Skillet Kielbasa Macaroni and Cheese
By America's Test KitchenPublished on September 10, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound kielbasa sausage, sliced ¼ inch thick2 cups fresh bread crumbs Salt and pepper 3 ¾ cups water 1 (12-ounce) can evaporated milk 12 ounces (3 cups) elbow macaroni 2 teaspoons hot sauce 1 teaspoon cornstarch 12 ounces sharp cheddar cheese, shredded (3 cups)8 ounces Monterey Jack cheese, shredded (2 cups)
Before You Begin
To make fresh bread crumbs, pulse two slices of hearty white sandwich bread in a food processor until coarsely ground.
Instructions
- Brown kielbasa in 12-inch nonstick skillet over medium-high heat, 6 to 8 minutes. Transfer to paper towel–lined plate. Add bread crumbs, ¼ teaspoon salt, and ¼ teaspoon pepper to now-empty skillet and cook, stirring frequently, until golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.
- Bring water, 1¼ cups 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 to 10 minutes.
- Whisk remaining ¼ cup evaporated milk, hot sauce, and cornstarch together in bowl, then stir into pasta. Bring to simmer and cook until slightly thickened, about 1 minute. Off heat, stir in cheddar, Monterey Jack, and kielbasa. Sprinkle with toasted bread crumbs. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 pound kielbasa sausage, sliced ¼ inch thick
2 cups fresh bread crumbs
Salt and pepper
3 ¾ cups water
1 (12-ounce) can evaporated milk
12 ounces (3 cups) elbow macaroni
2 teaspoons hot sauce
1 teaspoon cornstarch
12 ounces sharp cheddar cheese, shredded (3 cups)
8 ounces Monterey Jack cheese, shredded (2 cups)
Ingredients
1 pound kielbasa sausage, sliced ¼ inch thick
2 cups fresh bread crumbs
Salt and pepper
3 ¾ cups water
1 (12-ounce) can evaporated milk
12 ounces (3 cups) elbow macaroni
2 teaspoons hot sauce
1 teaspoon cornstarch
12 ounces sharp cheddar cheese, shredded (3 cups)
8 ounces Monterey Jack cheese, shredded (2 cups)
Ingredients
1 pound kielbasa sausage, sliced ¼ inch thick
2 cups fresh bread crumbs
Salt and pepper
3 ¾ cups water
1 (12-ounce) can evaporated milk
12 ounces (3 cups) elbow macaroni
2 teaspoons hot sauce
1 teaspoon cornstarch
12 ounces sharp cheddar cheese, shredded (3 cups)
8 ounces Monterey Jack cheese, shredded (2 cups)
Why This Recipe Works
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.
Before You Begin
To make fresh bread crumbs, pulse two slices of hearty white sandwich bread in a food processor until coarsely ground.
Instructions
- Brown kielbasa in 12-inch nonstick skillet over medium-high heat, 6 to 8 minutes. Transfer to paper towel–lined plate. Add bread crumbs, ¼ teaspoon salt, and ¼ teaspoon pepper to now-empty skillet and cook, stirring frequently, until golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.
- Bring water, 1¼ cups 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 to 10 minutes.
- Whisk remaining ¼ cup evaporated milk, hot sauce, and cornstarch together in bowl, then stir into pasta. Bring to simmer and cook until slightly thickened, about 1 minute. Off heat, stir in cheddar, Monterey Jack, and kielbasa. Sprinkle with toasted bread crumbs. Serve.
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