Skillet Mac and Cheese & Kielbasa

Ingredients

• 1 teaspoon cornstarch 
• 3 cups elbow macaroni uncooked
• 12 ounce evaporated milk canned
• 1 cup monterrey jack cheese shredded
• 2 teaspoons pepper sauce hot
• 13.5 ounce johnsonville polish kielbasa sausage cut into 1/4-inch slices
• 2 cups sharp cheddar cheese shredded
• 4 cups water 

Equipment

• bowl
• frying pan
• whisk

Directions

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. Gradually add to pasta; cook and stir until slightly thickened, about 2 minutes.
6. Remove from heat; add cheese and sausage. Stir until blended and cheese melts.
7. Sprinkle with crumbs if desired.
8. Serve.