Johnsonville Skillet Mac & Cheese & Kielbasa
photo by Johnsonville Sausage
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 382.71 g package Johnsonville Polish Kielbasa Premium Cooking Sausage, cut into 1/4 -inch slices
- 946.36 ml water
- 709.77 ml uncooked elbow macaroni
- 4.92 ml cornstarch
- 340.19 g can evaporated milk
- 9.85 ml hot pepper sauce
- 473.18 ml shredded sharp cheddar cheese
- 236.59 ml shredded monterey jack cheese
- toasted breadcrumb (optional)
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.
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RECIPE SUBMITTED BY
<p>Made with only premium cuts of pork and the perfect blend of spices, Johnsonville Italian Sausage is the perfect ingredient for your favorite dishes.</p>
<p>This is a sponsored profile.</p>