Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 14 2020
American Craft Beer Week - Pairings With Bemidi Robust Porter - Gruyere and Smoked Sausage Mac and Cheese
image from womansday.com
1 lb. elbow macaroni or other short pasta
2 tbsp. olive oil
1 package kielbasa
1 medium onion
1 green bell pepper
Kosher salt and pepper
1 clove garlic
1 tbsp. all-purpose flour
1 1/2 c. whole milk
4 oz. low-fat cream cheese
2 tsp. Cajun seasoning
8 oz. extra-sharp Cheddar
8 oz. Gruyère
Heat oven to 425 degrees F. Oil a shallow 3-quart baking dish or six 2-cup ramekins. Cook the pasta according to package directions.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brown the kielbasa, about 1 minute per side; set aside. Wipe out the skillet; heat the remaining tablespoon oil in the same skillet over medium-low heat. Add the onion, bell pepper, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1 minute.
Whisk in the milk and bring to a simmer. Whisk in the cream cheese and Cajun seasoning until blended. Stir in the Cheddar and Gruyère and simmer, stirring occasionally, until the cheese is melted and the mixture has slightly thickened, 1 to 2 minutes.
Toss the pasta with the cheese sauce, fold in the kielbasa, and transfer to the prepared baking dish. Bake until golden brown, 10 to 12 minutes.