The term “comfort food” came about for a reason, and mac and cheese recipes remain at the top for all-time American classics. Add sweet apple cider and fresh apple to the mix and you’ve created the perfect sweet and savory dish to bring the comfort home!
Ingredients:
1 lb. shell or elbow macaroni pasta
4 Tablespoons butter
1 yellow onion, quartered and sliced very thinly
1 apple, grated (anything with a good crisp)
1/4 cup flour
1 cup North Coast apple juice or cider
1 ½ cups milk
1 lb. cheese (1/4 of each: Sharp Cheddar, Gouda, Gruyere, and Swiss)
1 Tablespoon fresh thyme
salt
fresh ground pepper
1 cup panko breadcrumbs
1/4 teaspoon smoked paprika
Directions:
Heat oven to 350°. Bring a large pot of salted water to a boil and cook the pasta until al dente. While this step is being done, grease 4 individual baking dishes (it’s always a treat to sit down with your own portion), or a baking pan of your choice. Set aside. In a saucepan, melt the butter over medium heat. Add the onion and sprinkle with a pinch of salt. Cook until golden brown, about 5 minutes. Add the grated apple and cook for another 2 minutes. Slowly add the flour, using a whisk to incorporate it into the mixture. When all lumps are gone, add the apple juice or cider and stir well. When you can see that it is smooth and starting to thicken, slowly add the milk. Keep stirring while you bring it back to a simmer. Add your cheese mixture 1/4 cup at a time, stirring after each addition until smooth. Remove from heat. Add thyme, salt, and pepper.
Add your drained pasta to the cheese mixture and stir until combined. (Can you make it through the next process without eating half? If not, it’s okay to serve now. Self-control varies.)
If you’ve made it this far, great job! Go ahead and combine the breadcrumbs with the paprika. Divide your pasta between baking dishes and top each with the breadcrumb/paprika mixture. Bake until golden brown and bubbly, about 30 minutes. Learn more with North Coast Organic.
