How to make it

  • 1. Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add kielbasa and cook until lightly browned, 3 to 5 minutes. Transfer kielbasa to a paper towel-lined plate and set aside.
  • 2. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
  • 3. Whisk the remaining 1/2 cup evaporated milk, cornstarch, kielbasa, whole grain mustard, dry mustard, and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer until slightly thickened, about 1 minute.
  • 4. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce. Stir in the butter, season with salt and pepper to taste, and serve.

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