Skillet Mac and Cheese Kielbasa
Skillet Mac and Cheese Kielbasa
Skillet Mac and Cheese Kielbasa made perfectly with Johnsonville® Polish Kielbasa Rope Sausage...the family will always ask for more!
Ingredients
-
1
package
(13.5 ounce) JOHNSONVILLE® Polish Kielbasa Rope Sausage, cut into 1/4-inch coin-slice pieces
-
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
REVIEWS
Directions
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.