Serves: 6 Prep time: 10 minutes Cook time: 45 minutes

1 lb. elbow macaroni
3 T butter, divided
2 T all purpose flour
½ t dry mustard
3 cups whole milk
1 t fresh grated nutmeg
1 1/2 cups shredded sharp cheddar cheese
1/2 cup sharp cheddar cheese cut in large cubes

1/2 lb. kielbasa cubed

1/2 lb. bacon chopped

1/2 large white onion chopped

½ cup grated parmesan cheese
½ cup panko bread crumbs
S&P

Preheat oven to 375 degrees. Set a large pot of water over high heat to boil. In a large saucepan melt 2 T butter over medium high heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, and bring to a gentle boil, stirring constantly. Once the milk has thickened add in mustard and nutmeg, and season with S&P. Reduce to medium low heat and melt in shredded cheese. Allow to cook on low for a few minutes.

When water is boiling season water with salt and add pasta. Note package cooking time and reduce by 2 minutes, the macaroni will continue cooking in the oven later. Once pasta is cooked, drain and return to pot.

In a separate sauce pan heat bacon over medium high heat.  Once bacon is crispy removed with a slotted spoon to a paper towel lined plate and allow to cool.  In the bacon drippings saute chopped onions.  Once the onions are soft, combine with parmesan cheese and bread crumbs, turn off heat and set aside.

Pour cheese sauce over pasta in pot. Mix well. Add in chopped kielbasa and cubed cheese.  Transfer to a greased 13×9 baking dish and top with bacon, onion, and bread crumb mixture. Bake in a 375 degree oven for 30 minutes.