Johnsonville Skillet Mac & Cheese & Kielbasa

Johnsonville Skillet Mac & Cheese & Kielbasa Recipe

Serves 6


+ Add To Shopping List
1 package (13.5 ounces) Johnsonville® Polish Kielbasa Premium Cooking Sausage, cut into 1/4-inch slices
4 cups water
3 cups uncooked elbow macaroni
1 teaspoon cornstarch
1 can (12 ounces) evaporated milk
2 teaspoons hot pepper sauce
2 cups shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
Toasted bread crumbs, optional


Prep: 10 Minutes
Cook: 20 Minutes

1. In a 12-inch nonstick skillet, brown sausage over medium-high heat for 3-5 minutes. Transfer to a plate and keep warm.

2. In the same skillet, bring water to a boil. Add pasta, reduce heat, stir often until pasta is al dente, about 8-10 minutes. (Do not drain).

3. In a small bowl, whisk cornstarch, milk and hot pepper sauce.

4. Gradually add to pasta; cook and stir until slightly thickened, about 2 minutes.

5. Remove from heat; add cheeses and sausage.

6. Stir until blended and cheese melts.

7. Sprinkle with crumbs if desired. Serve.


Created date

October 2015