The Ultimate Stovetop Kielbasa Mac and Cheese with Creamy Beer Cheese Sauce

Nothing says hearty comfort food quite like a homemade macaroni and cheese. But when you infuse it with a rich, creamy beer cheese sauce, savory smoked kielbasa, and a delightful tang of sauerkraut, you transcend ordinary comfort into something truly spectacular. This stovetop Kielbasa Mac and Cheese recipe is a celebration of robust flavors, perfect for a cozy weeknight dinner or a special gathering. It’s incredibly easy to make, delivering a satisfying meal in under 30 minutes, proving that gourmet comfort doesn’t have to mean hours in the kitchen.

Macaroni and cheese holds a special place in my heart. It’s the ultimate canvas for culinary creativity—simple, versatile, and endlessly adaptable. Whenever I’m at a loss for dinner ideas, a batch of mac and cheese is usually my go-to, assuming my cheese drawer is well-stocked, of course!

Why Stovetop Mac and Cheese is Superior

You might wonder why I insist on making my mac and cheese on the stovetop rather than baking it. While many adore the crispy, browned top that baked pasta dishes offer, I prioritize immediate gratification and an irresistibly creamy texture above all else. Baking often means waiting an additional 30 minutes for the dish to firm up and develop that crust, during which time the luscious sauce can become less fluid. My impatience, especially when hunger strikes, dictates a quicker path to deliciousness. Stovetop preparation ensures every noodle is enveloped in a consistently velvety sauce, making each bite a pure, unadulterated comfort experience without the wait.

A Nod to Pittsburgh’s Culinary Heart

The inspiration for this particular rendition of mac and cheese has a distinct regional flavor. When I described my Kielbasa Mac and Cheese creation to a friend, she immediately remarked how “very Pittsburgh” it sounded. She even suggested topping it with a pierogie, much like my popular pierogy nachos. And she’s absolutely right! Pittsburgh boasts a rich culinary heritage, heavily influenced by its vibrant Polish community. Staples like pierogies, haluski, and kielbasa are deeply woven into the city’s food fabric. We even have a neighborhood aptly named Polish Hill!

Beyond the Polish influences, Pittsburghers also have a profound appreciation for beer. While many cities worldwide celebrate their brews, there’s a unique enthusiasm for it here. Marrying these two loves—hearty Polish fare and local brews—felt incredibly natural. This dish truly captures the spirit of a Pittsburgh Oktoberfest, offering a warm, satisfying meal that can be enjoyed any day of the year, regardless of the season.

Essential Ingredients for Your Kielbasa Mac and Cheese

Crafting this flavorful mac and cheese requires a thoughtful selection of ingredients. Here’s a breakdown of what you’ll need and why each component is crucial to achieving that perfect balance of taste and texture:

