1 (16 ounce) package fully cooked kielbasa sausage, cut into 1/2-inch pieces
1 (8 ounce) package elbow macaroni
⅓ cup butter
1 small onion, chopped
3 tablespoons all-purpose flour
2 cups milk
1 (10 ounce) package sharp Cheddar cheese, cubed
salt and ground black pepper to taste
1 cup dry bread crumbs, or more as needed
In a large skillet over medium heat, cook and stir the chopped kielbasa for 6 to 8 minutes, or until heated through and starting to brown. Sausage should be taken out of the skillet and put aside.
Lightly salt the water in a pan, add the macaroni, and bring the water back to a boil over medium-high heat. Cook for about 8 minutes, stirring periodically, or until the pasta is tender but not mushy. Good drainage
Set the oven to 350 degrees Fahrenheit (175 degrees C). A 9x13-inch baking pan should be greased.
In a pan over medium-low heat, melt the butter. Cook and toss the chopped onion until translucent, about 5 minutes. To prevent lumps, whisk in the flour while constantly stirring. To make a roux, cook and mix the butter, onion, and flour for 2 to 3 minutes, then turn off the heat. Once all the milk has been mixed, return the pan to low heat and continue whisking in the milk while continuously swirling. To finish cooking the flour, bring the sauce to a simmer and cook it over low heat for about 2 minutes, stirring frequently. Until all the cheese has been mixed and the sauce is hot and smooth, whisk in the Cheddar cheese, a few cubes at a time.
Mix the macaroni and cheese sauce together after adding the pasta. Add salt, pepper, and the cooked kielbasa.
Place the macaroni mixture in the baking dish that has been prepared and top with bread crumbs. Bake for about 20 minutes, or until the casserole is bubbling and the crumbs are browned. After baking, allow it cool for 15 minutes before serving.
1 hrs 20 mins