Ultra Creamy Mac 'n Cheese with Sausage & Green Chilis

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This homemade macaroni and cheese recipe is made with white cheddar, Havarti, and Parmesan and then tossed with crispy Hillshire Farm® Polska Kielbasa, green chilies, and green onions. It’s rich, creamy, and a delicious family favorite!

Macaroni and cheese is easily one of our favorite meals, so I’m always trying to come up with new and unique ways to make it. This recipe was inspired by a meal we had a few weeks ago at a local Mexican restaurant. They infused Mexican flavors into a rich and creamy macaroni and cheese, and the results were to die for! Why have I never thought of combining those flavors?!

When my daughter asked me to make macaroni and cheese over the weekend, I immediately knew I wanted to recreate that meal. Since my family also loves sausage, I decided to swap the usual protein that I add to macaroni and cheese for Hillshire Farm® Polska Kielbasa. Oh. Em. Gee. It was so delicious!! The rich and savory flavor of the sausage was perfect with the creamy, decadent cheese sauce. The green chilies and green onions added texture and a nice pop of unexpected flavor. The Mexican spices are subtle, but your taste buds will know they’re there.

You can find Hillshire Farm® Polska Kielbasa at Walmart. At my store, it’s located at the end of the meat case near the other smoked meats.

Here’s what you’ll need:

1 16-ounce package of Hillshire Farm® Polska Kielbasa
1 16-ounce box rotini pasta
3 tablespoons butter
2 tablespoons flour
3 cups milk (I used 2%)
1 ½ cups shredded sharp cheddar cheese
1 ½ cups shredded Havarti cheese
¼ cup shredded Parmesan cheese
1 4-ounce can green chiles, drained
1 teaspoon chili powder
1 teaspoon cumin
¼ teaspoon salt
¼ teaspoon pepper
1 green onion, finely sliced

Start by adding the pasta to a pot of boiling water and cooking it al dente which means “firm to the bite”. You want to be sure to not overcook your pasta, because it will continue to cook a little when you add it to the sauce.

While the pasta is cooking, slice the Hillshire Farm® Polska Kielbasa into half rounds and add it to a skillet with a little olive oil. Cook the sausage over medium-high heat for about five minutes or until nicely browned. Remove the sausage from the pan and set it on paper towels to absorb the extra grease.

(Don’t forget about your pasta cooking. When it’s done, drain it, and set it aside) 😉

Using the same pan that you cooked the sausage in, pour off any excess grease, turn the heat down to medium, and add the butter. When the butter has melted, add the flour and whisk to combine.

When the flour and butter mixture is smooth, slowly pour in the milk and whisk constantly. Turn the heat down to medium low and let the milk and flour mixture slowly warm through and thicken, whisking frequently.

When the mixture is has thickened, remove it from the heat and slowly stir in the cheese. Don’t rush the step, and don’t leave the pan on the heat, or you could wind up with a grainy cheese sauce that breaks. I’ve learned through a lot of trial and error that the key to making a smooth and velvety cheese sauce is not letting the sauce get too hot once you’ve added the cheese.

Also, always use good quality, freshly grated cheese. It makes all the difference in the world! Pre-shredded, bagged cheese is coated with a wax that will make your sauce grainy, and it just doesn’t taste as good. My favorite combination for macaroni and cheese is sharp white cheddar, Havarti, and a little Parmesan. The cheddar adds a ton of flavor, the Havarti makes it ultra creamy, and a little Parmesan adds a nutty, salty flavor.

Once the cheese has melted into the sauce and the sauce is smooth, stir in the sausage, green chilies, and seasonings.

Stir in the pasta and green onions just before serving.

Macaroni and cheese is always best served immediately while the sauce is still hot and creamy 😉

We just loved the flavor that the sausage and Mexican seasonings gave this. This one is definitely going into my repertoire of quick and easy recipes!

You can store any leftovers in the refrigerator for up to three days. To reheat macaroni and cheese, I have found that adding it to a covered microwave-safe container with a little extra milk works best. I microwave it for 30 to 40 seconds at a time, and shake the container to incorporate the milk and make the sauce creamy again.

Hillshire Farm® is a brand I’ve used and trusted for years. They use high-quality ingredients that never let me down. I like to keep a few packages of the rope sausage in my freezer for quick and easy meals like this. It’s a great way to swap out the protein in recipes to change them up a bit. And since there are so many varieties, you can use them in so many different ways. They even have a lighter, turkey sausage that we just love!

Be sure to check out their website for recipes ideas, product information and more!

I’d love to hear your ideas for giving your favorite recipes a twist! Comment on this post or share on our Facebook page.

Ultra Creamy Mac 'n Cheese with Sausage & Green Chilis

This homemade macaroni and cheese recipe is made with white cheddar, Havarti, and Parmesan and then tossed with crispy Hillshire Farm® Polska Kielbasa, green chilies, and green onions. It’s rich, creamy, and a delicious family favorite!

Author: www.savingeveryday.net

Ingredients

1 16-ounce package of Hillshire Farm® Polska Kielbasa
1 16-ounce box rotini pasta
3 tablespoons butter
2 tablespoons flour
3 cups milk (I used 2%)
1 ½ cups shredded sharp cheddar cheese
1 ½ cups shredded Havarti cheese
¼ cup shredded Parmesan cheese
1 4-ounce can green chiles, drained
1 teaspoon chili powder
1 teaspoon cumin
¼ teaspoon salt
¼ teaspoon pepper
1 green onion, finely sliced

Instructions

Cook the pasta al dente which means “firm to the bite”.
Slice the kielbasa into half rounds and add it to a skillet with a little olive oil.
Cook the sausage over medium-high heat until nicely browned.
Remove the sausage from the pan and set it on paper towels to absorb the extra grease.
Using the same pan, pour off any excess grease and add the butter.
Turn the heat down to medium, add the flour, and whisk to combine.
When the flour and butter mixture is smooth, slowly pour in the milk and whisk constantly.
Turn the heat down to medium-low and cook until thickened, whisking frequently.
Remove the pan from the heat and slowly stir in the cheese a little at a time.
When all the cheese has been added and the sauce is smooth, stir in the sausage, green chilies, and seasonings.
Stir in the pasta and green onions just before serving.