• Elbow Macaroni: While elbow macaroni is the quintessential choice for its ability to cradle creamy sauce in its curves, feel free to experiment with other pasta shapes. Cavatappi, medium shells, or even rotini can work wonderfully, offering different textures and visual appeals. Just ensure it’s cooked al dente for the best bite.
• Salt: This isn’t just for flavor; it’s a foundational ingredient. Ample salt in the pasta water ensures your noodles are seasoned from within, preventing a bland base. A pinch of salt throughout the sauce-making process enhances and balances all the other robust flavors.
• Unsalted Butter: The cornerstone of any good cheese sauce. Butter provides the essential fat for creating a rich roux, which is vital for thickening the sauce to a luxurious consistency. Unsalted butter gives you more control over the overall sodium content.
• Fully-Cooked Kielbasa: The star of the show! Kielbasa, a smoked sausage, is already packed with flavor and typically pre-cooked, simplifying your prep. Slicing and sautéing it adds a beautiful crispiness and deepens its savory notes, which perfectly complement the creamy cheese.
• Onion and Garlic: These aromatics are indispensable for building a complex flavor base. Diced onion and minced garlic are gently sautéed to release their fragrant oils, infusing the entire dish with warmth and depth. Fresh is always best for maximum impact.
• All-Purpose Flour: This forms the roux when combined with butter, acting as the primary thickening agent for our incredibly smooth and creamy sauce. It’s crucial to cook the flour briefly with the butter to eliminate any raw flour taste.
• Whole Milk: For unparalleled creaminess, whole milk is highly recommended. Its higher fat content contributes to a richer, more indulgent sauce. If you desire an even more decadent experience, half-and-half or heavy cream can be substituted for an extra luxurious texture. Ensure it’s at room temperature to prevent the sauce from seizing.
• Pale Ale Beer: The secret ingredient for a truly exceptional beer cheese sauce. A pale ale offers a balanced hop bitterness and malt sweetness that complements the cheese and sausage without overpowering the dish. Most light or amber beers will work, but avoid overly bitter IPAs or heavy stouts unless you specifically want those flavor profiles. Choose a beer you enjoy drinking—its flavor will shine through!
• Shredded Cheddar Cheese: A classic for a reason! Sharp or medium cheddar provides that familiar, comforting cheese flavor. For the smoothest sauce, opt for a block of cheddar and shred it yourself; pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy. Consider adding smoked gouda for an extra layer of savory depth, or a blend of your favorite melting cheeses.
• Sauerkraut: This fermented cabbage is a game-changer in this dish, offering a wonderful sour and tangy counterpoint to the rich sausage and creamy sauce. It’s a polarizing ingredient, but if you love its piquant flavor, you’ll find it pairs exquisitely with kielbasa. If sauerkraut isn’t to your taste, you can certainly omit it without sacrificing the overall deliciousness of the mac and cheese. Just be sure to drain it well before adding.

Can you substitute the beer in your beer mac and cheese?

Absolutely! While beer adds a unique depth and tang, you can easily make a non-alcoholic version of this kielbasa mac and cheese. Simply substitute the 1/2 cup of pale ale with an equal amount of chicken broth for a savory alternative, or use additional milk to maintain maximum creaminess. The dish will still be incredibly flavorful and satisfying!

How To Master Your Stovetop Kielbasa Mac and Cheese

Creating this delicious beer macaroni and cheese is straightforward. Follow these steps for a perfectly creamy and flavorful dish:

1. Prepare the Pasta: Begin by bringing a large pot of generously salted water to a rolling boil. Adding plenty of salt at this stage seasons the pasta from the inside out. Add your elbow macaroni and cook according to package directions until it’s perfectly al dente—tender but with a slight bite. This usually takes about 9-11 minutes. Drain the pasta thoroughly in a colander and set it aside.
2. Sauté Kielbasa and Aromatics: While your pasta is cooking, melt two tablespoons of unsalted butter in a large, sturdy skillet over medium heat. Add the diced onion along with a generous pinch of salt. Sauté the onion until it softens and becomes translucent, which typically takes about 5 minutes, stirring occasionally.
3. Brown the Kielbasa and Garlic: Push the softened onions to one side of the skillet. Arrange the sliced kielbasa in a single layer in the empty space. Cook for about 1-2 minutes until the first side is nicely browned and slightly crispy, then flip and cook the other side until similarly golden. Add the minced garlic to the skillet and cook for just 1 minute more until fragrant, being careful not to burn it.
4. Form the Roux and Add Liquids: Stir the flour into the skillet, coating the onions, kielbasa, and garlic. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. Gradually, and while continuously whisking, pour in the room temperature whole milk and pale ale beer. Add 1/4 teaspoon of salt. Bring the mixture to a gentle boil, then reduce the heat to a simmer and cook for 2-3 minutes, whisking frequently, until the sauce begins to thicken. Remember, it will continue to thicken as it cools, so a slightly thinner consistency at this stage is ideal.
5. Melt the Cheese and Combine: Crucially, remove the skillet from the heat before adding the cheese. Stir in the shredded cheddar cheese and drained sauerkraut until the cheese is completely melted and the sauce is smooth and creamy. Taste the sauce and adjust the salt if necessary. If the sauce appears too thick, you can whisk in a tablespoon or two of warm milk to reach your desired consistency.
6. Finish and Serve: Once your pasta is drained and the sauce is perfect, add the cooked macaroni directly into the skillet with the cheese sauce. Gently mix everything together until every noodle is generously coated. Serve immediately, garnished with sliced green onions for a fresh, vibrant touch.

