Chili Mac and Cheese

A simple, and inexpensive "comfort food" supper that I've managed to remake with less fat but still a great, cheesy taste! You could substitute ground turkey or lean ground beef, but I like the flavor that the sausage adds to this dish without a lot of work on my part! :)

1 lb. roll of turkey breakfast sausage
1 can of chili beans
1 16 oz. jar of salsa (I used mild with the kids, but medium would work too)
1/2lb. 2% Milk Velveeta, cut into cubes
8oz. macaroni, uncooked
3T light sour cream

In large skillet, brown sausage at medium heat. Meanwhile, start water to boil for macaroni in a pot. Cook macaroni according to box directions to very al dente. You still want some firmness as the pasta will soften in the skillet later.

When sausage is no longer pink, add can of chili beans and jar of salsa. Stir and heat through. When hot, add cubes of Velveeta and melt in, stirring frequently. Drain pasta, reserving some of the pasta water, and add macaroni to the skillet. Use the reserved pasta water to thin sauce as necessary. Heat through. Add sour cream and stir in, heating through, but do not let it come to a boil. Remove from heat and serve. We served with frozen sweet corn and apple slices. Yum!

This recipe is linked to Simple Supper Saturday and to The Grocery Cart Challenge Recipe Swap