Green Chile Pork Macaroni & Cheese

This super easy Green Chile Pork macaroni & cheese recipe is perfect for families on the go and uses better for you ingredients!

This post is sponsored by General Mills but this Green Chile Pork Macaroni & Cheese is alll mine

There's one Mexican dish I can eat nonstop and NEVER get tired of and that's green chile. I don't care if it's pork or beef but if it's swimming in green chile, I am a happy camper. The zesty flavors with the tender meat makes me feel like I have died and gone to heaven. Living in Phoenix, we have an abundance of excellent mom and pop spots for killer green chile (if you need some places, let me know!).

As many of you know, I work in the healthcare field and we are starting to feel the busy season upon us now that the snowbirds are starting to come back to the valley for the winter. That means crazy overtime and that means, I need quick meals because the second my daughter walks through the door I hear "What's for dinner? I am STARVING". You all know the feeling. You're tired, don't want to cook and you really don't want to get something from the drive thru but you want to sit down and eat together.

This Green Chile Pork Macaroni & Cheese is the perfect fit for those nights! From the stove to the dinner table in less than thirty minutes keeps the precious family dinner time in tact!

My green chile pork macaroni & cheese uses Annie's Homegrown creamy deluxe rotini & white cheddar sauce macaroni dinner and is ready in less than 30 minutes! And in just one pot!!!! The zesty white cheddar and organic pasta make a perfect pairing with the green chile flavors. Trust me.

I wanted to up the "better for you" factor by adding fresh avocado and pico de gallo to the finished meal. One pot and done!

Green Chile Pork Macaroni & Cheese Recipe:

Two boxes of Annie's Homegrown creamy deluxe rotini & white cheddar sauce macaroni dinner
1 lbs of ground pork (not sausage!)
7 oz can of diced green chilies
3 cloves of minced garlic
1/2 onion, chopped
1 roma tomato, diced
juice of one lime
salt & pepper to taste
Chicken broth (just enough to cover the pasta)

Optional:
Fresh pico de gallo (diced onions, jalapeno, tomato, lime & cilantro fresh salsa)
Avocado
Cilantro

Instructions:

1. Over medium heat, in a pot (I used a chili pot), brown ground pork with onions and garlic.
2. Add green chilies and tomatoes.
3. Salt & pepper (if desired)
4. Add lime juice and stir well.
5. Add uncooked rotini pasta to pan.
6. Add enough chicken broth to cover pasta and bring to a boil.
7. Once boiling, lower heat to med-low and cover pot.
8. Cook for 10-12 minutes (until all the liquid is absorbed)
9. Remove from heat, stir in the cheese sauce packs.
10. Top with pico de gallo, avocado and cilantro (if desired).

Oh my gosh, guys. It's sooooo good. I am so glad I made a lot because I ate it for a few days. Haha. It made the BEST lunches at work and Emma LOVED it.