Description
This Mexican Mac and Cheese recipe combines creamy melted cheese, spicy sausage, and zesty salsa verde for a comforting and flavorful baked pasta dish. Perfect for a family dinner or potluck, it brings a twist to the classic mac and cheese with bold southwestern flavors.
Ingredients
Scale
Pasta
- 1 pound dry rigatoni pasta (1 box)
- 1 tablespoon olive oil
Sausage Mixture
- 16 ounces pork sausage (bulk or casings removed)
- ½ onion (chopped)
- 1 ounce taco seasoning (1 envelope)
- 4.5 ounces chopped green chiles (undrained, 1 can)
- 16 ounces salsa verde
Cheese and Garnishes
- 16 ounces shredded Mexican Blend cheese (2 bags, divided)
- Diced cherry tomatoes (optional, for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat and prepare dish: Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray or line it with foil and set aside.
- Cook pasta: In a large pot of salted boiling water, cook the rigatoni pasta until al dente according to package instructions. Drain and set aside.
- Cook sausage and onions: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the pork sausage and chopped onion, crumbling the sausage as it cooks until browned and no longer pink.
- Add seasoning and chiles: When sausage is nearly cooked, stir in the taco seasoning and chopped green chiles. Cook a few more minutes to combine flavors.
- Add salsa verde: Remove the skillet from heat and stir in the salsa verde until well incorporated. Set the sausage mixture aside.
- Combine pasta and sausage mixture: Add the drained pasta to the skillet and stir to combine evenly. Pour half of this mixture into the prepared baking dish.
- Add cheese layers: Sprinkle 8 ounces of shredded Mexican Blend cheese evenly over the first layer. Then pour the remaining pasta/sausage mixture on top and finish with the remaining 8 ounces of cheese. Do not stir after layering.
- Bake: Bake in preheated oven for 30-35 minutes until cheese is fully melted, bubbly, and golden around the edges.
- Garnish and serve: Remove from oven and top with diced cherry tomatoes and fresh cilantro if desired. Serve warm.
Notes
- Use rigatoni or your favorite tubular pasta to hold the sauce well.
- Bulk sausage works best for easy crumbling; remove casings if needed.
- Taco seasoning can be homemade or store-bought for convenience.
- Salsa verde adds a tangy kick and moisture to the dish, balancing the richness of the cheese.
- Leftovers can be refrigerated and reheated; add extra cheese on top when reheating for freshness.
- For a spicier version, add jalapeños or use spicy sausage.
- The baked mac and cheese can be assembled ahead and refrigerated before baking.
