Kickin' Southwestern Mac 'n Cheese with Sausage
By
Kelly Williams
@WildfloursCottageKitchen
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~Photo by me~
Ingredients
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1lb. sweet italian johnsonville sausage (or mild or hot to preference)
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1small onion, chopped
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2cups (16 oz.) homemade or jarred salsa (mild, medium or hot to taste)
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2cups water
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1tsp. beef bouillon (*see note)
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1tsp. chili powder
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1/2tsp. garlic powder
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1/2tsp. cumin
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1/2tsp. coarse ground black pepper
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1/4tsp. cayenne
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2cups uncooked macaroni
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12oz. velveeta cheese, cubed
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TOPPINGS OF CHOICE:
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·sour cream
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·guacamole or diced avocado
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·black olives
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·sliced green onion
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·jalapeño rings
How to Make Kickin' Southwestern Mac 'n Cheese with Sausage
- In large deep frying pan, brown onion and meat, breaking up as you go, until no longer pink in the middle. Remove with slotted spoon to a medium-sized bowl. Drain grease from pan and wipe out with a paper towel.
- Add salsa, water, bouillon and spices. Bring to a boil over medium-high heat. Add noodles, reduce to medium-low, cover and simmer for 10-12 minutes until noodles are tender and water has been absorbed. (*If you have excess water, just uncover, increase heat and lightly boil until water evaporates.) Stir in sausage mixture and Velveeta. Stir until cheese has melted. Serve with toppings of choice!
- *I always use Superior Touch Better than Bouillon Beef Base. It's in the same aisle as regular bouillon. It's much better than cubes or dried granules.