Alpine Mac 'n Cheese

Nothing says comfort like macaroni and 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-thick 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 cups whole milk, warmed
  • 1 cup shredded smoked Gouda
  • 1 cup shredded Appenzeller, Gruyere, or Emmental cheese
  • 3 Tbsp. Dijon mustard
  • 1 Tbsp. Worcestershire sauce

Preheat oven to 400 degrees.  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 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 on 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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