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Vintage Cheddar and Gruyere Mac and Cheese with Polish Kielbasa by Vikalinka

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Julia Frey of the food blog site, Vikalinka, created this incredible recipe using Polish Kielbasa. We can’t wait to try it using our Roger Wood Polish Lumber Jack Smoked Sausage! Thank you for sharing Mrs. Frey!

“This recipe is extremely simple and quite quick. You can experiment with any cheese you love. I usually use white cheddar (lucky for me no orange Cheddar is available in England) and whatever else I have in the fridge. In this case it was Gruyere, which created an absolutely lovely combination-extreme creaminess of Cheddar went brilliantly with the sharp taste of Gruyere.”

 

Vintage Cheddar and Gruyere Mac and Cheese with Polish Kielbasa

Author: Julia Frey of Vikalinka
  Serves: 4-6
 Ingredients
  • 2 tbsp-butter
  • 1 heaped tbsp-flour
  • 1½ cups-milk, 2% or whole
  • 200 gr- vintage cheddar, grated
  • 200 gr-Gruyere, grated
  • 1 lbs-short pasta
  • 150 gr-Polish smoked kielbasa, sliced
 
Instructions
  1. Preheat the oven to 375F/190C.
  2. Cook pasta in a large pot filled with salted water 3-4 minutes less than the package directs.
  3. While pasta is cooking make the cheese sauce. Melt butter in a small saucepan over medium heat, blend in flour with a wire whisk.
  4. Continue cooking for 2-3 minutes while stirring the entire time, then add milk and stir.
  5. Cook the sauce for 5 minutes, it will gradually thicken, continue stirring with a wire whisk to avoid lumps.
  6. When the sauce is the desired consistency take it off the heat and stir in both cheeses, reserve a combined ¼ cup of cheese.
  7. The cheese should melt and completely incorporate into the sauce. Use your wire whisk to ensure the sauce is smooth and lump-free. (Don’t walk away from the stove the entire time the cheese sauce is cooking as it can burn quickly and/or will go lumpy if left unattended.)
  8. When your pasta is cooked drain but reserve ¼ cup of starchy water the pasta was cooking in.
  9. Return the drained pasta into the same pot and add water and cheese sauce, gently toss to coat the pasta. It should be quite runny.
  10. Mix in sliced kielbasa and transfer to a deep baking dish, sprinkle with the remaining ¼ cup of cheese.
  11. Bake in the preheated oven for 30 minutes. The top should be golden by the end of the cooking time. If the pasta still looks pale at the end of the cooking time set your oven to broil and let the top crisp up for 2-3 minutes.
  12. Serve with a simple green salad.

Read more: http://vikalinka.com/2014/11/09/vintage-cheddar-and-gruyere-mac-and-cheese-with-polish-kielbasa/#ixzz3Ou4Ms4rG

 

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