Description
Creamy Mexican Mac and Cheese made with savory sausage, green chiles, salsa verde, and melty cheese. A comforting pasta dish with bold, balanced flavors that comes together easily.
Ingredients
- 1 pound dry rigatoni pasta
- 1 tablespoon olive oil
- 16 ounces pork sausage (bulk or casings removed)
- ½ onion, chopped
- 1 ounce taco seasoning (1 packet)
- 4.5 ounces chopped green chiles, undrained
- 16 ounces salsa verde
- 16 ounces shredded Mexican blend cheese
- Diced cherry tomatoes, optional (for garnish)
- Fresh cilantro, optional (for garnish)
Instructions
- Cook rigatoni in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Cook sausage until browned, breaking it apart as it cooks.
- Add chopped onion and cook until softened, about 3–4 minutes.
- Stir in taco seasoning, green chiles, and salsa verde. Simmer for 5 minutes.
- Reduce heat and add shredded cheese gradually, stirring until smooth and creamy.
- Fold in cooked pasta until evenly coated.
- Remove from heat and garnish with tomatoes and cilantro if desired.
Notes
- Swap pork sausage for ground beef or chicken if preferred.
- Add jalapeños or hot salsa verde for extra heat.
- Stir in a splash of milk if the sauce thickens too much while reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes