Macaroni and Cheese with Kielbasa and Mustard
By America's Test KitchenPublished on August 22, 2007
Time
1½ hours
Yield
Serves 6 to 8, or 10 to 12 as a side
Ingredients
Bread Crumb Topping
6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces3 tablespoons unsalted butter (cold), cut into 6 piecesPasta and Cheese
1 pound elbow macaroni 1 tablespoon table salt 5 tablespoons unsalted butter 1 medium onion, chopped fine6 tablespoons all-purpose flour 8 ounces smoked kielbasa, cut lengthwise into quarters, then cut crosswise into ½ inch slices1 ½ teaspoons powdered mustard ¼ teaspoon cayenne pepper (optional)5 cups milk (see note)8 ounces Monterey Jack cheese, shredded (2 cups)8 ounces sharp cheddar cheese, shredded (2 cups)4 teaspoons whole-grain Dijon mustard ½ teaspoon table saltBefore You Begin
It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.
Instructions
- Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.
- Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
- In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add onion and cook, stirring occasionally, until onion begins to brown, about 6 minutes. Add flour, mustard powder, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1/2 teaspoon salt until cheeses are fully melted. Add pasta, kielbasa, and whole-grain Dijon mustard; cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
- Transfer mixture to broiler-safe 9 by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
for the bread crumbs
for the pasta and cheese
Time
1½ hoursYield
Serves 6 to 8, or 10 to 12 as a sideIngredients
Bread Crumb Topping
Pasta and Cheese
Ingredients
Bread Crumb Topping
Pasta and Cheese
Ingredients
Bread Crumb Topping
Pasta and Cheese
Why This Recipe Works
For a macaroni and cheese recipe that would appeal to adults and kids alike, we kept things simple, staying away from pungent cheeses and overly rich eggs and cream. Instead, we tossed al dente pasta with a béchamel-based cheese sauce, using a combination of sharp cheddar for flavor and Monterey Jack for creaminess. To give our macaroni and cheese recipe a crunchy topping, we tossed homemade bread crumbs with melted butter, sprinkled them over the casserole, and browned the dish quickly under the broiler.
Before You Begin
It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.
Instructions
- Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.
- Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
- In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add onion and cook, stirring occasionally, until onion begins to brown, about 6 minutes. Add flour, mustard powder, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1/2 teaspoon salt until cheeses are fully melted. Add pasta, kielbasa, and whole-grain Dijon mustard; cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
- Transfer mixture to broiler-safe 9 by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
for the bread crumbs
for the pasta and cheese
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