Cabernet Kielbasa Macaroni & Cheese

I had a special request this morning from our new family member. Macaroni and Cheese, please.  Little One knows there won’t be any boxes of Mac & Cheese around here, so he was ready to help.  Since he asked to be in charge of the noodles, he chose elbow, I was able to cook up some kielbasa to surprise him with some meat in his breakfast.

In a large pot, I browned up a pound of Polska Kielbasa. After it got a bit crusty on the bottom of the pot, I poured in about a half cup of Cabernet Red Wine to de-glaze the bottom. Let it cook down about 10 minutes. I then removed the Kielbasa from the pot, leaving the bits and juices in the pot, whisked in the butter and flour to a paste, and added milk and heavy cream (it takes less time getting thick if you have warmed up, not boiled, the milk/cream beforehand), when it started to

Caberney Kielbasa Cheese Sauce
          Cabernet Kielbasa Cheese Sauce

thicken, turned off heat and added Gruyere, Cheddar and Pepper Jack cheese. Sprinkled in salt,  pepper, ground nutmeg, fresh thyme & garlic powder.

Added Kielbasa to the cheese mixture and mixed thoroughly before adding the pasta. Sprinkled with a dash of salt and a few pinches of smoked paprika.

Baked in a 350* oven just until the top was browned and sauce was bubbly, about 30 minutes.

Cabernet Kielbasa Mac & Cheese
Cabernet Kielbasa Mac & Cheese

INGREDIENTS:

Kosher salt
1 lb Polska Kielbasa
1/2 c Cabernet
1 box elbow macaroni
2 c milk
2 c heavy cream
1 stick unsalted butter
1/2 cup all-purpose flour
3 c shredded Gruyere Cheese
1 c  shredded Pepper Jack Cheese
2 c  shredded Sharp Cheddar Cheese
1/2 tsp freshly ground black pepper
1/2 tsp freshly ground nutmeg
2 tsp fresh thyme
1/2 tsp smoked paprika

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