Tex-Mex Macaroni and Cheese

Amount Per Serving
Calories 600		Calories from Fat 306
% Daily Value*
Total Fat 34g		52%
	Saturated Fat 10g	50%
	Trans Fat 0g
Cholesterol 55mg		18%
Sodium 1140mg		48%
Total Carbohydrate 48g		16%
	Dietary Fiber 5g	20%
	Sugars 5g
Protein 26g		52%

Vitamin A 20%		Vitamin C 40%
Calcium 6%		Iron 25%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Make a run for the border with this unusual version of mac and cheese. Nopalitos (cactus) and cheese sauce are staples in Tex-Mex cooking.

3 pounds Barilla pasta

1/2 cup extra-virgin olive oil

1 1/2 pounds finely diced onions

3 tablespoons minced garlic

3 pounds casings removed chorizo sausage

3 - 15 1/2 ounce jars red salsa

3 - 15 1/2 ounce jars green salsa

3 - 15 ounce jars drained and diced cactus (nopalitos)

3 - 15 ounce jars salsa con queso (cheese sauce)

3 ounces whipping cream

3 ounces white wine or chicken broth

3 ounces chopped fresh parsley

3 ounces chopped fresh basil

3 ounces chopped fresh cilantro

Instructions

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in fridge. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Sauté the onions and garlic in the oil until translucent. Add the sausage and sauté for 2 to 3
minutes. Add both kinds of salsa and stir for 1 to 2 minutes. Add the cactus, cheese sauce,
cream, and wine and cook for 2 to 3 minutes. Add herbs to the sauce and stir.

For each serving, to order: Reheat 1 cup pasta in boiling salted water for 40 to 60 seconds. Drain and warm in a pan with 1 cup sauce.