Johnsonville Skillet Mac & Cheese & Kielbasa
(13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Polish Kielbasa Sausage Rope, cut into 1/4-inch slices
uncooked elbow macaroni
(12 ounces) evaporated milk
hot pepper sauce
shredded sharp Cheddar cheese
shredded Monterey Jack cheese
Toasted bread crumbs, optional
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.