Tuesday, February 26, 2013

Mac'n Cheese-Big Business

Mac'n Cheese is a big business. Besides being the ultimate comfort food there is also Internet shopping. The range of items to choose from is quite amazing; ties, shirts, pins, stickers, stationary, buttons, magnets, valentines and the list just goes on and on.  

Here's a Mac'n Cheese option that will appeal to the grown-ups
Baked Mac'n Cheese with Kielbasa
recipe adapted from cuisineathome.com February 2012
Cook's notes: This is hearty comfort food with German inspiration.  There are several options to this casserole; type of cheeses, noodles and sausage
Parts of the recipe can be made day before and refrigerate till ready to use:
Cook the sausage, slice into small pieces
Mix bread crumb topping mixture and place in a zip lock bag  
Ingredients:
Rye Bread Crumb Topping
Mix in a Cuisinart and set aside
  • 1-1/2 cups fresh rye bread crumbs 
  • 2 TB. dried parsley flakes 
  • 2 TB. melted butter

________________________________________

  • 8 oz. Sausage (I used Kielbasa) but there are other types that work just as well
  • 8 oz. dried cavatappi or elbow pasta
  • 2 TB. butter
  • 1/2 cup chopped onion
  • 1 TB. caraway seeds
  • 1/3 cup flour
  • 2-1/2 cups milk
  • 1 cup Gouda cheese shredded
  • 1 cup Appenzeller, Gruyere. or Emmental cheese
  • 1 TB. Worcestershire sauce
  • 2 tsp. Dijon mustard
Directions:
  • Grease a 2 qt. dish
  • Cook pasta in salted water but only till al dente rinse and set aside 
  • Brown sausage, drain and set aside
  • Melt butter in saucepan with minced onion and caraway seeds 
  • Cook about 3 minutes with a wooden spoon to stir
  • Whisk in flour to coat seeds and onions, whisk in milk and cook till slightly thickened 5-8 minutes
  • Reduce heat to low and add in cheese by handfuls stirring till smooth
  • Stir in mustard and Worcestershire, pasta and sausage
  • Pour mixture into a baking dish
  • Sprinkle bread crumb mixture overthe top
  • Bake uncovered 20-25 minutes
  • Let sit 5 minutes before serving 
And don't forget the cook deserves a German beer/ale for his or her cooking efforts
Bon Appetit 





 


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