- 1 (13.5 ounce) package Johnsonville Polish Kielbasa Sausage, cut into 1/4-inch slices
- 4 cups water
- 1 teaspoon cornstarch
- 3 cups uncooked elbow macaroni
- 1 (12 ounce) can evaporated milk
- 2 teaspoons hot pepper sauce
- 2 cups shredded sharp Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- toasted bread crumbs (optional)
- In a 12-inch nonstick skillet, brown sausage over medium-high heat for 3-5 minutes. Transfer to a plate and keep warm.
- In the same skillet, bring water to a boil. Add pasta, reduce heat, stir often until pasta is al dente, about 8-10 minutes. (Do not drain).
- In a small bowl, whisk cornstarch, milk and hot pepper sauce. Gradually add to pasta; cook and stir until slightly thickened, about 2 minutes. Remove from heat; add cheese and sausage. Stir until blended and cheese melts. Sprinkle with crumbs if desired. Serve.