Description

Mexican Mac and Cheese is a flavorful twist on the classic comfort food, combining hearty rigatoni pasta with spiced pork sausage, green chiles, tangy salsa verde, and melted Mexican Blend cheese. Baked to bubbly perfection and optionally garnished with fresh tomatoes and cilantro, this dish brings vibrant Mexican flavors to a creamy, cheesy pasta bake.

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)

Seasoning and Sauces

1 ounce Taco Seasoning (1 envelope)
16 ounces salsa verde

Cheese and Garnish

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 cooking spray or lining it with foil and set aside.
Boil Pasta: In a large pot of salted boiling water, cook the rigatoni pasta until al dente according to package instructions. Drain the pasta thoroughly and set aside.
Cook Sausage and Onion: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the pork sausage and chopped onion, breaking up the sausage with a spoon as it cooks until browned and the onion is softened.
Add Seasoning and Chiles: When the sausage is nearly cooked through, stir in the taco seasoning mix and chopped green chiles. Continue cooking briefly to combine flavors.
Incorporate Salsa Verde: Remove the skillet from heat and stir the salsa verde into the sausage mixture, mixing well to create a flavorful sauce.
Combine Pasta and Sausage Mixture: Add the cooked pasta into the skillet with the sausage mixture and stir until evenly coated.
Assemble in Baking Dish: Pour half of the pasta and sausage mixture into the prepared baking dish. Sprinkle 8 ounces of shredded Mexican Blend cheese over the first layer.
Layer and Top: Add the remaining pasta and sausage mixture on top, then finish by spreading the remaining 8 ounces of shredded cheese over the top layer. Do not stir after adding the cheese.
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 slightly golden.
Garnish and Serve: Remove the dish from the oven and optionally top with diced cherry tomatoes and fresh cilantro for added freshness and color. Serve warm.

Notes

Use mild or spicy taco seasoning depending on your taste preference.
For a creamier texture, consider adding a splash of milk to the sausage mixture before combining with pasta.
Fresh cilantro and diced tomatoes add bright flavors but can be omitted if not preferred.
This dish can be prepared ahead of time and baked just before serving.
Leftovers store well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American

Keywords: Mexican mac and cheese, baked pasta, rigatoni recipe, sausage pasta bake, Mexican blend cheese, salsa verde pasta