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Skillet Mac & Cheese & Kielbasa

 Skillet Mac & Cheese & Kielbasa
Brought to you by Johnsonville® Sausage
4-5 ServingsPrep and cook time: 30 min.


  • 1 package Johnsonville® Polish Kielbasa Sausage, sliced 1/4-inch thick
  • 1 cup fresh bread crumbs
  • 3-3/4 cups water
  • 1 can (12 ounces) evaporated milk
  • 3 cups (12 ounces) elbow macaroni (or favorite small pasta)
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon cornstarch
  • 12 ounces sharp shredded cheddar cheese, shredded (3 cups)
  • 8 ounces shredded Monterey Jack cheese, shredded (2 cups)


  • Brown kielbasa in 12-in nonstick skillet over medium-high heat (7-9
  • minutes). Transfer to paper towel-lined plate. Add bread crumbs
  • (dash with salt and pepper) to now empty skillet and cook stirring
  • frequently, until golden brown, about 5 minutes. Transfer to bowl
  • and wipe out skillet.
  • Bring water, 1 ¼ cups of evaporated milk and ½ teaspoon salt to
  • simmer in now-empty skillet over medium-high heat. Add pasta and
  • cook, stirring often, until al dente, 8-10 minutes.
  • Whisk remaining ¼ cup evaporated milk, hot sauce and cornstarch
  • together in a bowl, then stir into pasta. Bring to simmer and cook

2 of 2

Skillet Mac & Cheese & Kielbasa (continued)

Directions (continued)

  • until slightly thickened, about 1 minute. Off heat, stir in cheddar,
  • Monterey Jack and kielbasa. Sprinkle with toasted bread crumbs.
  • Serve.
  • Note: To make fresh bread crumbs, pulse one slice of bread in a food
  • processor until coarsely ground. Yield: 4-5 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.