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

Main Courses
Beef
Cheese
Pasta

Appears in Cook's Illustrated May/June 2004

Neither dull nor excessively rich, macaroni and cheese should please a multitude of palates. Could we find a simple way to make this dish appealing to adults and kids alike?

SERVES 6 to 8, or 10 to 12 as a side

TIME 1½ hours

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