Is there anyone who doesn’t love macaroni and cheese? Ok, vegans. But otherwise ….? Here’s a version with apples. It came from Better Homes and Gardens. I always love the combination of cheddar and apples. Now here it is baked into comfort food. The springform pan is just to make for a pretty presentation. Bake it in a casserole and spoon it out if there’s no 10-inch springform pan in your cupboard.
Ingredients:
2 tablespoons butter, softened 2/3 cup panko 3 teaspoons snipped fresh thyme 12 ounces dried penne pasta 2 cups chopped peeled tart cooking apples 1/2 cup chopped onion 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 cups whole milk 1/2 cup apple cider 2 3-ounce packages cream cheese, softened and cut up 1 1/2 cups shredded white cheddar cheese (6 ounces) Fresh thyme sprigs (optional)
Preparation:
Preheat oven to 350 degrees F. Grease a 10-inch springform pan with 1 tablespoon of the softened butter. Sprinkle sides of pan with 1/3 cup of the panko to coat; set aside. Melt the remaining 1 tablespoon softened butter. Stir the remaining 1/3 cup panko and 1 teaspoon of the thyme into melted butter; set aside.
Cook pasta 2 minutes less than directed by package directions; drain. Return pasta to pan; set aside.
Meanwhile, in a large saucepan cook apples and onion in the 3 tablespoons butter over medium heat for 5 to 8 minutes or until tender. Add flour, salt, and pepper to saucepan. Cook and stir for 2 minutes. Stir in milk and apple cider. Cook and stir until thickened and bubbly. Reduce heat to low. Add cheeses and the remaining 2 teaspoons thyme; stir until cheese melts.
Add sauce mixture to pasta; stir to combine. Spoon pasta mixture into prepared pan. Sprinkle with reserved panko mixture.
Bake, uncovered, about 40 minutes or until edges are bubbly. Let stand on a wire rack for 20 minutes. Remove sides of pan. Using a serrated knife, cut pie into eight wedges. If desired, top with fresh thyme sprigs.