Ingredients:
3 Tablespoons unsalted butter
12 ounce package kielbasa, 1/4 inch sliced
2 Tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon salt
2 cups whole milk
1 Tablespoon Dijon mustard
8 ounces shredded mozzarella cheese, divided use
8 ounce can sauerkraut, drained and rinsed well
1 cup penne pasta, measured dry, cooked per directions
fresh chopped parsley, for garnish (optional)
Instructions:
Preheat the oven to 350°F. Spray an 8×8-inch baking dish with cooking spray and set aside.
In a large skillet over medium heat, melt the butter. Add the sliced kielbasa and cook until lightly charred. Take it out of the skillet and place it on a plate.
Add the flour, garlic powder, onion powder, pepper, and salt, whisk to combine so the flour dissolves into the butter. Cook for 1 minute.
Slowly stream in the milk while whisking constantly to avoid lumps. Scrape any browned bits off the bottom of the pan from cooking the sausage.
Stir in the dijon mustard. Bring to a simmer and simmer for 5 minutes until thickened.
Take off the heat and stir in ½ of the mozzarella until melted.
Add the sausage back to the pan along with the sauerkraut and cooked penne. Stir to combine.
Pour the mixture into the prepared baking dish. Top with the remaining mozzarella.
Bake for 40-45 minutes until bubbly along the edges and the cheese starts to brown.
Garnish with chopped parsley if desired, and serve.