Mac and Cheese with Browned Kielbasa Bites

pc mac and cheese with kielbasa

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! 

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 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
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.

Now You’re Cookin’,
Chef Alli 

 

 

 

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