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Johnsonville Skillet Mac & Cheese & Kielbasa

 Johnsonville Skillet Mac & Cheese & Kielbasa
Brought to you by Johnsonville® Sausage
6 ServingsPrep: 10 min. Cook: 20 min.


  • 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


  • In a 12-inch nonstick skillet, brown sausage over medium-high heat
  • for 3-5 minutes. Transfer to a place 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, 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. Yield: 6 servings.

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Johnsonville Skillet Mac & Cheese & Kielbasa (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.