The sauce will naturally thicken as it cools. If you find your leftovers become too thick upon reheating, simply thin them out with a splash of milk until creamy again. Store any leftover Kielbasa Mac and Cheese in an airtight container in the refrigerator for up to 4 days.

Why is my kielbasa mac and cheese grainy?

A grainy texture in your cheese sauce is a common issue, usually resulting from melting cheese over too high heat. When cheese is subjected to excessive heat, the fats and proteins separate, leading to a lumpy or grainy consistency. To prevent this, always remove your skillet from the heat *before* stirring in the cheese. Allow the residual heat of the sauce to gently melt the cheese, stirring patiently until smooth. Do not rush this step. If your sauce does unfortunately separate, you can try to salvage it by whisking in a small amount of warm milk (not cold, as this can shock the sauce further) to help re-emulsify the ingredients and smooth it back out.

More Irresistible Mac and Cheese Creations

If you’ve fallen in love with the rich flavors of this beer mac and cheese, you’ll be thrilled to explore more of my creative macaroni recipes. Each offers a unique twist on this classic comfort food, ensuring there’s a perfect mac and cheese for every palate and occasion:

• Pulled Pork Mac and Cheese
• Buffalo Chicken Mac and Cheese
• Pesto Mac and Cheese
• French Onion Mac and Cheese
• Pumpkin Mac and Cheese

Kielbasa Mac and Cheese

Yield:
4 servings

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Nothing says hearty comfort food more than this stove top Kielbasa Mac and Cheese with a creamy beer cheese sauce, smoked sausage, and tangy sauerkraut!

Ingredients

• 1/2 pound (8 ounces) uncooked elbow macaroni
• Salt (preferably kosher salt)
• 2 tablespoons unsalted butter
• 1 cup sliced fully-cooked kielbasa
• 1/4 cup diced yellow or white onion
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 3/4 cup whole milk, room temperature
• 1/2 cup pale ale beer, room temperature (can substitute chicken broth or more milk for non-alcoholic recipe)
• 1 cup shredded cheddar cheese, room temperature
• 1/2 cup sauerkraut, drained
• Sliced green onion, for garnish

Instructions

1. Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add the macaroni. Cook as directed on the package until al dente, about 9-11 minutes. Drain into colander.
2. While the pasta is cooking, make the sauce. In a large skillet over medium heat, melt the butter. Add the onion and a big pinch of salt. Cook until softened, about 5 minutes.
3. Push the onion to the side and add the kielbasa in a single layer. Cook until browned, about 1-2 minutes then flip and cook until second side is browned. Add the garlic and cook 1 more minute.
4. Stir in the flour to coat and cook 1 minute. Slowly whisk in the milk and beer then add 1/4 teaspoon salt. Bring to a boil and cook until it starts to thicken, about 2-3 minutes.

   It’ll thicken as it cooks more and cools, so leave it a bit thinner than you would want.

5. Remove from the heat and stir in the cheese and sauerkraut until melted. Taste and adjust for salt if necessary. If the sauce is too thick, add more milk to thin it out.
6. Once the pasta is done, mix with the sauce. Garnish with green onion.

Notes

• Enjoyed this recipe? Check out my Buffalo Chicken Macaroni and Cheese, Pulled Pork Mac and Cheese, and Alfredo Mac and Cheese.

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First published December 10, 2015