1Preheat oven to 350f. Combine water and bouillon and stir to dissolve.
2In a cast iron skillet, crumble and brown sausage,until no longer pink. Remove from skillet and set a side.
Melt butter and add onions, salt and pepper. Cook until tender. Add flour, stir and cook a minute more. Pour the liquid beef bouillon into the skillet stirring constantly, add some of the reserved tomatoe/chilli liquid to thin it out a little.
3When slightly thicken add cumin, coriander,and cayenne pepper. Bring to a boil and reduce heat. simmer 2-3 minutes. Stir in sausage, tomatoes with the chilies, and macaroni. Combine well.
4Top with grated parmesan, cheddar, and lastly mozzarella. Bake in oven for 20-30 minutes until bubbly and cheeses are nicley melted.
Serve with sour cream and salsa on top.