Alpine Mac N' Cheese

1 1/2 cup of fresh, rye bread crumbs                      2 tbsp. minced parsley         

2 tbsp. unsalted butter, melted                                8 oz dry cavatappi pasta

8 0z kielbasa                                                                 1 tbsp. olive oil

2 tbsp. unsalted butter                                                2 tbsp. shallots

1 tbsp. caraway seeds                                                  2 tbsp. all-purpose flour

2 1/2 cups of whole milk                                          1 cup shredded appenzeller cheese      

1 cup shredded smoked Gouda                                 3 tbsp. Worcestershire sauce

3 tbsp. Dijon mustard                                            


1. Preheat oven t0 400 degrees. Coat a 2-qt ovenproof baking dish with nonstick spray; set aside.

2. For the topping, combine crumbs, parsley, and melted butter in a bowl. Season mixture with salt and pepper

3. For the casserole, cook pasta in a pot of boiling salted water until al dente; drain and set aside.

4. Brown kielbasa in oil in a large skillet over medium heat, about 5 minutes; transfer to a paper towel lined plate.

5. Melt 2 tbsp. butter in same pot over medium heat. Add shallots and caraway seeds; cook until seeds are toasted, 3 minutes.

6. 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.

7. 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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