The creamy base of this stove-top mac and cheese is the perfect complement to the smoky flavor of Polish smoked sausage. You’ll have this on the table in about 30 minutes, which makes it perfect for busy weeknights. Tip: For this recipe, freshly shredded cheese is best.

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Make this quick and easy dish in about 30 minutes. (Southern Bite)

Creamy Smoked Sausage Mac and Cheese

Prep time: 5 minutes

Cook time: 25 minutes

Serves:  6

Ingredients

• 1 (13-ounce) package Kiolbassa Polish Smoked Sausage, sliced
• 1 (16-ounce) block sharp cheddar cheese
• 1 (1-pound) box elbow macaroni
• 4 cups milk
• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 1 1/2 teaspoons salt

Instructions

• Lightly brown the sausage in a large skillet over medium heat.
• Remove from the pan and drain on paper towels.
• Set aside.
• Grate the cheese on a box grater.
• Set aside.
• Cook the pasta according to the package instuctions and drain.
• Set aside.
• Pour the milk into a microwavable container and heat until warm — about 2 1/2 minutes.
• In a large stock pot or dutch oven, melt the butter over medium heat.
• Whisk in the flour and cook for 1 minute, stirring constantly.
• Gradually add the warm milk, whisking constantly until it has all been added.
• Cook, stirring very frequently to prevent scorching, until thick — about 5 minutes.
• Reduce the heat to low and gradually add the shredded cheese, stirring constatly until melted.
• Add the salt and mix well.
• Add the pasta and sausage to the pot and mix well.
• Add more salt and pepper to taste.
• Serve immediately.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”