Toss sliced kielbasa rounds with raw dry elbow macaroni, plus 3 ingredients, into a deep glass dish for a hearty feast that’s the first thing I suggest

This oven-baked 5-ingredient kielbasa mac and cheese is the kind of cozy, no-fuss dinner I lean on when the day has been long and everyone’s hungry. You literally toss sliced kielbasa rounds with raw, dry elbow macaroni and just three more simple ingredients right in a deep glass baking dish, then let the oven do the rest. It has that hearty Midwestern, potluck feel—cheesy, smoky, and filling—without dirtying a sink full of pots. It’s the first thing I suggest to friends who want something comforting but easy enough to throw together while helping with homework or packing lunches.

Serve this kielbasa mac and cheese straight from the oven with a simple green salad or steamed broccoli to balance the richness. Buttered peas or green beans are another kid-friendly side that works well. A slice of crusty bread or garlic toast is great for scooping up the extra cheesy sauce. For adults, a crisp apple cider or a light beer pairs nicely with the smoky kielbasa, while milk or lemonade keeps it family-friendly for the kids.

Servings: 6

12 ounces smoked kielbasa, sliced into 1/4-inch rounds

Preheat your oven to 375°F (190°C). Lightly grease a deep 9x13-inch glass baking dish or a similar deep glass casserole dish so the pasta doesn’t stick.

Add the raw dry elbow macaroni to the deep glass dish, spreading it out in an even layer. Scatter the sliced kielbasa rounds over the macaroni so they’re fairly evenly mixed. This is the part where you can use your hands to gently toss the kielbasa and pasta together right in the dish, just like in the photo you might imagine: close-up, high angle, hands mixing everything in that deep glass dish.

Pour the whole milk evenly over the macaroni and kielbasa. Sprinkle in the kosher salt and gently toss again with clean hands or a large spoon to make sure the milk reaches all the pasta and everything is coated.

Sprinkle 2 cups of the shredded sharp cheddar cheese over the top and gently fold it into the macaroni and kielbasa mixture so the cheese is mixed throughout. Smooth the top a bit with your spoon or hands so it bakes evenly.

Top the dish with the remaining 1 cup of shredded cheddar cheese, spreading it in an even layer for a nice cheesy crust.

Cover the glass dish tightly with aluminum foil. Bake on the center rack for 35 minutes, until the pasta has started to soften and the mixture is hot and bubbly around the edges.

Carefully remove the foil (watch for steam). Give the pasta a gentle stir to loosen any pieces that may be sticking and to help the sauce come together. If it looks a little dry, you can splash in 1/4 cup more milk, but it should usually be creamy as-is.

Return the dish to the oven, uncovered, and bake for another 15–20 minutes, or until the pasta is tender, the cheese on top is melted and lightly golden, and the sauce looks thick and creamy.

Let the kielbasa mac and cheese rest for about 5–10 minutes before serving. This helps the sauce thicken slightly so it’s easier to scoop and not too runny. Taste and add a pinch more salt if needed before bringing it to the table.

For picky eaters, you can use mild cheddar or a blend of cheddar and mozzarella to keep the flavor softer and extra melty. If your family likes a bit of a kick, stir in 1/2 teaspoon of smoked paprika or a pinch of red pepper flakes with the salt before baking. To sneak in some veggies, add 1–2 cups of small broccoli florets or frozen peas right in with the raw macaroni and kielbasa before adding the milk and cheese; they’ll cook along with everything else. If you prefer a lighter version, you can use 2% milk instead of whole, though the sauce will be a little less rich. For a crispier top, after the pasta is tender, broil the dish for 2–3 minutes at the end of baking until the cheese is browned in spots—just watch it closely. Leftovers reheat well with a splash of milk stirred in before microwaving to bring back the creaminess. And if you need to stretch the meal for a crowd, serve smaller scoops alongside a big salad and some bread; this dish is filling, so a little goes a long way.