This is an easy cheese and pasta bake that features kielbasa sausage. I like the flavour of the fried onion in this dish rather than onion that is cooked in the white sauce which is how I previously made it.
500g fully cooked kielbasa sausage, cut into 2cm pieces
1 small onion, diced
3 tablespoons plain flour
2 cups (500ml) milk
300g sharp Cheddar cheese, cubed
1 pinch salt and ground black pepper, to taste
1 cup dry breadcrumbs, or more as needed
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Cook and stir the pieces of kielbasa in a large frypan over medium heat for 6 to 8 minutes until heated through and beginning to brown. Remove the sausage from the frypan and set aside.
Fill a saucepan with lightly salted water bring to a boil over medium-high heat then stir in the macaroni and return to a boil. Cook stirring occasionally until the pasta has cooked through but is still firm to the bite; about 8 minutes. Drain well.
Preheat an oven to 180 degrees C. Grease a 20x30cm baking dish.
Melt the butter in the frypan over medium-low heat then cook and stir the diced onion for about 5 minutes until translucent.
Whisk in the flour stirring constantly to avoid lumps. Cook and stir the butter, onion and flour for 2 to 3 minutes to make a roux then remove from the heat.
Whisk in the milk a little at a time stirring constantly until all the milk has been incorporated and return to low heat. Bring the sauce to a simmer and cook over low heat for about 2 minutes stirring constantly to finish cooking the flour.
Whisk in the cheddar cheese a few cubes at a time until all the cheese has been incorporated and the sauce is hot and smooth.
Pour the macaroni into the cheese sauce and stir to combine. Stir in the cooked kielbasa, salt and pepper.
Spoon the macaroni mixture into the prepared baking dish and sprinkle the breadcrumbs over the top.
Bake for about 20 minutes in the preheated oven until the crumbs are brown and the casserole is bubbling.
Let stand for 15 minutes after baking to set before serving.