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Johnsonville Skillet Mac & Cheese & Kielbasa Recipe
Johnsonville Skillet Mac & Cheese & Kielbasa Recipe photo by Johnsonville®
TOTAL TIME: Prep: 10 min. Cook: 20 min.
MAKES: 6 servings

Ingredients

  • 1 package Johnsonville® Polish Kielbasa Premium Cooking Sausage, cut into 1/4-inch slices
  • 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

Directions

  1. In a 12-inch nonstick skillet, brown sausage over medium-high heat for 3-5 minutes. Transfer to a place and keep warm.
  2. 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, whisk cornstarch, milk and hot pepper sauce.
  3. 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.
  4. Sprinkle with crumbs if desired. Serve. Yield: 6 servings.
Originally published as Johnsonville Skillet Mac & Cheese & Kielbasa in Johnsonville® Sausage 2014

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