- 1-13.5 Oz. Box of Pasta
- 1 Cup Cider
- 1 Cup Heavy Cream
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 1 Apple, peeled, cored and diced (Tart apple is preferred)
- 1 Yellow Onion, diced
- 18 Oz. Shredded Cheddar Cheese, good aged preferred
In a medium Sauce Pan over medium low heat, add butter, diced onion and apple pieces together. Saute for approximately 5-10 minutes or until the onion pieces are translucent. Sprinkle flour over them, mixing continuously until the flour has coated all of the onion and apple pieces. (It should appear pasty.) Slowly pour in cider and cream, whisking constantly.
Bring the mixture up to a boil. Stir in 12 oz. of the shredded cheese. Mix until smooth.
Pour cheese sauce over the cooked and strained pasta. Pour into a medium baking dish. Top with remaining cheese. (Top with some bread crumbs for a bit of crunch.)
Bake at 350 degrees for 20 minutes or until the sides are bubbly.