If you love Mac 'N Cheese like me, then you'll love this fast and easy casserole.  You can make this on a weekend day and then pop it in the oven a couple of days later when you're facing a busy day exploring a new location on your RV travels.

New Mexican Mac 'N Cheese

12 ounces dried mostaccioli or rigatoni pasta (3 cups)

1 pound bulk chorizo

1 cup chopped onion

1 16 ounce jar green medium-hot salsa

(or hot salsa if you're a fire head!)

2 8 ounce package shredded Monterey Jack cheese (4 cups)

Tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro

Salsa (optional)

Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.

Meanwhile, in large skillet cook chorizo and onion until meat is browned and onion is tender. Drain fat, Return chorizo and onion to skillet. Stir in green salsa.

In prepared baking dish layer half of the cooked pasta, half the chorizo mixture, and half the cheese. Repeat layers. 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.

8 Layer Casserole

This casserole can be made in advance as well and kept in the refrigerator for a couple of days before cooking.

    3 cups dried medium noodles (6 ounces)

    1 pound ground beef

    2 - 8 ounce can tomato sauce

    1 teaspoon dried basil, crushed

    1/2 teaspoon sugar

    1/2 teaspoon garlic powder

    1/4 teaspoon salt

    1/4 teaspoon black pepper

    1 - 8 ounce carton dairy sour cream

    1 - 8 ounce package cream cheese, softened

    1/2 cup milk

    1/3 cup chopped onion (1 small)

    1 - 10 ounce package frozen chopped spinach, cooked and well drained

    1 cup shredded cheddar cheese (4 ounces)

1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.

 

2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

 

3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.

 

4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

Eight Layer Casserole.pdf

New Mexican Mac ‘N Cheese.pdf