Macaroni & Cheese with Kielbasa

Ingredients:

1 (8 ounce) package macaroni

4 tablespoons butter

4 tablespoons flour

1 cup milk

1 cup cream

1/2 teaspoon salt

fresh ground black pepper, to taste

2 cups cheddar cheese, shredded good quality

1/2 cup breadcrumbs, buttered

1 Pkg polish Kielbasa

Directions:

1. Preheat oven to 400°F.
   
   
2. Cook and drain macaroni according to package directions; set aside.
   
   
   Quarter Kielbasa then cut strips in to 1/4 inch pieces. Fry over medium high until browned. Add to pasta.
   
   
3. Make roux: You must begin with low heat and the mixture must be stirred constantly to avoid scorching the flour. Start by melting the butter over low heat. When the foaming begins to subside, add the flour (do not include the salt and pepper yet) and stir constantly, watching the color of the mixture. It should become a light, nutty brown color. This may take five minutes or so. Do not go by the clock, but rather by the color. If the process is stopped too soon, while still white, it will taste like raw flour. If it gets too brown, the flour has scorched and it will taste burnt. As soon as the color is right, slowly add the room-temperature milk/cream in increments, continuing to stir constantly. When all of the milk has been added, turn the heat up to medium high and continue stirring until it begins to bubble, then reduce heat to a simmer and and continue stirring until it thickens. You now have the basic white sauce, béchamel, upon which many other cream sauces are built. In this recipe, that is a cheese sauce. Add the salt and pepper at this point and continue the recipe.
   
   
   Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
4. 
   
5. Add macaroni to the saucepan and toss to coat with the cheese sauce.
   
   
6. Transfer macaroni to a buttered baking dish.
   
   
7. Sprinkle with breadcrumbs.
   
   
8. Bake 20 minutes until the top is golden brown.