Every so often I pull myself away from Facebook and start hunting around on Pinterest. Soon I am drawn in to the amazing recipes, crafts, ideas and hacks that I know I should mimic, but never do. A while ago though, I saved a pin that kept entering my mind as a recipe I should try. It has things I love: cheese, sausage, more cheese and cheese. In fact, it only lacked on real ingredient to make it my perfect comfort food was bacon. I mean… come on… bacon!
So the other day I looked up the pin and decided that during this cold snap the nation is having, I would attempt to whip up this amazing looking recipe that Vikalinka whipped up. Seriously guys, follow her on Pinterest too. She has some amazing ideas!
Anyway, back to my attempt at this recipe that was surprisingly easy to make. I bought everything including thick sliced bacon and got to work in my kitchen. I also substituted the Polish smoked kielbasa for smoked sausage. I just like the flavor better. Prep time was about 20 minutes and cooking time was 30 minutes. I LOVED it and even my kids tried it and decided it was pretty darned good. So, because I copied her recipe successfully, and added my own little flair with the bacon, I thought I would pass it on to you guys so you can sit in front of Netflix and binge watch with the ultimate comfort food!
- 2 tbsp-butter
- 1 heaped tbsp-flour
- 1½ cups-milk, 2% or whole
- 1 cup vintage cheddar, grated
- 1 cup Gruyere, grated
- 1 lbs-short pasta
- 1 cup Polish smoked kielbasa, sliced
- 6 slices thick slab bacon
- In a skillet, brown the sausage. Set aside. In a pot, add pasta to salted, boiling water. Reminder: You will be saving ¼ cup of this starchy water at the end. You will not cook the pasta competely. Pull it off at least 4 minutes before the package says to be done. While the pasta is cooking, add the butter to a medium heat pot. When melted, add the flour and stir with a whisk for 5 minutes to retain smoothness. Pull pot from heat and add all but ¼ cup of the combined cheeses. Whisk gently to blend. It should melt completely. Add pasta and water back to the original pot that you drained it from. Add the cheese and mix well. It will be a bit soupy. Add sausage and the cooked bacon and blend again. Pour entire mixture into a greased or sprayed casserole dish. Sprinkle the top with the remaining cheese. Bake at 375 for 30 minutes. Cheese should be brown and bubbly!
Now, Julia Frey of Vikalinka’s is one of my favorites to look at for recipes. This is truly a cheesy, delicious, smokey mac and cheese recipe that I can see myself making over and over again! You can change it up by adding your own meat or even changing out the cheese’s for different flavors!
I have to say, though, that the bacon really brought out the smoky flavor of the Gruyere cheese and tied the whole dish together in delicious flavor!
Would your family love this dish? How would you change it up for your family?
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