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Smoked Fullblood Wagyu Beef Kielbasa Mac and Cheese with Goat and Manchego Cheeses
Chef Jonathan Pepera, Double 8 Cattle Company ContributorPrep Time: 20 Minutes
PREPARING THE CHEESE SAUCE
Place the heavy cream in a sauce pot over medium heat.
When the cream heats just below a simmer, add the cheeses (American, Manchego, goat, and cheddar).
Reduce the heat to low, and constantly stir the sauce until thickened and creamy.
Remove from the heat, and reserve.
PREPARING THE FULLBLOOD WAGYU BEEF SMOKED KIELBASA
Place the smoked kielbasa on a preheated grill at 500°F.
Cook for 2-3 minutes per side or until an internal temperature of 155°F is reached.
Remove them from the grill, and allow them to rest for 5 minutes.
Slice the grilled kielbasa into 1/4-inch-thick slices, and place in the cheese sauce.
PREPARING THE ORECCHIETTE PASTA
Bring a large pot of water to a boil.
Lightly salt the water, and add the pasta. Cook for 8-10 minutes.
Using a strainer, remove the cooked pasta from the water.
Add the pasta to the cheese sauce.
Place the sauce pot with the cheese sauce, pasta, and kielbasa on the stove over medium heat.
Heat the mac and cheese until it’s nice and hot.
Place the smoked Wagyu beef kielbasa mac and cheese in bowls.
Garnish with seasoned breadcrumbs and fresh chives.
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