Sorry, I don't have a picture of this recipe, and the recipe may already have been posted, but I couldn't find it. Anthony and I like to make this mac 'n cheese recipe and then just add keilbasa at the end (our own little special touch). It's yum-yum!
1 tbsp EVOO (extra virgin olive oil)
2 tbsp butter
3 tbsp flour
1-1/2 cups whole or 2% milk (skim works)
3 cups white cheddar cheese (we use any kind of cheese we have)
1/2 tsp nutmeg, ground or freshly grated
1/4 tsp ground cayenne pepper (we substitute black pepper)
A couple pinches of salt
1 lb. elbow macaroni, cookied 8 mins or to al dente, with a little bite to it
Keilbasa sausage, cut in slices
Heat a medium, deep skillet over medium heat. Add oil and butter about one turn of the pan. When the butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and pepper. Taste and add salt, if you like.
Add cooked pasta to sauce and coat completely by turning over and over in cheese sauce. Add kielbasa sausage and coat in cheesy-pasta mixture. Transfer to a 13"x9" baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheese on top.