Charlene's Recipe

Mexican mac and cheese

Category: side dish

12 oz dried mostaccioli or rigatoni pasta (3 cups)
1 lb bulk pork sausage
1 cup chopped onion
1 (16 oz) jar green medium hot salsa
2 (8 oz) pkg shredded Monterrey Jack cheese (4 cups)
Tomato wedges, sliced jalapeno peppers and chopped fresh cilantro
salsa (optional)

Preheat oven to 350 F. Lightly grease a 3 quart rectangular baking dish; set aside. Cool pasta according to pkg directions. Drain; set aside.
Meanwhile, in a large skillet cook sausage and onion until meat is brown and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa.
Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno and cilantro. If desired, serve with additional salsa. Makes 12 servings.