Kielbasa Sausage and Pasta Bake

    Kielbasa Sausage and Pasta Bake

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    1hour5min


    266 people made this

    This is an easy cheese and pasta bake that features kielbasa sausage. I like the flavour of the fried onion in this dish rather than onion that is cooked in the white sauce which is how I previously made it.

    Ingredients
    Serves: 8 

    • 500g fully cooked kielbasa sausage, cut into 2cm pieces
    • 250g macaroni
    • 85g butter
    • 1 small onion, diced
    • 3 tablespoons plain flour
    • 2 cups (500ml) milk
    • 300g sharp Cheddar cheese, cubed
    • 1 pinch salt and ground black pepper, to taste
    • 1 cup dry breadcrumbs, or more as needed

    Directions
    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Cook and stir the pieces of kielbasa in a large frypan over medium heat for 6 to 8 minutes until heated through and beginning to brown. Remove the sausage from the frypan and set aside.
    2. Fill a saucepan with lightly salted water bring to a boil over medium-high heat then stir in the macaroni and return to a boil. Cook stirring occasionally until the pasta has cooked through but is still firm to the bite; about 8 minutes. Drain well.
    3. Preheat an oven to 180 degrees C. Grease a 20x30cm baking dish.
    4. Melt the butter in the frypan over medium-low heat then cook and stir the diced onion for about 5 minutes until translucent.
    5. Whisk in the flour stirring constantly to avoid lumps. Cook and stir the butter, onion and flour for 2 to 3 minutes to make a roux then remove from the heat.
    6. Whisk in the milk a little at a time stirring constantly until all the milk has been incorporated and return to low heat. Bring the sauce to a simmer and cook over low heat for about 2 minutes stirring constantly to finish cooking the flour.
    7. Whisk in the cheddar cheese a few cubes at a time until all the cheese has been incorporated and the sauce is hot and smooth.
    8. Pour the macaroni into the cheese sauce and stir to combine. Stir in the cooked kielbasa, salt and pepper.
    9. Spoon the macaroni mixture into the prepared baking dish and sprinkle the breadcrumbs over the top.
    10. Bake for about 20 minutes in the preheated oven until the crumbs are brown and the casserole is bubbling.
    11. Let stand for 15 minutes after baking to set before serving.
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    Reviews and Ratings
    Global Ratings:
    (314)

    Reviews in English (315)

    by
    111

    I followed this recipe to a T. However I had mixed reviews from everyone at the table. Hubby liked it, my kids were harder to please on this dish...but the one thing they agreed on was they didn't care for the bread crumbs. Maybe use a lot less then a whole cup. And maybe Panko bread crumbs. The bread crumbs could have soaked up too much of the creamyness to this dish. 1/2 cup or less probably would have been fine. And the kids didn't care for the kielbosa in it either...which I found to be strange because they love kielbosa. I thought it had a nice flavor overall, but agreed to much bread crumbs. If the kielbosa would have been left out I feel they would have enjoyed it better. One child, who will eat almost anything, said it tasted funny and doesn't want me to make it again...Hubby wants it again. So this review on rating it has been very difficult. I will say I'll attempt it again, with some different modifications, to see if it suits everyone.  -  30 Mar 2009  (Review from Allrecipes USA and Canada)

    by
    109

    My family loved this. I only used half of onion, added 1 tsp of ground mustard, used 1 cup half/half - 1 cup milk. Used 1/2 cup panko bread crumbs mixed with melted butter for the topping. Adding the Kielbasa makes this very filling, added a salad and that was dinner. Only 3 of us and had enough leftovers for the next night. Will be making again. Thanks  -  08 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    98

    I tend to make this a bit differently from my sister... extra cheese, less onion, and crushed crackers instead of breadcrumbs. But it's a great base recipe!  -  01 Nov 2009  (Review from Allrecipes USA and Canada)

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