Tex-Mex Macaroni & cheese

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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


Main Dish, Pasta, The National Culinary Review

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