Alpine Mac'n Cheese

1 1/2 Cups fresh, seeded rye bread crumbs

2 Tbsp. minced fresh parsley

2 Tbsp. Unsalted butter, melted Salt and

black pepper to taste.

8 oz. dry cavatappi or elbow pasta

8 oz Kielbasa, sliced into 1/4 inch rounds

1 Tbsp. olive oil

2 Tbsp. unsalted butter

2 tbsp. minced shallots

1 tbsp. caraway seeds

2 tbsp. all purpose flour

2 1/2 whole milk, warmed

1 cup shredded smoked Gouda

1 cup shredded smoked Appenzeller

3 tbsp. Dijon mustard

1 tbsp. Worcestershire sauce

Preheat oven to 400. Coat a 2 qt. ovenproof baking dish with nonstick spray; set aside. For the topping, combine crumbs, parsley, and melted butter in a bowl. Season mixture with salt and pepper. For the casserole, cook pasta in a pot of boiling salted water until al dente; drain and set aside. Brown the kielbasa in oil in a large skillet over medium- high heat, about 5 minutes; transfer to a paper towel lined plate. Melt 2 tbsp. butter in same pot over medium heat. Add shallots and caraway seeds; cook until seeds are toasted, 3 minutes. Whisk in flour, coating, shallots; cook 1 minute. whisk in milk and cook, whisking often, until slightly thickened, 5-8 minutes. Reduce heat to low. Add cheeses by the handful, whisking until melted before adding the next handful. Stir in Dijon and Worcestershire, then stir in pasta and kielbasa; transfer to prepared baking dish. Sprinkle topping over casserole and bake until sauce is bubbly and crumbs brown, 20-25 minutes. Let casserole rest about 5 minutes before serving.

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