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Macaroni & Sausage

Mexican.Chef's picture
  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)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5029 Calories from Fat 2350

% Daily Value*

Total Fat 269 g414.3%

Saturated Fat 121.7 g608.6%

Trans Fat 16.3 g

Cholesterol 788 mg262.7%

Sodium 8986.9 mg374.5%

Total Carbohydrates 478 g159.3%

Dietary Fiber 25.6 g102.4%

Sugars 47.7 g

Protein 156 g311.2%

Vitamin A 173.8% Vitamin C 92.9%

Calcium 153.2% Iron 160.2%

*Based on a 2000 Calorie diet

Macaroni & Sausage Recipe