Description
This hearty One-Pot Kielbasa Mac and Cheese combines smoky kielbasa sausage with creamy, cheesy macaroni in a simple, comforting dish perfect for weeknight dinners. Cooked entirely in one pot, this recipe is quick, easy, and packed with flavor. The sharp cheddar and mozzarella melt into a luscious sauce, while tender elbow macaroni and savory kielbasa create a satisfying meaty pasta meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 14 oz kielbasa sausage, sliced
- 3 cups elbow macaroni
- 3½ cups chicken broth
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
Optional Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Brown Kielbasa: Heat olive oil in a large pot over medium heat. Add the sliced kielbasa and cook for 4 to 5 minutes until browned and slightly crispy. Remove the kielbasa from the pot and set aside.
- Sauté Garlic: In the same pot, add minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Cook Pasta: Add the elbow macaroni, chicken broth, whole milk, smoked paprika, black pepper, and salt to the pot. Bring the mixture to a boil, then cover and reduce to a simmer for 8 to 10 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Add Cheese and Butter: Stir in the shredded sharp cheddar cheese, mozzarella cheese, and butter into the pot. Continue stirring until the cheeses and butter have fully melted and the sauce is creamy.
- Combine Kielbasa: Return the browned kielbasa slices to the pot and stir to combine. Heat through for 1 to 2 minutes to ensure everything is warm.
- Serve: Spoon the mac and cheese into bowls and garnish with fresh chopped parsley if desired. Serve hot for the best flavor and texture.
Notes
- For a spicier kick, add a pinch of cayenne pepper along with the paprika.
- Use low-sodium chicken broth to control the salt levels if you prefer.
- Substitute milk with half-and-half or cream for an extra rich and creamy sauce.
- This dish can be made vegetarian by substituting kielbasa with smoked tofu or vegetarian sausage.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
