Baked Mexican Style Macaroni and Cheese
16 ounce package uncooked rigatoni pasta
14 ounce jar thick and chunky salsa
1/2 cup chopped green bell pepper
2 green onions, thinly sliced
2 cups Mexican style cheese blend
1 can cream of celery soup
3/4 cup sour cream
4.5 ounce can diced green chilies
1/2 cup shredded sharp Cheddar cheese
Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add the rigatoni and boil until just done, stirring frequently. Drain the pasta well and transfer to a 2 quart baking dish. Add the salsa, bell pepper, green onions, cheese blend, soup, sour cream and diced chilies and stir to combine. Sprinkle the grated Cheddar evenly over the top. Bake about 30 minutes until heated through and bubbly.
Serves 6 to 8.