Description
Creamy Mexican Mac and Cheese made with rigatoni, seasoned pork sausage, green chiles, salsa verde, and a rich blend of melted cheeses. A comforting one-pan pasta with bold Tex-Mex flavor.
Ingredients
- 1 pound dry rigatoni pasta (1 box)
- 1 tablespoon olive oil
- 16 ounces pork sausage, bulk or casings removed
- ½ onion, chopped
- 1 ounce taco seasoning (1 envelope)
- 4.5 ounces chopped green chiles, undrained (1 can)
- 16 ounces salsa verde
- 16 ounces shredded Mexican blend cheese (2 bags)
- Diced cherry tomatoes, optional (for garnish)
- Fresh cilantro, optional (for garnish)
Instructions
- Cook rigatoni in salted boiling water according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add pork sausage and cook, breaking it apart, until fully browned.
- Add chopped onion and cook for 3–4 minutes until softened.
- Stir in taco seasoning, green chiles, and salsa verde. Simmer for 5 minutes.
- Reduce heat to low and gradually add shredded cheese, stirring until melted and smooth.
- Fold in cooked pasta until evenly coated.
- Garnish with cherry tomatoes and fresh cilantro if desired. Serve warm.
Notes
- Use low heat when adding cheese to prevent separation.
- Add a splash of pasta water or milk if the sauce thickens too much.
- Swap pork sausage for chicken sausage or plant-based sausage if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes