Whenever we go to a potluck dinner at the school, this is the meal that I sign up to bring. It’s macaroni and cheese so all the kids love it. The parents enjoy it too because of the baked flavor and the meaty taste of the kielbasa sausage. Although it is generally made in the oven, I can also toss it together in the slow cooker and it will stay good for several hours that way. The leftovers, if there are any, always heat up nicely the next day too! Check out what they are saying about this recipe over at All Recipes:
“Wonderful! I am very picky about my Mac ‘n cheese and this was great! My kids panicked about the kielbasa at first, but they liked it once they tasted it!”
You may have to put in a little effort to get your kids to try the sausage at first, but once they have some, you will be surprised at how much they like it!
Ingredients
1 (16 ounce) package fully cooked kielbasa sausage, cut into 1/2-inch pieces
1 (8 ounce) Mueller’s package elbow macaroni
1/3 cup butter
1 small onion, chopped
3 tablespoons Gold Medal all-purpose flour
2 cups milk
1 (10 ounce) package sharp Kraft Cheddar cheese, cubed
salt and ground black pepper to taste
1 cup dry bread crumbs, or more as needed
Instructions
Cook and stir the cut-up kielbasa in a large skillet over medium heat for 6 to 8 minutes, until heated through and beginning to brown. Remove the sausage from the skillet, and set aside.
Fill a pan with lightly salted water, bring to a boil over medium-high heat, stir in the macaroni, and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
Melt the butter in the skillet over medium-low heat, and cook and stir the chopped onion for about 5 minutes, until translucent. Whisk in the flour, stirring constantly to avoid lumps.
Cook and stir the butter, onion and flour for 2 to 3 minutes to make a roux, and remove from the heat. Whisk in the milk a little at a time, stirring constantly, until all the milk has been incorporated, and return to low heat.
Bring the sauce to a simmer, and cook over low heat for about 2 minutes, stirring constantly, to finish cooking the flour. Whisk in the Cheddar cheese, a few cubes at a time, until all the cheese has been incorporated and the sauce is hot and smooth.
Pour the macaroni into the cheese sauce, and stir to combine. Stir in the cooked kielbasa, salt, and pepper.
Spoon the macaroni mixture into the prepared baking dish, and sprinkle the bread crumbs over the top. Bake for about 20 minutes in the preheated oven, until the crumbs are brown and the casserole is bubbling. Let stand for 15 minutes after baking, to set before serving.
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Quick Tip: Try it with bread crumbs instead of crackers.
Thanks again to All Recipes for this grown up version of an old classic recipe.
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