Breakfast meets Dinner

Standard

So my hubby loves nothing more on a weekend morning then to have some polska kielbasa for breakfast.  If it is on the menu, chances are he is getting it.  So I have tried to start making it at home for him for breakfast, and now dinner.  We love macaroni and cheese.  I mean who out there doesn’t love pasta and cheese, it’s such a comforting combination.  I try to make variations such as lobster, country sausage, and now polska kielbasa.  I have to say it was amazing! The taste of the kielbasa flavored all of the pasta.  I also grated some sweet Vidalia onion in the pan to sweat out before making the roux.  This made a huge difference in taste.  All and all, this was a great weeknight meal.  I apologize for no picture, but we ate it all before I realized I had not snapped a pictureL

Polska Kielbasa Macaroni and Cheese

a Hilary original

1 (16 ounce) package fully cooked kielbasa sausage, cut into thin slivers

1/2 (16 ounce) whole wheat elbow macaroni

1/3 cup margarine (5 1/3 Tbs)

1/2 vidalia onion, grated

3 tablespoons whole wheat flour

2 cups 1% milk

1 (7 ounce) package sharp Cheddar cheese, shredded

1 (3 ounce) package mozzarella, shredded

Grey sea salt and ground black pepper to taste

1 cup dry bread crumbs (I used homemade)

Hot sauce for serving

Cook and brown the cut-up kielbasa in a large skillet over medium heat for 5 minutes, and transfer to a small plate. Fill a pan with lightly salted water, bring to a boil over medium-high heat, stir in the macaroni, and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 7 minutes. Drain well. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish with cooking spray. Melt the margarine in the skillet over medium-low heat, and cook and stir the grated onion for about 2 minutes, until fragrant. Whisk in the flour, stirring constantly. Cook and stir the margarine, onion and flour for 2 to 3 minutes to make a roux, and remove from the heat. Whisk in the milk a little at a time, stirring constantly, until all the milk has been incorporated, and return to low heat. Bring the sauce to a simmer, and cook over low heat for about 2 minutes, stirring constantly, to finish cooking the flour. Whisk in the Cheddar cheese, and mozzarella, until all the cheese has been incorporated and the sauce is hot and smooth. Pour the macaroni into the cheese sauce, and stir to combine. Stir in the cooked kielbasa, salt, and pepper. Spoon the macaroni mixture into the prepared baking dish, and sprinkle the bread crumbs over the top. Bake for about 20 minutes in the preheated oven, until the crumbs are brown and the casserole is bubbling. Let stand for 15 minutes after baking, to set before serving.

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