Smoked Polish Mac and Cheese

Ingredients:

  • 1 package elbow macaroni
  • 1 lb. Smoked Beef polish
  • 1 medium onion, chopped
  • 6 tablespoons butter, divided
  • 4 tablespoons flour
  • 1/2 teaspoon pepper
  • 3 cups milk
  • 1 package (8 ounces) shredded sharp Cheddar cheese
  • 1 package (8 ounces) shredded provolone blend cheese
  • 1 cup panko breadcrumbs

Instructions:

  1. Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
  2. Cook and stir sausage and onion in same pot on medium-high heat about 5 minutes or until browned. Remove from pot; drain fat. Set aside.
  3. Melt 4 tablespoons of the butter in same pot on medium heat. Sprinkle with flour and pepper. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheeses until melted and smooth. Remove from heat. Add macaroni, sausage and onion; toss gently to coat.
  4. Pour into greased 13×9-inch baking dish. Melt remaining 2 tablespoons of the butter; mix with panko. Sprinkle evenly on top.
  5. Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

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