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.
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 begins. Within 5 minutes the smoky aroma of the sausage will start wafting through your house.
Recipe tips and tricks
- Although macaroni is classic, almost any short pasta will work well for this recipe. Farfalle, 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.
- Brie and Bacon Macaroni and Cheese
- Layered Italian Baked Mac and Cheese
- Butternut Squash Macaroni and Cheese from The Veg Connection
- Creamy Brie and Spinach Mac and Cheese from The Veg Connection
Vintage Cheddar and Gruyere Mac and Cheese with Polish Kielbasa
Ingredients
- 2 tbsp butter
- 1 tbsp flour heaped
- 375ml/1 ½ cups milk 2% or whole
- 200 g/2 cups aged/mature cheddar grated
- 200 g/2 cups Gruyere grated or other strong flavoured cheese
- 1 lbs short pasta
- 150 g/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 ¼ 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 ¼ 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 ¼ 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.
Kristin says
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!
vikalinka says
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!
Kristin says
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!
vikalinka says
My pleasure, Kristin!! 🙂
Corina says
Thanks for thid delicious recipe 🙂 Greetings from Holland
vikalinka says
Thank you for your lovely comment, Corina! I am thrilled you enjoyed my mac and cheese recipe.
Dan says
This was excellent, my son and I both had second helpings.
vikalinka says
So great to hear, Dan! My kids beg me to make it all the time!
Christyn says
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!
vikalinka says
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!
Becky says
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.
vikalinka says
Thanks so much, Becky!
Robin says
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.
vikalinka says
Music to my ears, Robin.Thank you for your feedback. I am so happy to hear you loved one of our family favourites!
Jennifer says
Can you prepare it in the morning, refrigerate it and then bake it in the evening?
vikalinka says
Absolutely, Jennifer!
Tzivia says
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
vikalinka says
You can just skip kielbasa altogether, Tzivia, it will still be delicious! Thank you for your comments!
Sandra says
One word….. DE-VINE!. I have never been able to make good homemade Mac and cheese. Thanks to this recipe I will never have to worry about it again. Love it! Thank you. 🙂
vikalinka says
Sandra, this might be THE BEST feedback I’ve received. Your words made me smile, thank you for sharing. I am so happy you are now well-equipped for your mac and cheese needs. 🙂
Camille says
planning on making this for lunch- curious if j cook the sausage before mixing it in?
vikalinka says
Camille, this type of sausage is already cooked, it doesn’t need pre-cooking.
Sha says
I’ve been looking for kielbasa in my local stores and it’s not an easy find. Will have to try a specialty grocery store. I did, however, tonight, make the mac and cheese — and let me tell you that it was mouth watering delicious. I broiled the top, at the end of the cooking cycle, and those burnt bits on top knocked my socks off.
Amity says
This looks great! I recently learned how to make cheese sauce from scratch. And kielbasa has been a family favorite for years! I will try it! Thank you!
Tracy says
Can you tell me how much cheese you use in cups or ounces? Thank you.
vikalinka says
Tracy, 200gr=7 oz. Here is the link to a conversion chart in case you need it for the future. http://www.metric-conversions.org/weight/grams-to-ounces.htm 🙂
Tracy says
Thank you!
Victoria Tajanlangit says
doesn’t seem like enough cheese for a lb of pasta
vikalinka says
Feel free to add more cheese if it doesn’t seem enough for you, Victoria. A pound of cheese for a pound of pasta seems like a fair amount for me. 🙂
Thalia @ butter and brioche says
Words cannot describe how badly I am craving this mac and cheese right now, it looks SO delicious and incredibly creamy! Pinned!
vikalinka says
Thank you, Thalia, now I am too! 🙂
Vita says
Made this tonight for dinner, it’s very delicious and easy to make:)thanks for the recipe
vikalinka says
Thank you so much for your feedback, Vita. 🙂
Laura (Tutti Dolci) says
It’s been too long since I had a good mac and cheese for dinner – love the gruyere in this! 🙂
vikalinka says
Thanks, Laura! 🙂