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Spicy Sausage & Chipolte Mac and Cheese | Kita Roberts GirlCarnivore.com

Spicy Sausage & Chipolte Mac and Cheese


  • ¼ vegetable oil
  • 1 sweet potato peeled and diced into ¼ – ½″ pieces
  • 1 lbs chorizo sausage removed from casings
  • ½ pepper chopped
  • ½ onion chopped
  • 8 oz mushrooms sliced
  • 6 to 8 oz whole wheat pasta
  • ½ cup Velveeta
  • ½ cup shredded white cheddar
  • ½ cup milk
  • 2 teas chipotle in adobo sauce – sauce only
  • ½ cup salsa
  • 1 ½ - 2 cups spinach


  • In a large skillet over medium high heat, coat the pan with the vegetable oil until just smoking. Add the sweet potatoes and cook until brown on all sides. Add the sausage and break into bite sized chunks while cooking, 7 to 10 minutes. Add the onions, peppers, and mushrooms, and continue to cook until soft,
  • Meanwhile, prepare the pasta according to the directions on the box.
  • In a saucepan over medium heat, melt the Velveeta, cheddar and milk; Stirring to combine. Add the adobo sauce and salsa and mix.
  • Combine the drained al dente pasta, cheese sauce and sausage mixture in one pan. Toss in the spinach and mix while wilting to combine.