Cheesy macaroni casserole made with kielbasa sausage and lots of fresh veggies all smothered in a from-scratch cheese sauce. This casserole comes together on the stove and then is topped with panko bread crumbs and baked in the oven to perfection.
This recipe is different than the ever-popular crockpot mac and cheese with Velveeta because this recipe has a homemade cheese sauce and includes kielbasa sausage and fresh veggies.
The first step is prepping all your ingredients and cooking your elbow macaroni noodles to al dente.
- Boil salted water and cook 2 cups of uncooked macaroni until al dente (5-6 minutes).
- Chop raw broccoli, green onion, and red pepper. Sauté them all in butter for about 5 minutes on medium heat.
- Next, chop up high-quality kielbasa.
- Add the chopped kielbasa to your pan of veggies and sauté for another 5 minutes or until little crispy edges start to form on the meat and the broccoli appears roasted. Set the pan aside.
Homemade Macaroni Casserole Cheese Sauce
Meanwhile, let’s work on our homemade sauce. This cheesy sauce is what makes this recipe creamy and delicious.
- In a microwave-safe bowl, combine the sharp cheddar cheese, sour cream, cream cheese, whole milk, salt, pepper, and ground mustard. Microwave on high for one-minute increments until the sauce is melted and creamy. (It takes about 5 minutes total.)
- Add your cooked macaroni to the pan of veggies and kielbasa. Pour the sauce liberally over all of it…that sauce…(drool)
- Stir it all together until every noodle, veggie, and piece of kielbasa is thoroughly covered. Add to a medium baking dish.
- Top with panko breadcrumbs and bake uncovered at 350˚ F for 20 minutes or until hot and bubbly.
Make Ahead: Follow directions and before baking, cover and store in the refrigerator. When ready to bake, remove the cover and give it about 10 extra minutes of bake time or until the internal temperature reaches 160˚ F.
Freezer Ready: Yes, you can freeze this recipe. Make as directed but do not bake. Cover and freeze for up to 3 months. When ready, let thaw in the refrigerator for 12 hours (or overnight). Bake as directed, adding 10 additional minutes of bake time. Keep in mind cheesy sauces like this are not as creamy after being frozen. However, the flavor will still be amazing.
Kielbasa Sausage: The sausage typically comes in 12 oz. sizes so if you are doubling this recipe, you’ll use the entire link. I love kielbasa over the campfire and I love kielbasa with cheesy noodles. They were made for each other.
In my opinion, if you’re not going for the classic macaroni and cheese this recipe is my go-to. This casserole still brings creamy and cheesy comfort like the old homemade recipe, but with the added benefit of protein and vegetables. Perfect for those long, chilly evenings. Enjoy!
More Macaroni Noodle Recipes
Macaroni Casserole with Kielbasa Sausage
- 1 1/2 cups broccoli florets fresh
- 1/2 cup green onion
- 1/4 cup red bell pepper
- 4 Tablespoons butter
- 6 oz. kielbasa sausage
- 2 cups elbow macaroni noodles uncooked
- 8 oz. sharp cheddar cheese shredded
- 1 cup whole milk
- 1/2 cup sour cream
- 1/4 cup cream cheese
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Meanwhile, boil well-salted water and cook 2 cups of macaroni until al dente (5-6 minutes) Drain.
- Chop raw broccoli, green onion, and red bell pepper. Sauté them all in the butter for about 5 minutes on medium heat.
- Chop 6 oz. of high-quality kielbasa and add to the pan of vegetables. Sauté for another 5 minutes or until crispy edges start to form on the meat and the broccoli appears roasted. Set the pan aside.
- Next, in a microwave-safe bowl, combine the sharp cheddar cheese, whole milk, sour cream, cream cheese, salt, pepper, and ground mustard. Microwave on high for one-minute increments until the sauce is melted and creamy (about 5 minutes)
- Add your cooked macaroni to the pan of veggies and kielbasa. Pour over the sauce and mix well. Add to a medium baking dish that has been sprayed with cooking spray.
- Top with ½ cup panko breadcrumbs and bake uncovered at 350 degrees for 20 minutes.
This recipe was originally published in 2018. It has been updated to share better pictures and instructions.