Subj : BH&G 1807
To   : ALL
From : DAVE DRUM
Date : Sat Feb 13 2021 12:50:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Rigatoni & Cheese
 Categories: Pasta, Pork, Chilies, Cheese, Dairy
      Yield: 9 Servings
 
           Cooking spray
     12 oz Dried rigatoni
      8 oz Uncooked chorizo sausage
    1/2 c  Chopped onion
      1    Fresh poblano chile
      3 tb Butter
      3 tb All-purpose flour
      1 ts Chilli spice mix
    1/2 ts Ground cumin
  2 1/2 c  Milk
      2 c  Shredded asadero or Monterey
           - Jack
     15 oz Can  black beans; rinsed,
           - drained
           Chopped fresh cilantro
           - (opt)
           Pico de Gallo
 
  Set oven @ 350ºF/175ºC.
  
  Coat a 3 quart rectangular baking dish with cooking spray;
  set aside. Cook pasta according to package directions;
  drain. Place pasta in a very large bowl; set aside.
  
  Meanwhile, in a large skillet cook sausage, onion, and
  poblano pepper over medium heat for 8 to 10 minutes or
  until onion is tender and sausage is browned. Drain off
  fat. Add chorizo mixture to bowl with pasta.
  
  In a medium saucepan melt butter over medium heat. Whisk
  in flour, chili powder, and cumin. Cook and stir for 2
  minutes. Whisk in milk. Cook and stir until thickened and
  bubbly. Reduce heat to low. Add cheese; stir until cheese
  melts. Pour over pasta in bowl. Add black beans. Stir to
  combine. Spoon pasta mixture into prepared dish.
  
  Bake, uncovered, for 20 to 25 minutes or until heated
  through. If desired, sprinkle with chopped fresh cilantro.
  Top each serving with Pico de Gallo.
  
  Makes: 8 to 10 servings
  
  Better Homes & Gardens | October 2013
  
  MM Format by Dave Drum - 29 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Homemade? No. They're just "whop biscuits."
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