Lightened up Mexican Mac and Cheese

Ingredients

• 3 cups Whole Wheat Elbow Noodles
• 1 pound Chicken Sausage, Casings Removed
• 1 whole Onion, Diced
• 1 whole Red Bell Pepper, Diced
• 1 jar 12 Oz Salsa Verde
• 1 cup Sharp, White Cheddar Cheese, Shredded
• 1/2 cups Jalapeno Pepper Jack Cheese, Shredded

FOR THE GARNISHES

• 1/2 cups Cherry Tomatoes, Cut In Half
• 1/2 cups Cilantro
• 1/2 cups Green Onions, Chopped

Directions

1. Preheat oven to 425 degrees. Spray a large 9�13 baking dish with cooking oil.
2. Cook pasta in boiling water for only 5 minutes. Drain and rinse, and set aside.
3. In a large cast iron skillet add chicken sausage and onion. Once meat has browned and cooked, drain any grease if there is any. Add in bell pepper and salsa Verde. Bring mixture to a simmer.
4. Once heated through add a large spoonful into bottom of baking dish. Add in half the noodles, half the meat mixture, and half the cheese. Now add the remaining noodles, meat mixture, and cheese.
5. Bake for 35-45 minutes until cheese is bubbly and browning.
6. Serve garnished with tomatoes, cilantro, and green onions.