layer half the pasta, then half the meat mixture, then half the cheese and repeat. Maybe I'll try that next time.

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

Quick Tip: Green Onions

This is the picture I saw on pinterest. The caption said that if you slice your extra green onions, you can freeze them and then just pour out some when you need them. Here is the original link. I have done this. It is wonderful and glorious. It is so helpful when a recipe only calls for the whites or greens of the green onions and you don't want to waste the rest of it!