Description
This Mexican Mac and Cheese combines creamy, cheesy goodness with zesty flavors of salsa verde, taco-seasoned pork sausage, and green chiles to create a hearty, crowd-pleasing casserole that’s perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 1 pound dry rigatoni pasta (1 box)
- 1 tablespoon olive oil
Meat and Vegetables
- 16 ounces pork sausage (bulk or casings removed)
- ½ onion, chopped
- 4.5 ounces chopped green chiles, undrained (1 can)
Seasonings and Sauces
- 1 ounce taco seasoning (1 envelope)
- 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 Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spraying it with nonstick spray or lining it with foil to prevent sticking and set it aside.
- Cook Pasta: In a large pot of salted boiling water, cook the rigatoni pasta according to package instructions until al dente. Once cooked, drain the pasta thoroughly.
- Cook Sausage and Onion: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the pork sausage and chopped onion, crumbling the sausage gently as it cooks to ensure even browning and cooking.
- Add Seasonings and Chiles: When the sausage is nearly cooked through, mix in the taco seasoning and chopped green chiles (with their juice) to infuse the meat with bold flavors.
- Combine with Salsa Verde: Once the sausage is fully cooked and browned, remove the skillet from heat and stir in the salsa verde, mixing well to incorporate all ingredients.
- Assemble the Casserole: Add the cooked and drained pasta to the skillet and stir until well combined. Pour half of this pasta and sausage mixture evenly into the prepared baking dish.
- Add Cheese Layers: Sprinkle 8 ounces of shredded Mexican blend cheese evenly over the pasta layer. Then, cover this with the remaining pasta and sausage mixture. Finally, top with the remaining 8 ounces of cheese, layering it on top without stirring.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the cheese is fully melted, bubbly, and golden around the edges.
- Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Optionally, garnish the dish with diced cherry tomatoes and freshly chopped cilantro before serving to add fresh, vibrant flavors.
Notes
- You can substitute rigatoni with other pasta shapes like penne or elbow macaroni.
- If you prefer less heat, rinse the green chiles before adding or reduce the amount used.
- For a vegetarian version, omit the sausage and add cooked beans or vegetables such as corn or bell peppers.
- Letting the casserole sit for 5-10 minutes after baking helps it set and makes it easier to serve.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
