Skillet Keilbasa Mac and Cheese

By Patlynn

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.

Ingredients

• To make fresh bread crumbs, pulse two slices of hearty white sandwich bread in a food processor until coarsely ground.
• 1 pound kielbasa sausage, sliced 1/4 inch thick
• 2 cups fresh bread crumbs
• Salt and pepper
• 3 3/4 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)

Preparation

Step 1

1. 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.
2. 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.
3. 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.