Skillet Mac & Cheese with KielbasaAugust 27, 2013 at 7:53 pm | Posted in Cheese, Main Dish, One-Dish Meal, Pasta, Polska Kielbasa, Supper | 2 Comments
This recipe is from AllRecipes, courtesy of The Kitchen at Johnsonville Sausage. The recipe said that it would feed four people but after preparing it, I think it meant something like four football players because the three of us had TONS left over.
1 pound Polish Kielbasa Sausage (sorry, Johnsonville people, I used Hillshire Farms Polska Kielbasa)
1 cup bread crumbs
3 3/4 cups of water
1 can (12 ounces) of evaporated milk
3 cups elbow macaroni
1 tsp. hot pepper sauce
1 tsp. cornstarch
12 ounce package of Sharp Cheddar, shredded
8 ounces Monterey Jack Cheese, shreddedSlice Polska Kielbasa into 1/4 inch coins and place into skillet; turn skillet to medium high and heat the Kielbasa for about 9-10 minutes. Remove from skillet and place in bowl (use a paper towel to drain the sausage).Put the bread crumbs into the same skillet and let them get a bit toasty – maybe about 5 minutes. Place them in separate bowl. Wipe skillet with paper towels.
Pour water, 1 1/4 cup of the evaporated milk and 1/2 tsp. of salt to a simmer in the skillet over medium-high heat. Add macaroni and cook, stirring often, for about 8-10 minutes (al dente).
Whisk remaining 1/4 cup evaporated milk with hot sauce and cornstarch.Stir into pasta. Bring to a simmer and cook until slightly thickened (maybe 1 or 2 minutes). Turn off stove, stir in cheeses. Look at all that cheese!Add sausage to the skillet and when ready to serve, pour into serving bowl and top with toasty bread crumbs.Serve! We had lettuce wedges with blue cheese dressing and blue cheese crumbles and bacon bits, along with a French baguette.Yum!