Crockpot Mac and Cheese With Kielbasa Recipe
This Crockpot Mac and Cheese With Kielbasa recipe takes a beloved classic and gives it a savory, hearty twist by adding slices of smoky kielbasa sausage.
Ingredients
- 2 cups elbow macaroni (uncooked)
- 14 ounces kielbasa sausage, sliced into half-moons
- 2½ cups shredded sharp cheddar cheese
- 1 cup mozzarella cheese, shredded
- ½ cup cream cheese, softened
- 1 (12 oz) can evaporated milk
- 2 cups whole milk
- 2 tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Chopped parsley (optional, for garnish)
Instructions
- Before you begin, slice the kielbasa into bite-sized half-moons and shred your cheeses if not using pre-shredded. You’ll also want to spray your crockpot insert with nonstick spray to prevent sticking.
- Add the uncooked macaroni to the bottom of the crockpot. Pour in the evaporated milk and whole milk, then stir in the cream cheese, butter, and spices (garlic powder, onion powder, salt, and pepper).
- Top it with cheddar and mozzarella cheese, then scatter the sliced kielbasa over the top.
- Cover and cook on LOW for about 2 hours, stirring halfway through. Keep an eye on the pasta toward the end to make sure it doesn't overcook.
- Note: All crockpots cook slightly differently. Start checking around 1 hour 45 minutes to avoid mushy noodles.
- Once the pasta is tender and the cheese is fully melted into a rich sauce, give everything a good stir. Sprinkle with fresh parsley if desired and serve warm.