Baked Apple Macaroni and Cheese
On our trip to the apple orchard this weekend, we got a huge bag of assorted apples (in addition to the lovely berries I turned into the cake I posted earlier this evening). The usual suspects came up when we were discussing what to do with the apples, and then it hit me. I have never tried to make my scalloped apple mac 'n cheese mix at home! So I went a hunting for some ideas of where to start and came across this recipe. It sounded so delicious, I just had to share.
I haven't tried it yet, will be doing so this evening (will update this after I make it). Thinking about pairing it with my cinnamon chicken...hmmm! Even if it doesn't turn out to be exactly what I'm looking for, it sure reads like a tasty place to start!
I copied the recipe directly from the PDF, but if you wish, you can get the original recipe here: www.micuisine.com/mi_cuisine/recipes/.../
(photo is a web photo)
2 cups uncooked elbow macaroni
1 1/2 medium Michigan Red Delicious apples
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
1 1/2 teaspoon sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup whole or 2% milk
1 cup half-and-half
1 1/2 cups grated mild Wisconsin cheddar cheese
1 cup grated sharp Pinconning cheese
Extra virgin olive oil
Fresh ground pepper
Extra unsalted butter
Extra unpeeled apples for garnish
1 8 x 8 (1/2 quart) glass casserole dish
6 or 8 quart pot
Large mixing bowl
Use some of the extra butter to butter the inside bottom and sides of the glass casserole dish and set it aside.
1. Make sure to use a sweet type of apple this. Tart apples, such as Granny Smith's that are normally used for apple pies, won't compliment the flavors of the cheeses correctly and will certainly sour the dish.
2. We used a sharp Pinconning with a mild Wisconsin cheddar so they offset each other's "bite". If you and yours really like sharp cheeses, go ahead and use sharp for both, or even extra-sharp if that's what you enjoy.
3. We like using Barilla elbow marcaroni noodles for macaroni and cheese dishes. They have small ridges on the outside that tend to hold more of a sauce than a smooth noodle.
4. Don't use 1% or skim milk for the sauce in this dish. 2% milkfat or higher is necessary for the sauce to develop correctly.
5. If the sauce "breaks" at all during it's preparation, the only thing you can do is dump it and start that portion of the recipe over, going back to washing out the saucepan and melting another 2 tablespoons of butter. Otherwise, the completed dish won't have the desired consistancy.
6. Going somewhere with this dish? Make it up to the point where you've dotted the top of it with butter, then cover it with aluminum foil and transport it. Once you're where you're headed to, take off the foil, then throw it in an oven preheated to 350 degrees F and cook it as described.