Kielbasa And Kale Mac And Cheese Recipes

KIELBASA AND KALE MAC AND CHEESE

Steps:

• Bring a large pot of water to a boil. Salt the water and add the macaroni. Cook, stirring occasionally, until al dente, about 9 minutes. Drain.
• Meanwhile, heat 1 tablespoon oil in a large heavy pot over medium-high heat until very hot, about 1 minute. Add the kale and 1/4 cup water, cover and let cook until wilted and just tender, about 2 minutes. Uncover, toss the kale, and continue cooking until all of the water has evaporated, 4 to 5 minutes. Transfer the kale to a medium bowl and set aside.
• Heat the remaining 1 tablespoon oil in same pot over medium-high heat. Add the onion and garlic and cook until the onion is tender and begins to brown, 4 to 5 minutes. Add the kielbasa and cook, tossing occasionally, until lightly browned, 2 to 3 minutes. Add the flour, stir to coat and cook for 1 minute. Stir in the milk and kale and bring to a boil; add the cheese a few handfuls at a time and stir to combine. Reduce the heat to low and cook, stirring frequently, until the cheese has completely melted, about 2 minutes.
• Stir the macaroni into the cheese mixture until evenly coated; remove from the heat. The sauce will look very loose but will thicken off the heat.

CHEESE'S BAKED MACARONI AND CHEESE

Steps:

• Cook and stir the cut-up kielbasa in a large skillet over medium heat for 6 to 8 minutes, until heated through and beginning to brown. Remove the sausage from the skillet, and set aside.
• Fill a pan with lightly salted water, bring to a boil over medium-high heat, 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.
• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the butter in the skillet over medium-low heat, and cook and stir the chopped onion for about 5 minutes, until translucent. 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, and remove from the heat. 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. 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.
• Pour the macaroni into the cheese sauce, and stir to combine. Stir in the cooked kielbasa, salt, and pepper.
• Spoon the macaroni mixture into the prepared baking dish, and sprinkle the bread crumbs over the top. Bake for about 20 minutes in the preheated oven, until the crumbs are brown and the casserole is bubbling. Let stand for 15 minutes after baking, to set before serving.

POTATO, KALE, AND KIELBASA CASSEROLE FOR TWO

Steps:

• Arrange a rack in the middle of the oven and preheat to 450 degrees F.
• In a dutch oven, combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender.
• Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. (or mash until smooth with no chunks).
• Add the butter, 1/4 cup of broth, the vinegar, and salt and pepper, to taste, and combine the mixture well.
• Bring the reserved cooking liquid to a boil. Coursely chop the kale leaves, add to water, and boil it for 10 minutes, or until it is crisp-tender.
• Drain the kale in the colander, refresh it under cold water, and press out the excess water.
• Stir the kale and 1/2 cup of the Swiss into the potato mixture and spread the mixture in a buttered casserole dish.
• In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon.
• In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden. Stir them into the kielbasa.
• Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Swiss, and pour the remaining 1/4 cup broth on top.
• NOTE: The casserole may be prepared up to this point 1 day in advance and kept covered and chilled.
• Bake the casserole until heated through, about 20 minutes.

KIELBASA KALE STEW

Steps:

• Place the potatoes into a large stockpot, over medium high heat. Add butter and water, and bring to a boil. Cook potatoes until tender, about 20 minutes. Reserve the cooking liquid and mash potatoes in the pan until smooth. Return the potato water to the pot and stir in salt and pepper. Simmer for 20 minutes.
• Stir in the fresh kale and sausage and simmer for another 30 minutes. Serve hot.

POTATO, KALE, AND KIELBASA CASSEROLE

Steps:

• In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the MÜnster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish.
• In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining MÜnster, and pour the remaining 1/4 cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of a preheated 400°F. oven for 20 minutes, or until it is heated through.

SKILLET KIELBASA MACARONI AND CHEESE(COOK'S COUNTRY)

Steps:

• 1. Brown sausage in 12" non-stick skillet over medium-high heat, 6-8 minutes Transfer to paper towel lined plate.
• 2. Add bread crumbs and 1/4 teaspoon each of salt & pepper to skillet and cook until golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.
• 3. Bring water, 1-1/4 cups evaporated milk, and 1/2 teaspoon salt to simmer over medium-high heat. Add pasta and cook, stirring often, until al dente, 8-10 minutes.
• 4. Whisk remaining evaporated milk, hot saucer and cornstarch together in a bowl, then stir into pasta. Bring to simmer and good until begins to thicken, about 1 minute.
• 5. Remove from heat and add cheeses and sausage. Sprinkle with bread crumbs & enjoy!

THREE-CHEESE KIELBASA BAKE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage in oil over medium heat; drain. Add the onions, zucchini, carrots and garlic; cook and stir until crisp-tender, 5-6 minutes. , Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain macaroni., In a small bowl, combine egg and ricotta cheese. In each of 2 greased 13x9-in. baking dishes, layer a fourth of each of the following: macaroni, meat sauce, ricotta mixture, cheddar and mozzarella. Repeat layers. Top with green onions. , Cool 1 casserole; cover and freeze it for up to 2 months. Cover and bake the remaining casserole at 350° for 15 minutes. Uncover; bake until cheese is melted, 15 minutes longer. , Freeze option: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° until heated through, 35-40 minutes.