1. In a frying pan on medium, melt the ghee and brown the sausage. Break apart the sausage with a spatula or knife to cook through. Remove and place in a separate bowl.
2. In the same pan add the soaked and drained cholla buds and sauté for 3-5 minutes. Add the chopped onion and garlic and continue to cook on medium for an extra 5 minutes.
3. Add the mushrooms to the cholla bud/onion/garlic mixture and cook till tender on medium heat.
4. In a large casserole, combine the cooked macaroni and sausage, the sautéed cholla bud/onion/garlic mixture, the powders and salt, the olive oil, eggs and cheese and mix thoroughly. Bake in a preheated oven at 385 degrees for 30 minutes. Serve hot.