This recipe is a new take on the old favorite that adds in some protein. I use kielbasa but smoked sausage would work well too.
Kielbasa Mac & Cheese
- 1 lb kielbasa or smoked sausage, cut into moon shapes
- 16 oz macaroni noodles, dry
- 1/4 cup unsalted butter
- 1/4 cup flour
- 1 1/2 cups milk
- 1 cup half & half or heavy whipping cream
- 1/2 tsp mustard powder
- 1 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 can condensed cheddar cheese soup
- 4 cups shredded cheese (I used a mix of cheddar)
- 1/2 cup shredded parmesan cheese
Preheat oven to 425 degrees. Grease a 9 x 13 casserole dish and set aside.
In a medium skillet, cook kielbasa until barely browned. Drain on a paper towel lined plate and set aside.
In a large pot, cook macaroni according to package. Drain and rinse under cold water.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 2 minutes while whisking.
Slowly add in milk, half & half, mustard powder, onion powder, salt and pepper. Whisk to combine and cook to thicken about 5-10 minutes. Make sure to stir during this time to prevent the mixture from burning.
Once thickened, remove from heat and stir in the condensed soup, 2 cups shredded cheese and the parmesan cheese.
Put the cooked noodles and kielbasa in the casserole dish and pour the cheese mixture overtop. Mix well to combine. Top with remaining 2 cups of cheese or even more if you like.
Bake for 20-25 minutes or until cheese is bubbly. Allow to cool about 10-15 minutes before serving.