*** Alpine Mac and Cheese with Kielbasa & Dijon Mustard

• 1 1/2 cups fresh, seeded rye bread crumbs
• 2 Tbsp minced fresh parsley
• 2 Tbsp unsalted butter, melted
• Salt
• Pepper
• 8 oz dry cavatappi or elbow pasta
• 8 oz kielbasa, sliced into 1/4-inch-thick rounds
• 1 Tbsp olive oil
• 2 Tbsp unsalted butter
• 2 Tbsp minced shallots
• 1 Tbsp caraway seeds
• 2 Tbsp all-purpose flour
• 2 1/2 cups whole milk, warmed
• 1 cup shredded smoked Gouda
• 1 cup shredded Appenzeller or Gruyere cheese
• 3 Tbsp Dijon mustard
• 1 Tbsp Worcestershire sauce

Preheat oven to 400 degrees. Coat a 2-qt. ovenproof baking dish with nonstick spray; set aside.
For the topping, combine crumbs, parsley, and melted butter in a bowl. Season mixture with salt and pepper.
For the casserole, cook pasta in a pot of boiling salted water until al dente; drain and set aside.
Brown kielbasa in oil in a large skillet over medium-high heat, about 5 minutes; transfer to a paper-towl-lined plate.
Melt 2 Tbsp butter in same pot over medium heat. Add shallots and caraway seeds; cook until seeds are toasted, 3 minutes.
Whisk in flour, coating shallots; cook 1 minute. Whisk in milk and cook, whisking often, until slightly thickened, 5-8 minutes. Reduce heat to low. Add cheeses by the handful, whisking until melted before adding the next handful (DO NOT LET BOIL).
Stir in Dijon and Worcestershire, then stir in pasta and kielbasa; transfer to prepared baking dish. Sprinkle topping over casserole and bake until sauce is bubbly and crumbs brown, 20-25 minutes. Let casserole rest about 5 minutes before serving.
Makes 8 servings, 12 WW PointsPlus per serving.