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Chile Con Queso Mac and Cheese

  • Author: Megan
  • Prep Time: 15 Minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 Servings 1x


  • .5  pound macaroni
  • 1/2 lb hot breakfast sausage 
  • 1 tbs butter
  • 1 tbs four
  • 1 1/4 cup milk
  • 2 cup cheddar cheese
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon onion powder
  • 1 can chop green chiles 
  • 1 tomato, seeds removed and diced
  • 1/4 teaspoon salt + more to taste


  1. Cook macaroni as directed and set aside while you cook 
  2. Cook sausage in a large skillet over medium heat. Drain any excess oil if there is any. 
  3. Once the meat has browned, reduce the temperature to medium-low and melt butter in the skillet. Once the butter has melted, mix in the flour. Cook for 2 minutes, stirring occasionally. Whisk in milk, bring to a boil, then reduce to heat to low. Continue to whisk until it thickens slightly, about 3-5 minutes. Remove from heat mix in cheese, paprika, onion powder, green chilies, and tomato.  If the sauce is too thick, add one milk tablespoon at a time until you get the desired consistency. Salt to taste. 
  4. Mix in macaroni and serve. 


If the sauce starts to curdle, remove it from heat and whisk vigorously until the success comes back together.