Creamy
macaroni and cheese is a comfort-food classic all by itself—whether you use
elbow macaroni or another small pasta such as mini penne, as in this recipe.
Add a little smoky kielbasa and earthy leek for unexpected extra flavor.
I used only a half pound of kielbasa for six to eight
servings—enough to bring additional flavor without overpowering the intended
cheesiness of the dish.
Of course,
a good blend of tasty cheeses is what makes mac and cheese so delicious and
homey in the first place. In this recipe, I used sharp cheddar for its strong,
piquant flavor; jarlsberg for its rich creaminess; and Romano for its salty
bite.
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Cheeses for the Pasta |
Instead of
whole milk, I used fat free and combined it with five ounces of evaporated
milk. The sweet taste and velvety texture of evaporated milk balance well with
the variety of cheeses.
Note: The resting portion of the recipe
is important. The cheese sauce will be very hot, bubbly, and thin straight from
the oven. It needs time to tighten and thicken before serving, so give it time.
Serves 6-8
Ingredients
- 2 cups dry
mini penne or elbow macaroni
- 5 tbsp
unsalted butter, divided
- 1/2 cup
panko breadcrumbs
- 1 tbsp
olive oil, plus more for oiling dish
- 1/2 lb
fully cooked smoked kielbasa, cut into small cubes
- 1/2 cup
thinly sliced leek
- sea salt
- freshly
ground black pepper
- 3 tbsp
flour
- 2 1/2 cups
fat-free milk
- 1 5-oz can
evaporated milk
- 4 loose cups
shredded sharp cheddar cheese
- 1 1/2 cups shredded jarlsberg or Swiss cheese
- 1/2 cup
finely grated Romano cheese
|
Mini Penne Pasta |
|
Cubed Smoked Kielbasa |
Preparation
- Cook the
pasta in boiling, salted water 6 minutes. Drain and rinse under cold water.
- Melt 2 tablespoons of butter over medium-low heat in a small nonstick skillet. When the butter
begins to shimmer, stir in the breadcrumbs and cook, stirring frequently, until
the panko begins to brown, 3-4 minutes. Remove to a small bowl and set aside.
|
Panko Beginning to Toast |
|
Toasted Panko Breadcrumbs |
- Preheat the
oven to 375° F.
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the kielbasa and leek
and season with salt and pepper.
- Cook until
the leek and kielbasa begin to brown, 5 minutes. Remove from the heat and set
aside.
|
Kielbasa and Leek Beginning to Cook |
|
Cooked Kielbasa and Leek |
- Heat a
large, nonstick pot over medium-low heat and add the remaining 3 tablespoons of
butter. When the butter begins to shimmer, add the flour and whisk constantly
1-2 minutes until a light roux forms.
|
Cooked Roux |
- Whisk in
the milk and evaporated milk and season with salt. Increase the heat to medium
and cook, whisking almost constantly, until the mixture is very hot but not
boiling, 7-8 minutes.
- Stir in all
cheeses and combine well, stirring until the cheeses are melted and the mixture
is thick and creamy, 4-5 minutes.
- Remove from
the heat and stir the kielbasa mixture into the cheese mixture. Stir in the
cooked pasta and combine well.
|
Milk and Roux |
|
Cheeses Melted in Pot |
|
Kielbasa and Pasta Added to Cheese |
- Lightly oil
a 13 X 9-inch baking dish. Pour the pasta mixture into the dish and smooth to an
even layer. Bake, uncovered, until beginning to brown on top, 20 minutes.
- Remove from
the oven and scatter the toasted panko breadcrumbs on top. Return to the oven
and bake 3 minutes longer.
|
Cheese Mixture Ready to Bake |
|
Baked Pasta with Breadcrumb Topping |
- Remove the
dish from the oven and let rest 15 minutes.
Divide the pasta and cheese among 6 to 8 shallow bowls. Serve right away.
|
Baked "Mac" and Cheese Resting |
Delicious! Just the kind of "comfort food" I need for tonight's dinner! Thank you...and thank you so more! :-)
ReplyDeleteThanks, Avril! Yes, nothing like mac and cheese for comfort food. So glad you enjoyed it.
ReplyDeletePam
Your dish could use bacon
Delete