There is something mighty comforting about a supper that asks so little of you and still brings everybody to the table in a hurry. Around my way, smoked sausage and macaroni have long been pantry-and-icebox staples, the sort of ingredients a sensible cook keeps on hand for busy evenings, chilly Saturdays, or when the grandkids show up hungry and sooner than expected. This kind of crock pot meal carries that old Midwestern practicality I have always loved: simple ingredients, easy preparation, and a hearty, creamy finish that feels like home.
This is rich enough to stand on its own for a cozy supper, but I like to set it out with a dish of buttered green beans, a crisp cucumber salad, or some sliced tomatoes in summertime to cut through the creaminess. Warm dinner rolls or a square of cornbread fit right in too, and if you are feeding a bigger bunch, a bowl of applesauce or a simple fruit salad rounds the table out nicely.
Slow Cooker 5-Ingredient Kielbasa Mac and Cheese
Servings: 8
Ingredients
1 lb dry elbow macaroni
Directions
1. Lightly butter the inside of your slow cooker if you like easier cleanup, then pour in the dry elbow macaroni. Add the sliced kielbasa over the top.
2. Pour the evaporated milk evenly over the macaroni and sausage. Scatter in the shredded cheddar, then add the butter in small pats across the top.
3. Cover and cook on Low for 2 1/2 to 3 1/2 hours, stirring once or twice if your cooker runs hot, until the macaroni is tender and the cheese sauce is creamy. If it looks a little too thick near the end, stir well and let it sit covered for 10 minutes before deciding whether it needs anything more.
4. Stir thoroughly, making sure the butter and cheese are fully melted into the pasta, then serve hot straight from the slow cooker.
Variations & Tips
For a sharper cheese flavor: Use sharp cheddar instead of mild for a fuller, tangier bite that stands up beautifully to the smoky sausage.
For easier stirring: Give everything a good stir once about halfway through cooking if your slow cooker tends to cook hot around the edges. That helps the pasta cook more evenly and keeps the cheese from clumping.
For a heartier supper: Stir in a couple handfuls of steamed broccoli at the end if you want to stretch the meal and add a little color to the bowl.
For leftovers: This keeps well in the refrigerator for up to 3 days. Reheat gently with a splash of milk to loosen the sauce, since macaroni and cheese naturally thickens as it sits.
For best texture: Keep an eye on the last stretch of cooking time. Slow cookers vary plenty, and overcooked elbow macaroni can turn too soft in a hurry, so check as soon as the pasta is tender.
