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Mexican Macaroni & Cheese

A favorite Mac & Cheese gets a little kick.

  • Total Time: 50 mins
  • Yield: 12 servings 1x


  • 1 box Mostacolli or Rigatoni Pasta
  • 1 pound bulk pork sausage
  • 1 cup onion, chopped
  • 1 jar {16 oz} mild salsa
  • 2 packages {8 oz} or 1 {16 oz}shredded cheese, Monterey Jack or your favorite Mexican blend
  • Tomato wedges, sliced jalapeno peppers and chopped fresh cilantro {garnish, optional}
  • Salsa {served on the side, optional}


  1. Lightly spray a 13×9 baking dish with non-stick cooking spray
  2. Cook pasta according to package directions, drain and set aside
  3. Meanwhile, in a large skillet, cook sausage and onion until meat is browned and onion is tender
  4. Stir in salsa
  5. In the prepared baking dish, layer half of the cooked pasta, half of the sausage mixture and half of the cheese. Repeat layers.
  6. Preheat oven to 350 degrees, bake uncovered for about 20-30 minutes or until bubbly.
  7. Let stand 10 minutes, then garnish and serve


To freeze: tightly wrap in plastic and then in foil. Thaw in fridge overnight or for several hours on the counter before cooking.
Note: some cooks say that freezing dishes with onions in it is not a good idea, I personally have never had a problem with them. But if you are concerned, you can leave the onions out.

  • Author:
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Main Dish