Alpine Mac 'n Cheese with Kielbsa and Dijon Mustard

Ingredients

• Macaroni and cheese

Preparation

1. For the topping, combine:
2. 1/2 c. fresh, seeded rye bread
3. 2 T. minced parsley
4. 2 T. unsalted butter, melted
5. salt and pepper


6. For the Casserole, cook:
7. 8 oz. dry cavatappi or elbow macaroni


8. Brown:
9. 8 oz. kielbasa, cliced into 1/4 in. rounds
10. 1 T. Olive oil


11. Melt:
12. 2 T. unsalted butter
13. 2 T. minced shallots
14. 1 T. caraway seeds


15. Whisk:
16. 2 T. flour
17. 2 1/2 c. whole milk, warmed
18. 1 c. gouda
19. 1 c. gruyere


20. Stir in:
21. 3 T. dijon
22. 1 T. worcheshire sauce


23. Preheat oven to 400 and coat 2 qt. baking dish with cooking spray


24. For topping combine ingredients.


25. Cook pasta, drain and set aside. Brown Kielbasa in oil and transfer to plate. Melt butter in same pot over med-high heat. Add shallots and cararway seeds; cook until seeds are toasted, about 3 min.


26. Whisk in flour, coating shallots; cook 1 min. Whisk in milk and cook, whisking often until thickened slightly about 5-8 min. Reduce heat to low. Add cheeses by the handful, whisking until melted before adding next handful. Stir in dijon and worcestershire, then stir in pasta and kielbasa; transfer to prepared baking dish. Sprinkle bread topping over casserole and bake until sauce is bubbly and crumbs brown (about 20-25 min). Let rest for 5 minutes gefore serving.