Menu Monday: Mexican Mac and Cheese

Yep, it's Tuesday. But I decided this recipe was going up tonight regardless. It's wonderful. And it was our dinner on Monday night. And it was Mr. Jones' lunch today. And his dinner. And it's my lunch tomorrow.

So, here you go! Enjoy!

Mexican Mac and Cheese
Adapted from Better Homes and Gardens, March 2011

Ingredients
12 oz. dried penne pasta
1 lb. pork sausage
1 onion, chopped
10 oz. medium salsa
16 oz. shredded Monterey Jack cheese
Tomato wedges
Sliced jalapeno peppers
Salsa

Directions
1. Preheat the oven to 350.
2. Grease a baking dish.
3. Cook pasta, drain and set aside.
4. Cook sausage and onion in large skillet. Let meat brown and onion become tender.
5. Drain fat, return to skillet. Add as much of the salsa to the mixture as you like. (I used about 8 oz.) Mix well.
6. Place half of pasta in baking dish. Cover with half the sausage mixture and half the cheese. Repeat layers.
7. Bake (uncovered) for 30 minutes.
8. Top with tomato wedges, jalapeno slices and more salsa if you like. Enjoy!

XOXO,
Mrs. Jones