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 ounces) JOHNSONVILLE Polish Kielbasa Rope Sausage, cut into 1/4-inch coin-slice pieces
-
4-1/4
cups
water
-
3
cups
uncooked elbow macaroni
-
1
can
(12 ounces) evaporated milk
-
2
teaspoons
hot pepper sauce
-
1
teaspoon
cornstarch
-
4
ounces cream cheese, cut into cubes
-
2
cups
shredded sharp Cheddar cheese
-
1
cup
shredded Monterey Jack cheese
-
Toasted bread crumbs, to garnish
REVIEWS
Directions
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In a large nonstick skillet, cook and stir sausage over medium-high heat until browned; 3-5 minutes. Transfer to a plate and keep warm.
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In the same skillet, bring 4-1/4 cups water to a boil.
-
Add pasta, boil for 8 minutes or until just tender, stirring occasionally. (Do not drain!)
-
In a bowl, combine the milk, hot pepper sauce and cornstarch; stir into pasta. Return to boil. Reduce heat; simmer and stir for about 2 minutes until slightly thickened.
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Add cheeses; stir until melted.
-
Fold in sausage.
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Sprinkle with breadcrumbs.