Friday, December 23, 2011

December 23, 2011: Cheddar Wurst Chili Mac

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Do you have a crowd of people to feed for dinner before the big holiday meal? This recipe is an economical way to feed lots of diners and fill them up. It’s a recipe I created completely on my own, from scratch – hope you like it!
Cheddar Wurst Chili Mac topped with shredded cheese, salsa and sour cream.

Cheddar Wurst Chili Mac

One 1-pound package smoked cheddar link sausage (such as Hillshire Farms), cut into half inch thick slices
2 small stalks celery, diced
½ white onion, minced
1 clove garlic, minced
1 large Roma tomato, diced
2 T. chopped green chile (substitute black olives for less heat)
1 15-ounce can Ranch style beans, undrained
1 cup water
1 cup dry macaroni
½ cup shredded cheddar cheese
Sour cream and fresh cilantro sprigs for garnish (optional)

In a large skillet or saucepan, saute the sausage with the celery, garlic and onion until the vegetables are tender. Add the beans, green chiles (or olives) and diced tomato. Cook over medium low heat for a couple minutes, just until heated through. Add the water and raise heat to medium-high. Add dry macaroni and cook for an additional 15 minutes, until the macaroni is soft. To serve, spoon into bowls and top with cheddar cheese, sour cream and cilantro.


  1. I honestly have a problem reading your blog.

    Reason 1: I gain weight just looking at and reading your posts.
    Reason 2: I want to cook them all.

    This looks too good! Thanks for sharing.

  2. Sorry, Tami, but it might make you feel better to know I've got to start eating healthier as of next week so I'll do my best to post recipes for food that's good for you!