Johnsonville Skillet Mac & Cheese & Kielbasa

• 1 (13 1/2 ounce) package Johnsonville Polish Kielbasa Premium Cooking Sausage, cut into 1/4 -inch slices
• 4 cups water
• 3 cups uncooked elbow macaroni
• 1 teaspoon cornstarch
• 1 (12 ounce) can evaporated milk
• 2 teaspoons hot pepper sauce
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded monterey jack cheese
• toasted breadcrumb (optional)

1. In a 12-inch nonstick skillet, brown sausage over medium-high heat for 3-5 minutes.
2. Transfer to a plate and keep warm.
3. In the same skillet, bring water to a boil.
4. Add pasta, reduce heat, stir often until pasta is al dente, about 8-10 minutes. (Do not drain).
5. In a small bowl, whisk cornstarch, milk and hot pepper sauce.
6. Gradually add to pasta; cook and stir until slightly thickened, about 2 minutes.
7. Remove from heat; add cheeses and sausage.
8. Stir until blended and cheese melts.
9. Sprinkle with crumbs if desired.
10. Serve.

sausage, water, elbow macaroni, cornstarch, milk, hot pepper, cheddar cheese, shredded monterey jack cheese

Taken from www.food.com/recipe/johnsonville-skillet-mac-cheese-kielbasa-512089 (may not work)