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Jacked-Up Tex-Mex Macaroni & Cheese

This recipe adapted from The Sweet Magnolias Cookbook, copyright 2012 by Sherryl Woods.

Ingredients
  

  • 1 pound breakfast sausage
  • 1 medium white onion finely diced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chipotle
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • pinch of salt
  • 1 14 ounce can spicy diced tomatoes
  • 1 cup sour cream
  • 1 pound elbow macaroni cooked to al dente
  • 8 ounces cheddar cheese grated
  • 8 ounces pepper jack cheese grated
  • 3 eggs beaten
  • 2 cups milk

Instructions
 

  • Preheat the oven to 350°.
  • Grease a 13" X 9" X 2" pan.
  • Cook the sausage in a large skillet over medium heat, stirring frequently to crumble.
  • When the sausage is browned, add the onion, cumin, chipotle, garlic powder, black pepper, and salt and mix thoroughly. Cook until the onion is soft.
  • Remove the sausage from the heat and stir in the diced tomatoes and the sour cream.
  • In the prepared dish, layer half the macaroni. Then spoon on half the sausage mixture, covering the macaroni evenly. Spread half the cheese. Repeat this layering once more.
  • Whisk together the eggs and milk. Pour this mixture carefully over the casserole.
  • Cover the casserole tightly with foil and bake for 45 minutes.
  • Remove the foil and allow to bake an additional 15 minutes.
  • Remove from the oven and let rest for 10 minutes before serving.