If you enjoy a one-pot meal, then you should not miss this creamy and cheesy kielbasa and pasta. This is made with pantry ingredients and ready in minutes! The perfect combination of spice and cheese is to die for! Easily whip up a big batch if planning to serve a huge crowd. Don’t worry about any leftovers (I doubt if there will be any) because they are great the next day. Just reheat in the microwave and serve. This one-pot meal is super good, it’ll be hit always!
INGREDIENTS
1 tbsp olive oil
1 lb Kielbasa, sliced into thin circles
1 tsp finely minced garlic
1 c. diced onions
10 ounces can Rotel Mild diced tomatoes and green chilis
1 ½ c. chicken broth
1 c. half and a half or cream
8 ounces elbow macaroni
2 c. shredded Monterey Jack cheese
½ tsp salt
½ tsp pepper
HOW TO MAKE CREAMY AND CHEESY KIELBASA AND PASTA ONE-POT MEAL
Step 1: In a dutch oven, heat 1 tbsp olive oil over medium heat. Add the sliced Kielbasa and diced onions to the hot oil and cook for about 10 to 15 minutes until the kielbasa is almost browned. Stir in the minced garlic and continue to cook for another 30 seconds.
Step 2: To the dutch oven, add the can of Rotel, half-and-half, chicken broth, salt, pepper, and macaroni. Mix well and bring everything to a boil. Put the lid on, decrease the heat, and simmer for about 15 minutes.
Step 3: Turn off the heat, uncover the pot, and stir well. Whisk in 3/4 cup shredded Monterey jack cheese until well blended.
Step 4: On top, evenly add the rest of the 1 ¼ cup of shredded cheese.
Step 5: Pop the dish in the oven and broil for a couple of minutes to melt the cheese.
Ingredients
- 1 tbsp olive oil
- 1 lb Kielbasa, sliced into thin circles
- 1 tsp finely minced garlic
- 1 c. diced onions
- 10 ounces can Rotel Mild diced tomatoes and green chilis
- 1 ½ c. chicken broth
- 1 c. half and a half or cream
- 8 ounces elbow macaroni
- 2 c. shredded Monterey Jack cheese
- ½ tsp salt
- ½ tsp pepper
Instructions
Step 1: In a dutch oven, heat 1 tbsp olive oil over medium heat. Add the sliced Kielbasa and diced onions to the hot oil and cook for about 10 to 15 minutes until the kielbasa is almost browned. Stir in the minced garlic and continue to cook for another 30 seconds.
Step 2: To the dutch oven, add the can of Rotel, half-and-half, chicken broth, salt, pepper, and macaroni. Mix well and bring everything to a boil. Put the lid on, decrease the heat, and simmer for about 15 minutes.
Step 3: Turn off the heat, uncover the pot, and stir well. Whisk in 3/4 cup shredded Monterey jack cheese until well blended.
Step 4: On top, evenly add the rest of the 1 ¼ cup of shredded cheese.
Step 5: Pop the dish in the oven and broil for a couple of minutes to melt the cheese.
