Mustard Kielbasa Mac and Cheese
July 26, 2012








Mustard Kielbasa Mac and Cheese
- 1 Pound Kielbasa
- 1 Onion
- 1 Tablespoon Butter
- 2 Tablespoons Flour
- 3 Cups Milk
- 20 Ounces Yellow Cheddar
- 1/3 Cup Mustard
- 1 Pound Small Rigatoni
- 1 Handful Chopped Arugula
Instructions
- For today's recipe, chop the kielbasa into pieces that match the size of the pasta. Cook the kielbasa in a splash of oil to brown up a bit and release some fat. There is a lot of sugar in kielbasa, so stir often to prevent the bottom of the pan from burning. Remove the kielbasa from the pan keeping the fat in. Saute the onion in the oil/kielbasa fat mixture until just lightly browning. Add the butter and melt. Add the flour and mix well. Cook the flour in the pan for about 3-5 minutes stirring almost constantly until it turns golden brown. Add the milk and mix well to assure no lumps form. Bring to a simmer.
- Remove the pan from the heat and allow to cool for a few minutes while shredding the cheese. Add the cheese to the pot and stir to incorporate. If you add the cheese while the sauce is too hot, it will separate, but this can be fixed with a stick blender. Add the mustard and arugula to the sauce. Boil the pasta for a few minutes less than directed. Strain and toss in the sauce. Add in the kielbasa and toss. Pour into a baking dish and bake at 450 for about a half hour until bubbley and browned on top.