Kielbasa Mac and Cheese

This delicious kielbasa mac and cheese is creamy, moreish and ridiculously easy to make. It's just the perfect way to use up some leftover smoked sausage!

Who doesn't love mac and cheese? If you're tired of the way you always do it, making it with smoked Polish kielbasa can definitely take your game up a notch.

I keep the base recipe for the mac and cheese simple and use low-fat cheddar to keep the calories and fat content in check.

However, you can make it with your favourite type of cheese, including going a bit fancy with Gruyere or Emmentaler. A mix of shredded cheeses would also be perfect.

I like to fry the sliced kielbasa for a couple of minutes in a non-stick skillet without any oil. This gives it extra flavour and crunchiness.

Why you'll love this kielbasa mac and cheese

• It's a delicious, satisfying recipe the entire family will love - just comfort food at its best.
• You can have it on the table in just 30 minutes.
• The smoked sausage flavour is amazing!

What goes into this sausage mac and cheese

Macaroni - I used macaroni for this mac and cheese, but you can make it with cavatappi or bow-tie pasta, too. Other ideas include fusilli, rigatoni and shells.

Kielbasa - Use your favourite smoked sausage here. I like Polish kielbasa because it has an excellent smoky flavour. You can find kielbasa in most supermarkets and Eastern European shops.

Butter - Unsalted butter is best here because you'll get plenty of salt from the cheese and sausage.

Plain flour - You need some plain flour to make the roux and thicken the sauce.

Mustard powder - I always use half a teaspoon of English mustard powder in mac and cheese to round out the flavour. Feel free to use more or less or skip it altogether.

Milk - Whole milk is always best for mac and cheese.

Cheddar - I used low-fat cheddar for this mac and cheese, but if you want your cheese to melt super easily and result in an even creamier sauce, use full-fat cheese instead.

How to make smoked sausage mac and cheese

Bring a large pot of water to a boil, salt it, and cook the macaroni according to the instructions on the package.

Meanwhile, heat a small pan and fry the sliced kielbasa for 2-3 minutes over medium heat. Transfer the sausage to a plate and set it aside.

Place a heavy-bottom pot such as a Dutch oven over medium heat and melt the butter in it. When the butter is foaming, whisk in the flour and mustard powder. Whisk until you have a roux, then start adding the milk.

Whisk continuously while adding the milk gradually until you have a lump-free sauce. Continue to simmer for 2-3 minutes until the sauce thickens.

Turn the heat off and add a handful of cheddar. Whisk until melted, then continue to add the rest of the cheddar gradually until all of it has melted completely.

Stir in the cooked pasta and kielbasa, season to taste and serve immediately.

Recipe notes and tips

• This mac and cheese recipe is very easy to make your own. Use some garlic powder, hot sauce or paprika for a different flavour.
• Add some toasted Panko breadcrumbs on top of the mac and cheese right before serving.
• The sauce will thicken as it cools, so if you want to keep it loose, stir in some extra milk at the end.
• It's always best to grate your own cheese because that's how you get a very smooth sauce. The starch used as an anti-caking agent in pre-grated cheese may make your sauce grainy.
• Leftovers will keep well in the fridge for up to 3 days in an airtight container. Since reheating it will dry the pasta, it's best to add a splash of milk before reheating on the stovetop or in the microwave.

If you liked this kielbasa mac and cheese, you might also like some of my other easy pasta recipes:

• Pasta alla Boscaiola (Creamy Italian Sausage Pasta)
• Creamy Mushroom Alfredo Pasta Bake
• Tagliatelle ai Funghi (Tagliatelle with Mushrooms)
• Spicy Nduja Pasta
• Easy Pasta with Lentils (Pasta e Lenticchie)

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