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Johnsonville Skillet Mac & Cheese & Kielbasa

Prepare this meal in minutes with Johnsonville Kielbasa.  Your children will always ask for more!

Johnsonville Sausage

  • Yield: 6
  • Cook time: 20 Minutes
  • Prep time: 10 Minutes

Ingredients

  • 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

Preparation

In a 12-inch nonstick skillet, brown sausage over medium-high heat for 3-5 minutes.  Transfer to a plate and keep warm.  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).  In a small bowl, whisk cornstarch, milk and hot pepper sauce.  Gradually add to pasta; cook and stir until slightly thickened, about 2 minutes.  Remove from heat; add cheeses and sausage.  Stir until blended and cheese melts.  Sprinkle with crumbs if desired.  Serve.

 

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