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If you are slightly bored with your usual mac and cheese recipe, try mine. You will love it! Creamy, sharp cheese with smoky sausage make this incredible comfort food!
I love creamy pasta recipes! Chorizo gnocchi takes cheesy, smokey flavours to the next level!
There are some days when only cheesy, creamy comfort food is going to work. A bit of an indulgence, perhaps, but always satisfying and good for the soul.
These are the days I reach for one of my trusty macaroni and cheese recipes. Although I would struggle to pick a favourite, this indulgent dish made with two varieties of legendary cheese might be it!
Mac and cheese is a dish I learned to make years ago. My husband grew up on the boxed variety so I knew I had to introduce him to the good stuff.
So I tried to make my homemade version absolutely irresistible so he’d never want to turn to that awful macaroni in acid orange powder. The trick? Picking the perfect cheese and adding a little extra like smoky kielbasa rounds.
These little tricks turn this from something ordinary to a dish that – along with sloppy joes and smash burgers – might be the most kid-friendly meals every!
Choosing cheese
This recipe is extremely simple and quite quick. You can experiment with any cheese you love. I usually start with white cheddar (orange Cheddar is hard to find where I live) because of how well it melts.
In this case I’ve also added Gruyere, which created an absolutely lovely combination. It blends the extreme creaminess of Cheddar with the sharp taste of Gruyere to give you the best of both.
Delicious add-ons
Now let’s talk Polish kielbasa (or Ukrainian kovbasa or Russian kolbasa). Same but different and all over delicious. The word means ‘sausage’ and it’s a staple in Eastern European cuisine.
Nowadays any big supermarket carry these smoky sausage links. But if you truly want to experience, its authentic deliciousness it’s best to hunt down an Eastern European shop and buy your kielbasa there.
When you first mix your sliced kielbasa into the saucy pasta you will not get me overly enthusiastic. But pop the dish into the hot oven because that’s where the magic happens. Within 5 minutes the smoky aroma of the sausage will start wafting through your house.
Recipe Tips and Notes
- Although This is an affiliate link.macaroni is classic, almost any short pasta will work well for this recipe. This is an affiliate link.Farfalle, This is an affiliate link.penne, fusilli and many more will be worth trying.
- Do not cook the pasta until completely done before combining it with the cheese sauce. It will finish cooking when it bakes.
- The cheese sauce can burn easily or become lumpy if it is not given attention while on the stove. Do not leave it unattended and stir constantly.
- Do grate your own cheese instead of relying on the pre-grated supermarket offerings. It is packed in anti-caking agent aka starch, which will make your sauce grainy. Using freshly grated cheese will result in a silky smooth sauce.
- Reserving pasta water is a great way to add creaminess to pasta recipes. Reserve a portion before draining the pasta to add along with the cream sauce before baking.
- A creamy pasta dish like this one will go well with a simple side salad. Take a look at my salad recipes to choose your favourite.
Favourite mac and cheese recipes
- Brie and Bacon Macaroni and Cheese
- Layered Italian Baked Mac and Cheese
- Truffle Mac and Cheese
- Baked Mac and Cheese with Breadcrumb Topping
Vintage Cheddar and Gruyere Mac and Cheese with Polish Kielbasa
Ingredients
- 2 tbsp butter
- 1 tbsp flour, heaped
- 375ml / 1½ cups milk, 2% or whole
- 200g / 2 cups aged/mature cheddar, grated
- 200 / 2 cups Gruyere, grated or other strong flavoured cheese
- 500g / 1lbs short pasta
- 150g / 5 oz Polish smoked kielbasa, sliced
Instructions
- Preheat the oven to 375F/190C.
- Cook pasta in a large pot filled with salted water 3-4 minutes less than the package directs.
- While pasta is cooking make the cheese sauce. Melt butter in a small saucepan over medium heat, blend in flour with a wire whisk. Continue cooking for 2-3 minutes while stirring the entire time, then add milk and stir.
- Cook the sauce for 5 minutes, it will gradually thicken, continue stirring with a wire whisk to avoid lumps. When the sauce is the desired consistency take it off the heat and stir in both cheeses, reserve a combined 1/4 cup of cheese.
