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Categories:
sausage water elbow macaroni cornstarch milk hot pepper Cheddar cheese shredded Monterey Jack cheese
Viewed: 66 - Published at: 3 years agoIngredients
- 1 (13 1/2 ounce) package Johnsonville Polish Kielbasa Premium Cooking Sausage, cut into 1/4 -inch slices
- 4 cups water
- 3 cups uncooked elbow macaroni
- 1 teaspoon cornstarch
- 1 (12 ounce) can evaporated milk
- 2 teaspoons hot pepper sauce
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
- toasted breadcrumb (optional)
Method
- In a 12-inch nonstick skillet, brown sausage over medium-high heat for 3-5 minutes.
- Transfer to a plate and keep warm.
- 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).
- 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 cheeses and sausage.
- Stir until blended and cheese melts.
- Sprinkle with crumbs if desired.
- Serve.
