Ingredients
1 lb elbow macaroni or other short pasta
2 tbsp olive oil
1 package kielbasa
1 medium onion
1 green bell pepper
kosher salt and pepper
1 clove garlic
1 tbsp all-purpose flour
1 ½ cups whole milk
4 oz low-fat cream cheese
2 tsp Cajun seasoning
8 oz extra-sharp Cheddar
8 oz Gruyère
Directions
Step 1
Heat oven to 425 degrees F. Oil a shallow 3-quart baking dish or six 2-cup ramekins. Cook pasta according to package directions.
Step 2
Meanwhile, heat one tbsp of the oil in a large skillet over medium-high heat. Brown the kielbasa, about 1 minute per side; set aside. Wipe out the skillet; heat the remaining tbsp oil in the same skillet over medium-low heat. Add the onion, bell pepper, ¾ tsp salt, and ¼ tsp pepper and cook, covered, stirring occasionally, until very tenderm 8 to 10 minutes. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1 minute.
Step 3
Whisk in the milk and bring to a simmer. Whisk in the cream cheese and Cajun seasoning until well blended. Stir in the Cheddar and Gruyère and simmer, stirring occasionally, until the cheese is melted and the mixture has slightly thickened, 1 to 2 minutes.
Step 4
Toss the pasta with the cheese sauce, fold in the kielbasa, and transfer to the prepared baking dish. Bake until golden brown, 10 to 12 minutes.