Mac and Cheese with Browned Kielbasa Bites

I’ve never used a can of cheddar cheese soup to make mac and cheese before, so I wasn’t quite sure how this recipe would turn out when I began experimenting.  But, heck, if Paula Deene can do it, so can we! And, guess what? My family ADORES this recipe – it’s fast, creamy, and perfectly fattening…..just how Mac and Cheese was meant to be. I’d like to add a nice green veggie to this dish, such as cooked broccoli or green beans, but my guys wouldn’t hear of it! 

Mac and Cheese with Browned Kielbasa Bites

3 cups elbow macaroni
3 cups chicken broth
1 tsp. dry mustard
2 cups shredded sharp cheddar (I love to use Alma Creamery Sharp Cheddar!)
1 can Campbell’s Condensed Cheddar Cheese Soup (10 3/4 oz), or substitute 1 cup small cubes processed cheese, such as Velveeta
1 egg beaten with 1/2 cup sour cream (I use light sour cream)
1 lb. beef or turkey kielbasa, sliced and browned, reserved
kosher salt and freshly ground black pepper, to taste

Pressure Cooker Method
Combine macaroni and chicken broth in Instant Pot/Electric Pressure Cooker; lock lid in place and choose high setting; set timer for 6 minutes (If using a larger pasta in place of elbow macaroni pasta, I set PC timer for 7-8 minutes).  When timer goes off, use quick release method to release pressure from PC.  Do not drain water from macaroni! Stir in dry mustard, sharp cheddar, soup, sour cream/egg mixture; combine well, then fold in kielbasa; season macaroni and cheese to taste with salt and pepper.  Serve at once.

Stove Top Method
Combine macaroni and chicken broth in a large pot; bring to a boil over medium high heat and cook for 12-14 minutes or until macaroni is al dente, per package directions. Do not drain broth from macaroni! Stir in dry mustard, sharp cheddar, soup, and sour cream/egg mixture; combine well, then fold in kielbasa; season macaroni and cheese to taste with salt and pepper.  Serve at once.

Slow Cooker Method
Combine macaroni and chicken broth in a large pot; bring to a boil over medium high heat and cook for 5 minutes. Do not drain water from macaroni! Stir in dry mustard, sharp cheddar, soup, and sour cream/egg mixture; combine well, then fold in kielbasa; season macaroni and cheese to taste with salt and pepper.  Place macaroni into a pre-heated slow cooker and  cook on low for 2 hours.

Let’s Get You Cookin’,
Chef Alli

Mac and Cheese with Browned Kielbasa Bites

Ingredients

  • 3 cups elbow macaroni
  • 3 cups chicken broth
  • 1 tsp. dry mustard
  • 2 cups shredded sharp cheddar I love to use Alma Creamery Sharp Cheddar!
  • 1 can Campbell's Condensed Cheddar Cheese Soup 10 3/4 oz, or substitute 1 cup small cubes processed cheese, such as Velveeta
  • 1 egg beaten with 1/2 cup sour cream I use light sour cream
  • 1 lb. beef or turkey kielbasa sliced and browned, reserved
  • kosher salt and freshly ground black pepper to taste

Instructions

Pressure Cooker Method

  1. Combine macaroni and chicken broth in PC pot; lock lid in place and choose high setting; set timer for 6 minutes (If using a larger pasta in place of elbow macaroni pasta, I set PC timer for 7-8 minutes).  When timer goes off, use quick release method to release pressure from PC.  Do not drain water from macaroni! Stir in dry mustard, sharp cheddar, soup, sour cream/egg mixture; combine well, then fold in kielbasa; season macaroni and cheese to taste with salt and pepper.  Serve at once.

Stove Top Method

  1. Combine macaroni and chicken broth in a large pot; bring to a boil over medium high heat and cook for 12-14 minutes or until macaroni is al dente, per package directions. Do not drain broth from macaroni! Stir in dry mustard, sharp cheddar, soup, and sour cream/egg mixture; combine well, then fold in kielbasa; season macaroni and cheese to taste with salt and pepper.  Serve at once.

Slow Cooker Method

  1. Combine macaroni and chicken broth in a large pot; bring to a boil over medium high heat and cook for 5 minutes. Do not drain water from macaroni! Stir in dry mustard, sharp cheddar, soup, and sour cream/egg mixture; combine well, then fold in kielbasa; season macaroni and cheese to taste with salt and pepper.  Place macaroni into a pre-heated slow cooker and  cook on low for 2 hours.

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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