Kickin' Southwestern Mac 'n Cheese with Sausage
By
Kelly Williams
@WildfloursCottageKitchen
1
I just can't do boxed mixes. I just can't do it. Those "helpers" they sell are so easy to make from scratch and so much healthier that there's just no excuse. Although Velveeta probably isn't the "cheese of choice" to use, I do use it on rare occasion because it does melt nicely and isn't oily and doesn't separate. At least most of the unwanted chemicals have been reduced to a minimum. It's quick, easy, very good tasting and you can adjust the heat level by using your preferred salsa! Feel free to add your own personal touch, too! Additional ingredients welcome! Enjoy!
~Photo by me~
~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.
