Johnsonville Skillet Mac & Cheese & Kielbasa - cooking recipe

Ingredients

1 (13 1/2 ounce) package Johnsonville Polish Kielbasa Premium Cooking Sausage, cut into 1/4 -inch slices
4 cups water
3 cups uncooked elbow macaroni
1 teaspoon cornstarch
1 (12 ounce) can evaporated milk
2 teaspoons hot pepper sauce
2 cups shredded sharp cheddar cheese
1 cup shredded monterey jack cheese
toasted breadcrumb (optional)

Preparation

In a 12-inch nonstick skillet, brown sausage over medium-high heat for 3-5 minutes.
Transfer to a plate and keep warm.
In the same skillet, bring water to a boil.
Add pasta, reduce heat, stir often until pasta is al dente, about 8-10 minutes. (Do not drain).
In a small bowl, whisk cornstarch, milk and hot pepper sauce.
Gradually add to pasta; cook and stir until slightly thickened, about 2 minutes.
Remove from heat; add cheeses and sausage.
Stir until blended and cheese melts.
Sprinkle with crumbs if desired.
Serve.