Try this Mexican twist on a classic mac and cheese, a delicious combination of spices, herbs and creamy cheese.
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Preheat oven to 220°C. Cook pasta following packet directions or until al dente. Drain well.
Heat a large non-stick frying pan over medium-high heat. Cook sausages, stirring with a wooden spoon to break up into lumps, for 6 mins or until browned all over. Season.
Add the chilli powder and cook for 1 min or until aromatic. Add tomato, beans and ½ cup (125ml) water. Bring to a simmer. Add the pasta and spinach and gently toss to combine.
Transfer to a greased 2L (8 cup) baking dish. Sprinkle evenly with cheese. Bake for 12-15 mins or until golden.
Try this Mexican twist on a classic mac and cheese, a delicious combination of spices, herbs and creamy cheese.
Preheat oven to 220°C. Cook pasta following packet directions or until al dente. Drain well.
Heat a large non-stick frying pan over medium-high heat. Cook sausages, stirring with a wooden spoon to break up into lumps, for 6 mins or until browned all over. Season.
Add the chilli powder and cook for 1 min or until aromatic. Add tomato, beans and ½ cup (125ml) water. Bring to a simmer. Add the pasta and spinach and gently toss to combine.
Transfer to a greased 2L (8 cup) baking dish. Sprinkle evenly with cheese. Bake for 12-15 mins or until golden.