One thing that we can always guarantee he’ll eat is mac and cheese. He’s always been a big lover of a creamy pasta dish. But, I mean, who isn’t?? So when my friends over at Kiolbassa Smoked Meats asked me to incorporate some of their delicious smoked sausage into a kid-friendly weeknight supper, I knew exactly where to start.
The creamy base of this stove-top mac and cheese is the perfect complement to the smokey flavor of their polish smoked sausage. And it’s SO easy! You’ll have this on the table in about 30 minutes – which makes it perfect for those busy weeknights… or any night for that matter! Pair this with a fresh veggie or a salad and you’re ready to eat!
A few things to keep in mind with this recipe…
Yes, you’re making a roux which will turn into a béchamel sauce, but don’t panic. The names are scary, but the process isn’t. This method is the best way to keep a stovetop mac and cheese nice and creamy. And seriously, don’t stress. You got this.
I love the convenience of using the pre-shredded bagged cheese, but in this case, freshly shredded cheese is best. The powdery substance they use to keep the shreds from sticking together in the bag can often make a cheese sauce like this grainy. To avoid that, grate it yourself. It’s an extra step but I think it’s worth it. Can you use the other stuff? Sure you can. Just know it might make the texture a little different. But I also know that sometimes we can overlook something like in turn for the convenience. That’s cool. You do you. 🙂
Trying to find Kiolbassa close to you? Just use the product locator on their website to find it in stores.
Creamy Smoked Sausage Mac and Cheese
- 1 (13-ounce) package Kiolbassa Polish Smoked Sausage, sliced
- 1 (16-ounce) block sharp cheddar cheese
- 1 (1-pound) box elbow macaroni
- 4 cups milk
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- Lightly brown the sausage in a large skillet over medium heat. Remove from the pan and drain on paper towels. Set aside.
- Grate the cheese on a box grater. Set aside.
- Cook the pasta according to the package instuctions and drain. Set aside.
- Pour the milk into a microwavable container and heat until warm - about 2 1/2 minutes.
- In a large stock pot or dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually add the warm milk, whisking constantly until it has all been added. Cook, stirring very frequnetly to prevent scorching, until thick - about 5 minutes. Reduce the heat to low and gradually add the shredded cheesestirring constatly until metled. Add the salt and mix well. Add the pasta and sausage to the pot and mix well. Add additional salt and pepper to taste. Serve immediately.
This post is sponsored by my friends at Kiolbassa Smoked Meats, but all thoughts and opinions are my own – just as always. Thanks for supporting the brands that support me.