1 package Polska Kielbasa Sausage, sliced into 1/4" to 1/2" pieces
1 tablespoon butter
4 cups water
3 cups uncooked elbow noodles
1 can evaporated milk
1 teaspoon cornstarch
1/4 teaspoon hot pepper sauce
1/8 teaspoon black pepper
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
parsley for garnish
In a large skillet, melt butter over medium-high heat. Transfer in sliced sausage and heat until lightly brown on both sides. Roughly 3-5 minutes. Transfer to a bowl and reserve for later.
In the same skillet, bring water to a boil. Add pasta, reduce heat, and stir occasionally until pasta is al dente. Do not drain the water that is left in the skillet.
In the meantime, in a small bowl whisk together cornstarch, evaporated milk, hot pepper sauce and black pepper.
Gradually add to pasta and stir until slightly thickened. Remove from heat and stir in the cheeses and sausage. Stir until all the cheese has melted.
Serve and garnish with parsley if desired.