Ingredients

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.

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes