Description

This Mexican Mac and Cheese is a flavorful twist on the classic comfort food, featuring rigatoni pasta combined with savory pork sausage, zesty taco seasoning, spicy green chiles, and tangy salsa verde. Baked with layers of melted Mexican blend cheese and garnished with fresh cherry tomatoes and cilantro, it delivers a hearty, cheesy, and vibrant casserole perfect for family dinners or gatherings.

Ingredients

Scale

Pasta

1 pound dry rigatoni pasta (1 box)
1 tablespoon olive oil

Meat and Aromatics

16 ounces pork sausage (bulk or casings removed)
½ onion, chopped

Seasonings and Sauces

1 ounce taco seasoning (1 envelope)
4.5 ounces chopped green chiles (1 can, undrained)
16 ounces salsa verde

Cheese

16 ounces shredded Mexican blend cheese (2 bags)

Garnish

Diced cherry tomatoes, for garnish
Fresh cilantro, for garnish

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Instructions

Prepare the Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray or line it with foil for easier cleanup. Set the dish aside for later use.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente according to the package instructions. Drain the pasta thoroughly and set aside.
Cook the Sausage and Aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the pork sausage and chopped onion. Use a spatula to crumble the sausage as it browns and cook until the sausage is nearly cooked through and the onion is softened.
Add Seasoning and Sauce: Stir in the taco seasoning and chopped green chiles with their juices. Cook for another 1–2 minutes to allow the flavors to meld well with the sausage mixture.
Incorporate the Salsa: Remove the skillet from the heat. Stir in the salsa verde thoroughly, combining all ingredients to create a flavorful base for the dish.
Layer the Pasta and Cheese: Mix the cooked rigatoni pasta into the sausage mixture. In the prepared baking dish, spread half of the pasta mixture evenly. Sprinkle 8 ounces of shredded Mexican blend cheese over the pasta. Add the remaining pasta mixture on top, then finish with the remaining 8 ounces of cheese layered evenly.
Bake and Garnish: Bake the casserole in the preheated oven for 30–35 minutes, or until the cheese is fully melted and bubbling. After baking, garnish with diced cherry tomatoes and fresh cilantro to add freshness and color before serving.

Notes

You can substitute rigatoni with other sturdy pasta shapes like penne or elbow macaroni.
For extra spice, add chopped jalapeños or a dash of hot sauce to the sausage mixture.
This dish can be prepared a day ahead and refrigerated; bake covered for 40 minutes the next day to reheat thoroughly.
For a milder flavor, reduce the amount of taco seasoning or omit the green chiles.
Use a blend of Mexican cheeses such as Monterey Jack, cheddar, and queso quesadilla for authentic taste.