Skillet Mac and Cheese & Kielbasa Recipe -
Skillet Mac and Cheese & Kielbasa Recipe
  • READY IN 30 mins

Skillet Mac and Cheese & Kielbasa

Recipe by  

"Prepare this meal in minutes with Johnsonville Polish Kielbasa Premium Cooking Sausage. Your children will always ask for more!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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. 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).
  3. In a small bowl, whisk cornstarch, milk and hot pepper sauce. Gradually add to pasta; cook and stir until slightly thickened, about 2 minutes. Remove from heat; add cheese and sausage. Stir until blended and cheese melts. Sprinkle with crumbs if desired. Serve.
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  • Note: To make fresh bread crumbs, pulse one slice of bread in a food processor until coarsely ground.

Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2013

This is so easy and a great comfort food! Who doesn't love mac & cheese? I served it with green beans and corn muffins. Thanks for this wonderful recipe!

Most Helpful Critical Review
Mar 10, 2013

This was OK. I did make a few tweaks though - so the 3 star rating is for the original recipe. I "fixed" this by making a roux first with 1 Tbsp of butter + 1 Tbsp flour. Then I whisked in the evaporated milk and added the cheese to make the sauce. Then added in macaroni that I cooked separately. I skipped the breadcrumbs entirely. Kielbasa and mac & cheese are two of my favorite comfort foods, together they are delicious!


38 Ratings

Mar 25, 2013

This was pretty good. I skipped the bread crumbs on top because I felt like it didn't need any. I think next time I'll kick the spice level up and triple the hot sauce required. I feel like the spice and the Kielbasa will go great together.

Apr 28, 2013

Am I the only one or nobody else finds the amount of water and milk a little strange in here. The pasta is never strained out........are we making a soup here, landed me in a soup. Anyway, I eventually baked and ate mushy mac and cheese.......

Mar 13, 2013

We added a diced onion and a clove of garlic to the sausage. Also subbed 2C broth for part of the water and added some frozen peas and carrots to the simmering pasta. Easy to make, turned out good; very cheesy.

Oct 20, 2013

This was very good! I love smoky flavors and I love creamy cheesy pasta, so this was perfect for me! I didn't add the toasted breadcrumbs because I wanted to keep it super creamy. And I didn't follow the directions for making the cheese sauce because another reviewer complained that it was soupy. So I made the cheese sauce by starting a roux with 2 Tbls. butter and 2 Tbls. flour. Then added the evaporated milk, stirring until thick, then added in a 8 oz. pkg. of shredded cheddar jack cheese. This worked perfectly! Thanks Johnsonville for another winning recipe!

Aug 22, 2013

I saw what others have said and followed a combination of them. Came out pretty good, kids loved it. Used 1.25lbs of kielbasa, made a butter reaux, added the evaporated milk and the already cooked pasta, in order to keep the creamy consistency I used chicken broth (just added it while still simmering. I did "fry" up some bread crumbs, for those of you who are knocking it, just sprinkling some on top of each plate, don't let them get soggy (this was the kids favorite part) and you have to fry them in the sausage grease. I'm stuffed now, I'll quit typing

Mar 31, 2013

We enjoyed this but it was a little too cheesy for the littles in this house if that's even possible. Has good flavor and easy to make.


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  • Calories
  • 689 kcal
  • 34%
  • Carbohydrates
  • 48.3 g
  • 16%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 40.4 g
  • 62%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 32.7 g
  • 65%
  • Sodium
  • 1094 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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