Ingredients
Scale
- 1 tablespoon olive oil
- 14 oz kielbasa sausage, sliced into ¼-inch rounds
- 2 cloves garlic, minced
- 3 cups elbow macaroni (or your favorite short pasta)
- 3½ cups chicken broth
- 1 cup whole milk
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons unsalted butter
- Optional garnish: fresh parsley or green onions
Instructions
- Heat the olive oil in a large pot or deep skillet over medium heat. Add the sliced kielbasa and cook for 4-5 minutes, stirring occasionally, until lightly browned. Remove the kielbasa from the pot and set aside.
- In the same pot, add the minced garlic and sauté for 30 seconds until fragrant.
- Add the pasta, chicken broth, milk, smoked paprika, black pepper, and salt to the pot. Stir to combine and bring to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 8-10 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Once the pasta is cooked, reduce the heat to low and stir in the cheddar cheese, mozzarella cheese, and butter. Mix until the cheese is fully melted and the sauce is creamy.
- Return the browned kielbasa to the pot and stir to combine. Heat for 1-2 minutes until the sausage is warmed through.
- Garnish with fresh parsley or green onions if desired.
Notes
- Add Vegetables: Toss in frozen peas, broccoli florets, or diced bell peppers during the last few minutes of cooking to add some veggies to the dish.
- Make it Spicy: For a spicy kick, sprinkle in cayenne pepper, crushed red pepper flakes, or a few dashes of hot sauce.
- Prep Time: 10
- Cook Time: 20
