Mac and Cheese with Mustard and Kielbasa

There are two ways to go with Mac and Cheese. You can go super-classy and upscale and fill it with truffles and imported cheese. Or you can try and make it so that a ten year old will like it. This recipe attempts to make the bridge between the two, and not be quite as rubbery as whatever Velveeta or Kraft is throwing out there and thus tolerable to an adult palate. I'm not saying this fills all of my sizable mac and cheese needs, but it does a good job at being an item that does not take that long to throw together, is not that expensive, and can last for a whole week of leftovers for lunch.

There is a vegetarian option for this as well which is a quality option if you're not feeling kielbasa. The final step with the bread crumb topping and sitting under a broiler is surprisingly important to bringing the dish together. The first time we made this we just threw some crumbs on top of the dutch over and cooked it that way, but putting it in a pyrex really changed the cosistency and allowed for the classic, neat squares of mac and cheese. (It was still plenty delicious the other way, just looser in consistency and a bit runnier.)

Basically, this whole recipe is a modified bechemel sauce. Make sure and bring the pasta past al dente, and lean on the side of overcooked over undercooked. If you wish to halve the recipe, use an 8" pyrex instead of the full size. But remember-- good leftovers!

Ingredients

• 6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
• 3 tablespoons unsalted butter (cold), cut into 6 pieces 
• 1 pound elbow macaroni
• 1 tablespoon table salt
• 5 tablespoons unsalted butter
• 1 medium onion , chopped fine
• 6 tablespoons all-purpose flour
• 8 ounces smoked kielbasa , cut lengthwise into quarters, then cut crosswise into 1/2 inch slices
• 1 1/2 teaspoons powdered mustard
• 1/4 teaspoon cayenne pepper (optional)
• 5 cups milk
• 8 ounces Monterey Jack cheese, shredded (2 cups)
• 8 ounces sharp cheddar cheese, shredded (2 cups)
• 4 teaspoons Dijon mustard
• 5-10 dashes tabasco sauce (or to taste) 
• 1/2 teaspoon table salt
• 1/2  cup frozen peas (optional--good for kids) 

Instructions

1. For the bread crumbs: Pulse bread and 3 tablespoons butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.
2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler.
3. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
4. In now-empty Dutch oven, heat remaining 5 tablespoons butter over medium-high heat until foaming. Add onion and cook, stirring occasionally, until onion begins to brown, about 6 minutes. Add flour, mustard powder, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. This cooks off the raw flour taste.
5. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Your hand will get hot.
6. Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
7. Off heat, whisk in cheeses and 1/2 teaspoon salt until cheeses are fully melted.
8. Add pasta, kielbasa, and Dijon mustard; cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
9. If you are using peas (optional), add them here and cook until heated through (1-2 minutes)
10. Add tabasco to taste, as well as salt and white pepper if necessary.
11. Transfer mixture to broiler-safe 9 by 13-inch baking dish and sprinkle evenly with bread crumbs. Add more than you think you have to, completely cover the macaroni. 
12. Broil until crumbs are deep golden brown and crisp, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.