Lightened Up Mexican Mac & Cheese

• 3 cups Whole Wheat Elbow Noodles
• 1 pound Chicken Sausage, Casings Removed
• 1 whole Onion, Diced
• 1 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced
• 1 jar 12 Oz Size, Salsa Verde (I Like Trader Joe's)
• 1 cup Sharp, White Cheddar Cheese, Shredded
• 1/2 cups Jalapeno Pepper Jack Cheese, Shredded
• 1/2 cups Cherry Tomatoes, Cut In Half
• 1/2 cups Chopped Fresh Cilantro
• 1/2 cups Green Onions, Chopped

1. Preheat oven to 425 F. Spray a large 9x13 baking dish with cooking oil and set it aside.
2. Cook pasta in boiling water for only 5 minutes.
3. Drain the pasta in a colander, rinse it and set aside.
4. In a large cast iron skillet over medium heat add chicken sausage and onion.
5. Once meat has browned and cooked, drain any grease if there is any.
6. Add in bell pepper and salsa verde.
7. Bring mixture to a simmer and cook until the peppers are softened.
8. Once heated through, remove sauce from the heat and add a large spoonful into the bottom of the baking dish.
9. Add in half the noodles, half the meat mixture and half the cheese.
10. Now add the remaining noodles, meat mixture and cheese.
11. Bake for 35-45 minutes or until cheese is bubbly and browning.
12. Serve garnished with tomatoes, cilantro and green onions.
13. Enjoy!
14. Recipe inspired from Better Homes & Gardens.

whole wheat elbow noodles, chicken sausage, onion, red bell pepper, salsa, cheddar cheese, jalapeno pepper, cherry tomatoes, fresh cilantro, green onions

Taken from tastykitchen.com/recipes/main-courses/lightened-up-mexican-mac-cheese/ (may not work)