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Lunch / Dinner

Alpine Mac 'n Cheese with kielbasa & dijon

Nothing says comfort like macaroni and cheese. And this German-inspired casserole with creamy alpine cheeses, savory kielbasa, and just the right amount of mustard and caraway seeds is enough to make anyone drool.


8 servings (8 cups)

Total Time

1 hour

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To make fresh rye bread crumbs, tear several slices of bread into small pieces, then pulse the pieces in a food processor until crumbs form.


Preheat oven to 400°. Coat a 2-qt. ovenproof baking dish with nonstick spray.

For the topping, combine crumbs, parsley, and melted butter in a bowl; season with salt and pepper.

For the casserole, cook pasta in a pot of boiling salted water until al dente; drain.

Brown kielbasa in oil in a large skillet over medium-high heat, about 5 minutes; transfer to a paper-towel-lined plate.

Melt 2 Tbsp. butter in same pot over medium heat. Add shallots and caraway seeds; cook until seeds are toasted, 3 minutes.

Whisk in flour; cook 1 minute. Whisk in milk and cook, whisking often, until slightly thickened, 58 minutes. Reduce heat to low. Add cheeses by the handful, whisking until melted before adding the next handful.

Stir in Dijon and Worcestershire, then stir in pasta and kielbasa; transfer to prepared baking dish. Sprinkle topping over casserole and bake until sauce is bubbly and crumbs brown, 2025 minutes. Let casserole rest about 5 minutes before serving.

Step 1

Add cheeses by the handful and stir until smooth. Be careful not to let the sauce boil or it may curdle.

Step 2

As the pasta is stirred in, the sauce may seem soupy, but the pasta will absorb extra sauce as it bakes.

Nutritional Facts

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