Kielbasa-Mustard Macaroni & Cheese
Give your mac and cheese a new taste by adding kielbasa and mustard. The cheddar and mozzarella cheeses make this mac and cheese taste ultimately delicious and cheesy with plenty of cheesy sauce to go around.
Yield
4 servingsPrep
20 minCook
30 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Topping | |||
| 3 | slices |
bread
sandwich bread, torn into pieces |
|
| 1 ½ | tablespoons |
butter, unsalted
cut into pieces |
|
| Mac and cheese | |||
| 8 | ounces |
pasta, elbow macaroni
|
|
| 1 ½ | teaspoons |
salt
plus 1/4 teaspoon |
|
| 2 ½ | tablespoons |
butter, unsalted
|
|
| 1 | small |
yellow onion
chopped |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
whole-grain mustard
|
*
|
| 4 | ounces |
sausage
kielbasa , cut into 1/2-inch cubes |
|
| 2 ½ | cups |
milk
|
|
| 4 | ounces |
mozzarella cheese
1 cup |
|
| 4 | ounces |
cheddar cheese
1 cup |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Topping: | |||
| 3 | slices |
bread
sandwich bread, torn into pieces |
|
| 23 | ml |
butter, unsalted
cut into pieces |
|
| Mac and cheese: | |||
| 231.2 | ml/g |
pasta, elbow macaroni
|
|
| 7.5 | ml |
salt
plus 1/4 teaspoon |
|
| 38 | ml |
butter, unsalted
|
|
| 1 | small |
yellow onion
chopped |
|
| 45 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
whole-grain mustard
|
*
|
| 115.6 | ml/g |
sausage
kielbasa , cut into 1/2-inch cubes |
|
| 591 | ml |
milk
|
|
| 115.6 | ml/g |
mozzarella cheese
1 cup |
|
| 115.6 | ml/g |
cheddar cheese
1 cup |
|
Directions
To make the topping:
Add the bread and butter into a food processor, process until coarse crumbs form. Set aside.
To make the mac and cheese:
Bring a large pot of water to a boil. Add the pasta and 1½ teaspoons of salt, cook until the macaroni becomes tender. Drain well in the colander and set aside.
In the same pot, heat the butter over medium-high heat until butter is foaming.
Add the onion, stirring often, and cook until the onions start to brown, 5 to 7 minutes.
Whisk in the flour, and cook until the color of the mixture is very dark and smells very fragrant.
Slowly whisk in the milk, then bring the mixture to a full boil to thick up, whisking constantly to ensure a smooth sauce.
Place the oven rack to lower-middle position and preheat the broiler.
Reduce the heat to medium or medium-low and maintain a gentle simmer, whisking often, until the sauce has thickened like heavy cream, 4 to 6 minutes.
Remove the pot from the heat, add the sausages, whole grain mustard, cheeses and up to ½ teaspoon of salt or to taste (we omit the salt), whisking constantly until the cheeses are completely melted.
Return the macaroni to the pot with the sauce, and simmer for another 5 to 8 minutes until heated through or desired thickness is reached.
Spoon the mixture to a broiler-safe 8 by 8-inch or similar capacity casserole dish. Sprinkle the topping mixture evenly on top.
Broil until the breadcrumbs become deeply golden and brown, about 4 minutes.
Rotate the baking dish halfway through to ensure the topping is evenly browned.
Remove from the oven, and let cool for a few minutes. Serve warm.
