Macaroni & Sausage
|Macaroni||1 Pound (Large Tube Shaped)|
|Boiling salted water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Chorizo/2 cups bulk chorizo||1 Pound, skinned (Purchased)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Salad oil||1 Tablespoon|
|Canned tomato sauce||24 Ounce (3 Cans, 8 Ounce Each)|
|Chopped fresh coriander/1 teaspoon oregano leaves, crumbled||2 Tablespoon (Cilantro)|
|Jack cheese||6 Ounce, shredded (1 1/2 Cup)|
In a 5-quart kettle, cook macaroni in a generous amount of boiling salted water until just tender to bite; drain.
In a wide frying pan, cook chorizo until browned, adding oil if needed.
Break meat apart as it cooks.
Remove meat and set aside.
In pan drippings, cook onion until soft; discard remaining drippings.
Add tomato sauce, coriander, salt and pepper to taste.
Arrange in a greased 3-quart shallow baking dish in layers: macaroni, chorizo, and sauce.
Top with cheese.
Bake, uncovered, in a 350° oven for about 30 minutes or until bubbly and hot throughout.