Skillet Kielbasa Macaroni and Cheese
Homemade macaroni and cheese usually requires using (and washing) multiple dishes. To cut down on the work, we prepare our rich, satisfying macaroni and cheese in just one pan.
Servings: 4
Ingredients
- 1 lb smoked beef sausage sliced 1/4-inch thick
- 2 cups fresh breadcrumbs
- Salt & pepper
- 3 3/4 cups water
- 1 12 ounce can evaporated milk
- 3 cups elbow macaroni uncooked, 12oz
- 2 teaspoons hot sauce
- 1 teaspoon cornstarch
- 3 cups sharp cheddar cheese shredded-12oz
- 2 cups Monterey Jack cheese shredded-8oz
Instructions
- Brown sausage in 12" non-stick skillet over medium-high heat, 6-8 minutes Transfer to paper towel lined plate.
- Add bread crumbs and 1/4 teaspoon each of salt & pepper to skillet and cook until golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.
- Bring water, 1-1/4 cups evaporated milk, and 1/2 teaspoon salt to simmer over medium-high heat. Add pasta and cook, stirring often, until al dente, 8-10 minutes.
- Whisk remaining evaporated milk, hot saucer and cornstarch together in a bowl, then stir into pasta. Bring to simmer and good until begins to thicken, about 1 minute.
- Remove from heat and add cheeses and sausage. Sprinkle with bread crumbs & enjoy!