Ingredients
- 12 oz kielbasa sausage, sliced
- 2 cups elbow macaroni
- 4 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
If you’re out of kielbasa, feel free to substitute with smoked sausage or even chorizo for a different twist. The key is to use a sausage with a robust flavor to complement the creaminess of the cheese.
Instructions
- In a large pot over medium heat, melt the butter. Add the sliced kielbasa and cook until browned, about 5 minutes, stirring occasionally.
- Add the garlic powder and smoked paprika, stirring for another minute until fragrant.
- Pour in the whole milk and bring it to a gentle simmer. This is a trick I learned from my abuela; it helps create a creamy base that adheres to the pasta beautifully.
- Add the elbow macaroni and stir to combine. Cook for 8-10 minutes, stirring frequently, until the pasta is al dente.
- Reduce the heat to low and gradually stir in the cheddar and mozzarella cheeses until completely melted and smooth.
- Season with salt and pepper to taste. If you like a bit of heat, a pinch of cayenne pepper can be a delightful addition.
- Remove from heat and let it sit for a few minutes to thicken. Garnish with parsley before serving for a pop of color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International