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  • Servings
    8

Jalapeño Jack & Sausage Bake

Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.

Ingredients

  • 12 ounces penne, mostaccioli or rotini pasta, uncooked
  • 1/2 c. (1/2 stick) butter, divided
  • 1 lb. uncooked chorizo, broken apart
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1/3 c. all-purpose flour
  • 4 cups milk
  • 1 tsp.  salt
  • 3 cups (12 oz.) Jalapeño Monterey Jack Cheese, shredded, divided
  • 1/2 c. dried breadcrumbs
  • Paprika (optional)

Directions

  1. Preheat oven to 350°F.
  2. Cook pasta according to package directions, drain and set aside. Meanwhile, set aside 2 tablespoons of butter for topping. Melt remaining 6 tablespoons butter in large saucepan. Add chorizo, bell pepper and garlic; cook 5 minutes, stirring occasionally. Sprinkle vegetables with flour; cook and stir 1 minute. Add milk and salt; bring to simmer. Simmer uncovered for 2 minutes, stirring frequently. Remove from heat; stir in 2 cups of the cheese; stir until melted.
  3. Place pasta in large pot. Add cheese sauce; mix well. Transfer to buttered 13x9-inch baking dish; top with remaining 1 cup cheese. Melt reserved 2 tablespoons butter; toss with breadcrumbs. Spoon bread crumbs over pasta and sprinkle with paprika, if desired. Bake 30 to 35 minutes or until sauce is bubbly and breadcrumbs are golden brown

Suggested Cheeses

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