Description
This Mexican Mac and Cheese combines creamy, cheesy rigatoni pasta with flavorful pork sausage, green chiles, and salsa verde, creating a zesty and comforting dish perfect for a crowd. Baked until bubbling and topped with fresh tomatoes and cilantro, it’s a festive twist on a classic favorite.
Ingredients
Scale
Pasta
- 1 pound dry rigatoni pasta (1 box)
- 1 tablespoon olive oil
Meat and Aromatics
- 16 ounces pork sausage (bulk or casings removed)
- ½ onion, chopped
Seasonings and Sauces
- 1 ounce taco seasoning (1 envelope)
- 4.5 ounces chopped green chiles (1 can, undrained)
- 16 ounces salsa verde
Cheese and Garnish
- 16 ounces shredded Mexican blend cheese (2 bags)
- Diced cherry tomatoes, for garnish
- Fresh cilantro, for garnish
Instructions
- Prepare the Oven: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick spray or line it with foil for easier cleanup. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook rigatoni pasta until al dente according to package instructions. Drain thoroughly and set aside.
- Cook the Sausage and Aromatics: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add pork sausage and chopped onion, breaking up the sausage as it cooks until browned and onions soften.
- Add Seasoning and Sauce: When sausage is nearly cooked through, stir in taco seasoning and the chopped green chiles with their juices. Cook for 1-2 minutes to blend flavors.
- Incorporate the Salsa: Remove skillet from heat and mix in salsa verde until fully combined, forming a flavorful base for the dish.
- Layer the Pasta and Cheese: In the prepared baking dish, add half of the cooked rigatoni combined with the sausage mixture. Sprinkle 8 ounces of shredded Mexican blend cheese evenly over the pasta. Add the remaining pasta mixture and top with the remaining 8 ounces of cheese.
- Bake and Garnish: Bake in the preheated oven for 30-35 minutes until cheese is melted and bubbling. Garnish with diced cherry tomatoes and fresh cilantro before serving.
Notes
- For a spicier kick, add extra chopped green chiles or a pinch of cayenne pepper.
- Use gluten-free pasta to make this recipe gluten-free.
- Make ahead by assembling the dish and refrigerating before baking; add extra baking time if cold from the fridge.
- Leftovers can be reheated in the oven or microwave and taste great the next day.