- The cheese should melt and completely incorporate into the sauce. Use your wire whisk to ensure the sauce is smooth and lump-free. (Don’t walk away from the stove the entire time the cheese sauce is cooking as it can burn quickly and/or will go lumpy if left unattended.)
- When your pasta is cooked drain but reserve 1/4 cup of starchy water the pasta was cooking in. Return the drained pasta into the same pot and add pasta water and cheese sauce, gently toss to coat the pasta. It should be quite runny. Mix in sliced kielbasa and transfer to a deep baking dish, sprinkle with the remaining 1/4 cup of cheese.
- Bake in the preheated oven for 30 minutes. The top should be golden by the end of the cooking time. If the pasta still looks pale at the end of the cooking time set your oven to broil and let the top crisp up for 2-3 minutes.
Notes
- Almost any short pasta can be used for this recipe, although macaroni is definitely classic.
- Do not cook the pasta until it is fully done before combining it with the cheese sauce. It will finish cooking while it bakes.
- You will need to pay attention to the cheese sauce while it is on the stove, and stir constantly. Otherwise it can burn or become lumpy.
- Grate your own cheese rather than using pre-grated supermarket cheese. Pre-grated cheese is covered in an anti-caking agent which will make your sauce grainy. You will get a smoother sauce by grating your own cheese.
- Reserving pasta water is important to add creaminess to pasta recipes. Put a portion aside before draining the pasta to add along with the cream sauce before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adding this to the permanent dinner rotation! I used Gruyere and smoked cheddar and then added in chorizo and a can of Rotel. Amazing!
I have been making this for several years for my family. It is simply YUM! My son asked for Mac and cheese for his 20th birthday, I asked if he wanted us to pick up Noodles and he said, No. I want the the kind you make (AKA this lovely recipe). Anyway I want to make some for a friend whose father in law just died, what are your recommendations for freezing and rewarming. Thank you!
Hi Kristin, I am so happy you’ve loved this dish for years! What an amazing review! Wow! If you want to freeze it, I would thaw it in a fridge overnight. Then cook covered with foil at 375F for 20-25 minutes, then uncovered for 10. That’s my guess anyway!
I brought this once to a potluck and a very health oriented Mom told me that she is not going to think about it, she was just going to enjoy this Mac and Cheese in the moment. Thanks for the advice on freezing and rewarming!
My pleasure, Kristin!! 🙂
Thanks for thid delicious recipe 🙂 Greetings from Holland
Thank you for your lovely comment, Corina! I am thrilled you enjoyed my mac and cheese recipe.
This was excellent, my son and I both had second helpings.
So great to hear, Dan! My kids beg me to make it all the time!
This is my 4 kids’ favorite meal (and my hubby & I love it too!)!! They never ALL agree on liking a dish. I have used your recipe so many times and it’s always a hit. Today is my son’s birthday and he requested it for his birthday dinner! Thank you for this recipe! 2 thumbs up!
This comment just my day and it’s been a good day!! (I am on a holiday in Greece!:-)) Happy birthday to your son, Christyn, it’s also one of our favourite meals. I came home from work one day and my hubby had the laptop on the kitchen counter while making this Mac and cheese, reminded me once again why I blog!
Sounds like you have made many people “ happy campers” with this recipe so I will definitely use this recipe this week. You sound like a sweetheart, a happy individual, keep up the excellent work.
May God, the good Lord continue to bless you & all your loved ones. I will try to remember to leave my raves.
Thanks so much, Becky!
Made this tonight & it was awesome! Didn’t have gruyere so subbed swiss & gouda. I also added diced red & green peppers & onions as we needed to use them up. It added another flavor layer but, it would have been perfect without them. The flavors & creaminess were outstanding!! So, even though I added a few extras, I’m still going to rate this based on what I taste throughout the rest of the dish.
Music to my ears, Robin.Thank you for your feedback. I am so happy to hear you loved one of our family favourites!
Can you prepare it in the morning, refrigerate it and then bake it in the evening?
Absolutely, Jennifer!
Mmmmm yummmm looks way good Julia can I sub mushrooms for the polish kielbasa unfortunately I can’t mix milk and meat together @ usual another great food creation
You can just skip kielbasa altogether, Tzivia, it will still be delicious! Thank you for your comments!