Recipe courtesy of Johnsonville Sausages

Johnsonville Skillet Mac and Cheese Kielbasa

Prepare this meal in minutes with Johnsonville Kielbasa. Your children will always ask for more!
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 Servings
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1 package (13.5 ounces) Johnsonville Polish Kielbasa Premium Cooking Sausage, cut into ¼-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


  1. 1. In a 12-inch nonstick skillet, brown sausage over medium-high heat for 3-5 minutes. Transfer to a plate and keep warm.
  2. 2. In the same skillet, bring water to a boil.
  3. 3. Add pasta, reduce heat, stir often until pasta is al dente, about 8-10 minutes. (Do not drain).
  4. 4. In a small bowl, whisk cornstarch, milk and hot pepper sauce.
  5. 5. Gradually add to pasta; cook and stir until slightly thickened, about 2 minutes.
  6. 6. Remove from heat; add cheeses and sausage. Stir until blended and cheese melts.
  7. 7. Sprinkle with crumbs if desired.
  8. 8. Serve.

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