Skillet Mac and Cheese with Kielbasa is super easy comforting pasta dish to make and seriously cheesy. The wonderful flavor of the Polish Kielbasa and cheese takes an ordinary weeknight dinner to a whole new level of deliciousness.
I don’t know about you but this fall is a busy time for our family. We have Decorations going up, get-togethers at our friend’s homes, Halloween parties and the list continues. I like to have a few easy-button dinners up my sleeve like this Skillet Mac and Cheese with Kielbasa for crazy nights that we have little to no time.
This recipe today is really just a makeover that I did to an old Macaroni and cheese recipe we used for years that you baked instead of just cooking on the stovetop in a skillet. Trust me it cuts the time by 1/4 and my house isn’t hot from an oven running. Those two things make my tiny heart pitter patter.
I don’t have time to try to go nuts in the kitchen on busy nights. Have you ever been so busy you could just tear your hair out thinking of having to spend more than 35-45 minutes max in the kitchen? I have and it’s annoying to all hell and back.
Lately, my husband has been a little picky about dinner. He doesn’t want a lot of ingredients, just substance. So instead of getting annoyed, I have been pulling out old recipes and trying to revamp them so that I don’t have the annoying dinner dialogue I have grown to dislike immensely these days.
You know the one where they are bored, tired of, or the famous what’s this? Ugh, that damn what’s this as he slightly bends his head and smells what he is about to eat to see if it’s worth him pushing the for to his lips. Sigh. I don’t have time for it. lol!
Skillet Mac and Cheese with Kielbasa is surprisingly Husband approved, apparently, it’s a good hearty substance he enjoys. All his manly favorites, cheese, Kielbasa, and Penne pasta. Did I mention he will only eat this is I use Penne pasta or Pasta Shells? You know the smaller ones? Maybe he likes how the cheese sticks to all the crevices I don’t know.
- Polish Kielbasa
- Uncooked pasta
- Evaporated Milk
- Rotel Tomatoes
- Colby-Jack Cheese
- Pepper Jack Cheese
- Unsalted butter
- Cajun seasoning
- 1 pound Polish Kielbasa Sausage 1/4 inch rounds
- 4 cups Water
- 16 ounces Uncooked pasta Penne or Elbow
- 12 ounce Can of Evaporated milk
- 10 ounce Can of Rotel Tomatoes
- 2 teaspoons Corn Starch
- 3 cups Colby-Jack Cheese shredded
- 1 cup Pepper Jack Cheese
- 1 tablespoon Unsalted butter
- 1/4 teaspoon Cajun Seasoning
In a large 14-inch deep metal skillet, brown Polish Kielbasa sausage over medium heat for 5 minutes. Transfer to a plate.
In the same skillet or another pot, bring the 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 glass bowl, whisk cornstarch, milk, and Rotel tomatoes.
Gradually add to the cooked penne pasta or macaroni pasta; cook and stir until slightly thickened, about 2 minutes.
Remove from heat; add Colby-Jack cheese, Pepper Jack, and cooked Polish sausage, butter, and Cajun Seasoning
Stir until cheeses have blended and melts.