Apple-Cheddar Mac and Cheese

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Add sweet apples to this savory, cheesy comfort food.

Yield: 4 servings of 1½ cups each
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Ingredients

1¼ cup dry elbow macaroni
1½ cups small tart green or red apples, unpeeled and diced
2 tablespoons butter
¼ cup onion, finely chopped
2 tablespoons all-purpose flour
2¼ cups whole milk (lower fat milk may be substituted)
1 small bay leaf
2 ⅓ cups sharp white or yellow cheddar cheese, shredded
½ teaspoon dry sherry
salt, to taste
ground white pepper, to taste
⅓ cup plain panko (or regular bread crumbs)
Instructions

Preheat oven to 350. Butter a 1½-quart round casserole dish; set aside.
Cook pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking process. Drain and return pasta to saucepan. Add apples.
Meanwhile, melt butter in medium heavy saucepan. Add onion and cook over medium heat about 3 minutes or until tender. Stir in flour; cook and stir about 1 minute or until fragrant.
Slowly stir in milk with wire whisk. Bring mixture to a gentle simmer, stirring constantly. Add bay leaf. Reduce heat to low and cook sauce for 10 minutes, stirring often.
Remove and discard bay leaf. Stir in 2 cups of the cheese and dry sherry. Cook and stir about 1 minute or until cheese is melted. Remove from heat; season to taste with salt and pepper.
Add cheese sauce to pasta-apple mixture; gently stir until well combined. Transfer mixture to prepared casserole dish. Sprinkle with remaining ⅓ cup cheese and panko. Bake, uncovered, in preheated oven about 30 minutes or just until heated through and lightly browned. Let stand about 5 minutes before serving.