👉Kielbasa Mac and Cheese – Recipes on a Budget

Kielbasa Mac and Cheese

Indulge in the ultimate comfort food with this Kielbasa Mac and Cheese! This recipe combines creamy, cheesy macaroni with savory slices of browned kielbasa for a satisfying twist on a classic favorite. Each bite is bursting with smoky sausage flavor, creamy cheese sauce, and perfectly baked pasta. It’s the ideal one-dish dinner for busy weeknights or a cozy weekend meal that the whole family will love.

Ingredients

1 lb kielbasa, sliced: A delicious smoked sausage that adds a rich, savory flavor to the mac and cheese. Slice it into 1/4-inch rounds for even distribution.
1 lb elbow macaroni: The perfect pasta shape to hold onto the creamy cheese sauce. Cook to al dente for the best texture.
4 cups shredded cheddar cheese, divided: Use a high-quality sharp cheddar for the richest, creamiest results. Freshly shredded is recommended for smoother melting.
2 cups milk: Whole milk works best for a creamy sauce, but you can use 2% or a blend of milk and cream for a lighter or richer option.
1/4 cup butter: The base of the roux, providing a silky foundation for the cheese sauce.
1/4 cup all-purpose flour: Thickens the sauce to a perfect, creamy consistency.
Salt and pepper to taste: Enhances the flavors and balances the dish.

Directions

Preheat and Prepare
Preheat your oven to 350°F and grease a medium-sized baking dish (such as a 9×13 inch dish) with non-stick spray or a light coating of butter. Set aside.
Cook the Pasta
Bring a large pot of salted water to a boil and cook 1 lb elbow macaroni according to package instructions until al dente (usually 7-8 minutes). Drain and set aside.
Helpful Tip: Rinse the pasta briefly under cold water after draining to stop the cooking process and prevent sticking.
Brown the Kielbasa
In a large skillet over medium heat, add the sliced kielbasa and cook until browned on both sides, about 4-5 minutes. Set aside on a plate.
Pro Tip: For extra flavor, deglaze the skillet with a splash of chicken broth after browning the kielbasa, then add this liquid to the cheese sauce.
Make the Cheese Sauce
In a medium saucepan, melt 1/4 cup butter over medium heat. Once melted, whisk in 1/4 cup flour until smooth and bubbly (about 1-2 minutes).
Tip: Cook the roux just until it starts to smell nutty to avoid a raw flour taste.
Gradually Add the Milk
Slowly pour in 2 cups of milk, whisking continuously until no lumps remain. Increase heat slightly and bring to a boil. Continue stirring until the sauce thickens and coats the back of a spoon, about 3-4 minutes.
Helpful Tip: If the sauce thickens too much, add an extra splash of milk until desired consistency is reached.
Add the Cheese
Remove the sauce from heat and gradually add 3 cups of shredded cheddar cheese, one handful at a time, stirring until completely melted and smooth. Season with salt and pepper to taste.
Culinary Secret: For an ultra-smooth sauce, add a teaspoon of mustard powder or a dash of hot sauce to enhance the cheese flavor without overpowering it.
Combine the Ingredients
In a large mixing bowl, combine the cooked macaroni, browned kielbasa, and cheese sauce. Stir gently until all the pasta is evenly coated and the kielbasa is well distributed.
Assemble and Bake
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and the top is golden brown.
Pro Tip: For a crispy, golden top, broil for the last 2-3 minutes, watching closely to prevent burning.
Serve and Enjoy
Remove the casserole from the oven and let it sit for about 5 minutes before serving. This resting time allows the cheese sauce to set slightly, making it easier to serve.

Helpful Tips

Customize the Cheese Blend: Try adding Monterey Jack or Gruyère for a melty, nuanced flavor.
Vegetable Boost: Mix in sautéed onions, bell peppers, or broccoli florets for added nutrition and color.
Spice It Up: Add a pinch of cayenne pepper, paprika, or a few dashes of hot sauce to the cheese sauce for a little kick.
Make It Smoky: Use smoked cheddar instead of regular cheddar to complement the kielbasa’s smokiness.
Garnish Options: Top with chopped parsley or chives for a burst of freshness and color before serving.

Storage & Reheating

To Store: Let the mac and cheese cool completely, then transfer to an airtight container and refrigerate for up to 3-4 days.
To Freeze: Place cooled portions in freezer-safe containers and freeze for up to 2 months.
To Reheat: Warm in a 350°F oven for about 20 minutes or until heated through. If reheating from frozen, cover with foil and bake for an additional 10 minutes.

Frequently Asked Questions

1. Can I use a different type of pasta?
Yes! Shells, rotini, or cavatappi work well. Choose a pasta shape that has nooks and crannies to hold the cheese sauce.

2. What if I don’t have cheddar cheese?
You can substitute any melty cheese like Colby, mozzarella, or a cheese blend for similar results.

3. Can I make this ahead of time?
Yes, assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add 10 extra minutes to the baking time.

4. How do I prevent the cheese sauce from becoming grainy?
Avoid overheating the cheese sauce and use freshly shredded cheese instead of pre-packaged, which has anti-caking agents that can cause graininess.

5. Can I add breadcrumbs on top?
Yes, mix 1/2 cup of breadcrumbs with 1-2 tablespoons of melted butter and sprinkle over the top before baking for a crispy finish.