Mac and Queso

Ingredients

• 1.5 lb Elbow Macaroni (under‑cook to al‑dente)
• 1 lb Jimmy Dean Sausage (sliced or crumbled; keep the rendered grease)
• 1 can Rotel Diced Tomatoes with Green Chilies (use the liquid for deglazing)
• 1 can Cream of Mushroom Soup (any brand; flavor is subtle)
• 2 cup Pepper Jack Cheese (shredded)
• 1 tsp Salt (optional, to taste)
• 0.5 tsp Black Pepper (optional, to taste)

Instructions

1. Gather Ingredients

   Measure out all ingredients and have them within arm’s reach before you start cooking.

   Time: PT5M

2. Cook Pasta

   Bring a large pot of salted water to a rolling boil, add the elbow macaroni and cook for 8 minutes, stirring occasionally.

   Time: PT10M

   Temperature: 212°F

3. Cool Pasta

   Drain the pasta and spread it in a single layer on a sheet pan to cool while you finish the sauce.

   Time: PT3M

4. Brown Sausage

   Heat the skillet over medium‑high heat, add the sausage, and crumble or slice it. Cook until browned and fully heated, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

5. Add Rotel and Soup

   Stir in the entire can of Rotel (with liquid) and the cream of mushroom soup. Scrape the pan bottom to deglaze.

   Time: PT3M

   Temperature: medium

6. Melt the Cheese

   Reduce heat to medium‑low and gradually add the shredded pepper jack cheese, stirring every few minutes until the sauce is smooth and fully melted.

   Time: PT12M

   Temperature: medium‑low

7. Combine Pasta and Sauce

   Add the cooled pasta to the skillet (or transfer sauce to the baking dish first) and toss until every noodle is evenly coated.

   Time: PT3M

8. Bake

   Preheat the oven to 350°F. Transfer the mac and queso mixture to a greased 9×13‑inch baking dish and bake for 35 minutes, until bubbly and lightly browned on top.

   Time: PT35M

   Temperature: 350°F

9. Rest and Serve

   Remove the dish from the oven and let it rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

22g

Carbohydrates

48g

Fat

32g

Fiber

3g