Tex-Mex Macaroni & cheese
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Recipe courtesy of Barilla®
The National Culinary Review, October 2009
3 lbs. Barilla elbows, pipette or rotini
1 1/2 lbs. onions, finely diced
3 T. minced garlic
1/2 cup extra-virgin olive oil
3 lbs. chorizo sausage, casings removed
3 (15 1/2-oz.) jars red salsa
8 (15 1/2-oz.) jars green salsa
3 (15-oz. jars) cactus (nopalitos), drained, diced
3 (15-oz.) jars salsa con queso (cheese sauce)
3 oz. whipping cream
3 oz. white wine or chicken broth
3 oz. chopped parsley leaves
3 oz. chopped basil leaves
3 oz. chopped cilantro leaves
Cook pasta according to package directions. Drain; shake dry.
Sauté onion and garlic in olive oil until translucent. Add sausage; sauté 2-3 minutes. Add red and green salsas; stir 1-2 minutes.
Add cactus, cheese sauce, cream and wine; cook 2-3 minutes. Add pasta, parsley, basil and cilantro; mix thoroughly to combine.
24 (1 3/4-cup) servings
ACF reserves the right to remove inappropriate comments.