Gruyere, Bacon and Sausage Mac and Cheese Recipe
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
I had to copy this recipe from when I saw it. But I added my own twist to make it more in tuned with my taste buds too!
  • 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
  1. 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!
Recipe by A Day in Motherhood at