Our Kielbasa Mac and Cheese is quickly mixed up on the stovetop to make a simple kid-friendly meal or side dish recipe that picky eaters enjoy.
Kielbasa Mac and Cheese Recipe
Mac and cheese make an appearance on our table a couple times each week to keep the kiddos happy and full. Adding lightly browned Kielbasa to cheesy pasta is a great way to get more protein in their meals.
We prefer this homemade mac and cheese without a roux because it saves time and effort. Quick meals are important to have on the menu when our family is always on the go.
We like to serve this Kielbasa Mac & Cheese with our Air Fryer Broccoli or Broccoli Cauliflower Salad and fruit smoothie for a complete meal.
There is always keep a pound of smoked sausage or Kielbasa in the refrigerator or freezer because it is so versatile. Kielbasa is very popular in our Kielbasa Sauerkraut Skillet, Kielbasa with Cabbage & Noodles, and on top of our Cheesy Potato Casserole. So it only makes sense to have a great mac and cheese recipe to mix it into.
A Variety of Mac & Cheese Textures
This easy recipe is made without a flour and butter roux and melts the cheeses in warmed heavy cream instead. Mac and Cheese and Kielbasa is an entry-level mac and cheese that is easy to make.
If you’ve got roommates that are hooked on the blue box of Kraft macaroni and cheese this recipe offers a similar texture, but much more flavor. So one small step out of the comfort zone may offer another meal idea that the whole family can enjoy.
For a super creamy mac and cheese with Velveeta try stirring browned Kielbasa into our Crock Pot Mac and Cheese.
For a hands off recipe that doesn’t take much time substitute coins of browned Kielbasa for ham in our No-Boil Mac and Cheese with Ham.
Tips & Tricks
- Brown is a flavor, not just a color on the smoked sausage
- We like to cut the Kielbasa in thin coins to allow more bites of macaroni to enjoy with meat. Thinner slices will brown very quickly
- This recipe can be made with 12 ounces of dry pasta for an even cheesier pasta dish
- Freshly shredded cheese will melt the fastest and easiest, but pre-shredded cheese will make the recipe a bit quicker
- Salt pasta water with at least a teaspoon of salt before adding dry pasta
- Mac and cheese is creamiest right after stirring into the cheese sauce, the creaminess with soak into the pasta within 20 – 30 minutes
- Monterey Jack cheese can be substituted for Colby Jack or Pepper Jack cheese
- Kielbasa or smoked sausage
- Vegetable oil
- Elbow pasta, we also live cavatappi or small shells
- Heavy cream
- Sharp cheddar cheese
- Monterey Jack cheese
- Dry mustard
- Granulated garlic
How to Make Kielbasa Mac and Cheese
Cook pasta in salted water according to the directions on the package. Cook to al dente. Drain and set aside.
While pasta is cooked lightly brown thin slices of Kielbasa in a skillet with 1 – 2 tablespoons of vegetable oil and shred cheese. Set browned sausage aside on a plate. If there is excess oil, line plate with paper towels.
Using the pot the macaroni was cooked in heat heavy cream until warm over medium heat. While cream is heating stir in dry mustard, granulated garlic, salt and freshly ground pepper. Whisk together well.
When cream is warm and beginning to steam whisk or stir in shredded cheeses. Whisk until melted, then add pasta immediately. Turn heat off or to low.
Stir pasta well and then stir in Kielbasa. Serve warm and enjoy!
More Easy Meal Ideas:
Slow Cooker Creamy Chicken Pasta is a simple shredded chicken and bowtie pasta meal. Kielbasa would make a great addition to this one pot meal too!
Rotini Pasta Salad with Lettuce mixes salad greens, veggies and pasta together with a simple homemade dressing for a light dish.
Cheesy Vegetable Pasta Bake is one of our favorite Lenten casseroles.
Sheet Pan Sausage, Potatoes, Peppers and Onions and Kielbasa & Cabbage are other simple meals that we keep Kielbasa on hand for, they’re so delicious!
Kielbasa Mac and Cheese
- 16 ounces elbow macaroni
- 14 ounces Kielbasa
- 1 tablespoon vegetable oil
- 2 cups heavy cream
- 1 teaspoon granulated garlic
- 1/2 teaspoon dry mustard
- 1 teaspoon koshor salt
- 1/2 teaspoon freshly ground pepper
- 2 cups shredded cheddar cheese freshly shredded is preferred
- 2 cups Monterey Jack cheese freshly shredded is preferred
- Cook pasta to al dente according to the directions on the package. Drain and set aside.
- Slice Kielbasa into coins and lightly brown in a skillet with hot oil. Move to a plate and set aside.
- Using the same pot the pasta was cooked in warm heavy cream over medium heat. Whisk in spices and continue stirring until cream just begins to steam.
- Stir in shredded cheeses and whisk until melted.
- Remove from heat or turn to low and stir in cooked pasta. Then stir in Kielbasa. When the entire mixture is warmed serve and enjoy.
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Hi, you didn’t say when to add the cheese in your instructions, please explain how to. Thank you very much for the recipe.
Jennifer @ Plowing Through Life
Hey There! So sorry about that! I appreciate you letting me know. Got this line added to the instructions. Hope you enjoy the recipe 🙂
When cream is warm and beginning to steam whisk or stir in shredded cheeses. Whisk until melted, then add pasta immediately.