Macaroni and Cheese with Kielbasa and Mustard

Name: Macaroni and Cheese with Kielbasa and Mustard
Yield: Serves 6 to 8, or 10 to 12 as a side
Ingredients: 6 slices, white sandwich bread (good-quality, about 6 ounces), torn into rough pieces; 3 tablespoons, unsalted butter (cold), cut into 6 pieces; 1 pound, elbow macaroni; 1 tablespoon, table salt; 5 tablespoons, unsalted butter; 1 , medium onion, chopped fine; 6 tablespoons, all-purpose flour; 8 ounces, smoked kielbasa, cut lengthwise into quarters, then cut crosswise into 1/2 inch slices; 1 1/2 teaspoons, powdered mustard; 1/4 teaspoon, cayenne pepper (optional); 5 cups, milk (see note); 8 ounces, Monterey Jack cheese, shredded (2 cups); 8 ounces, sharp cheddar cheese, shredded (2 cups); 4 teaspoons, whole-grain Dijon mustard; 1/2 teaspoon, table salt

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Appears in Cook's Illustrated May/June 2004

SERVES6 to 8, or 10 to 12 as a side

TIME1½ hours

WHY THIS RECIPE WORKS

For a macaroni and cheese recipe that would appeal to adults and kids alike, we kept things simple, staying away from pungent cheeses and overly rich eggs and cream. Instead, we tossed al dente pasta with a béchamel-based cheese sauce, usin...

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