If you’re in need of comfort food, macaroni and cheese is often the prescription. This recipe from Saveur magazine adds sausage and apples to the traditional ingredients. I love the combination.
4 tablespoons unsalted butter 1 yellow onion, roughly chopped 1 pound pork sausages, casings removed or one pound fresh sausage meat 1 1⁄2 tablespoon minced fresh sage 1 pound apples (about 3), cored and cut into 1-inch pieces 1⁄3 cup all-purpose flour 1 cup hard apple cider 2 1⁄2 cups milk 1/2 pound mild cheddar cheese 1/2 pound sharp cheddar cheese Kosher salt and freshly ground black pepper 1 pound dried pasta – your preference for shape
Heat oven to 375 degrees.
Melt butter in a 6-qt. saucepan over medium-high; add onion and cook 2 minutes. Add sausage and cook, using a wooden spoon to break up into small pieces until browned, 10-12 minutes. Add sage and apple and cook 5 minutes more; add flour and cook 2 minutes. Add cider and cook 2 minutes, then add milk. Cook, stirring occasionally, until thick, 8-10 minutes. Stir in half of the cheese, salt, and pepper and cook until cheese has melted.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until halfway cooked, about 5 minutes. Drain pasta, transfer to cheese sauce and stir well to coat. Spread pasta in a 9-inch by 13-inch baking dish and top with remaining cheese.
Transfer baking dish to a baking sheet and bake until macaroni and cheese is golden brown and bubbly, about 45 minutes. Let cool for 10 minutes before serving.