Mexican Mac and Cheese

I hosted bunko at my house last night, and I served Better Homes and Gardens' Mexican Mac and Cheese. The recipe on their website isn't complete, so I thought I would share the full recipe with you. This is so easy and was really good! Thanks for the recipe Maggie!


Mexican Mac and Cheese
- 12 oz dried mostaccioli or rigatoni pasta (about 3 cups)
- 1 lb. bulk pork sausage
- 1 cup chopped onion
- 1 16 oz. jar medium-hot green salsa (I couldn't find green salsa, so I just used regular)
- 16 oz. shredded Monterrey Jack cheese (4 cups)
- Tomato wedges, sliced jalapeño peppers, and chopped fresh cilantro (I didn't even use any of these)
- Salsa (optional)


Preheat oven to 350 degrees. Lightly grease 13x9 rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside. Meanwhile, in a large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat; return sausage and onion to skillet. Stir in salsa. Layer half of the pasta on the bottom of the dish, top with half of the sausage mixture, and half of the cheese. Make another layer with the rest of the pasta, sausage mixture, and top with rest of the cheese. Bake, uncovered for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno, and cilantro. If desired, serve with additional salsa. Makes 12 servings.


I served the casserole with a salad and garlic bread. Such a hit!