For the topping, combine:

1/2 c. fresh, seeded rye bread

2 T. minced parsley

2 T. unsalted butter, melted

salt and pepper

For the Casserole, cook:

8 oz. dry cavatappi or elbow macaroni

Brown:

8 oz. kielbasa, cliced into 1/4 in. rounds

1 T. Olive oil

Melt:

2 T. unsalted butter

2 T. minced shallots

1 T. caraway seeds

Whisk:

2 T. flour

2 1/2 c. whole milk, warmed

1 c. gouda

1 c. gruyere

Stir in:

3 T. dijon

1 T. worcheshire sauce

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

For topping combine ingredients.

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.

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.