A twist on an absolute classic, this macaroni cheese recipe takes comfort food to a whole new level. Adapted from popular lifestyle blog, Saveur, the recipe boasts brilliant flavours to accompany your cosy evenings this autumn. It is after all apple apple season, so it’s the perfect time to explore apple recipes, cider and experiment with quirky treats such as this.
If you’re starting to feel the cold and the effects of darker evenings and chilly mornings, this savory/sweet comfort food epitomises winter warming luxury. The apple and cider flavours complement the cheddar cheese whilst the pork sausage, sage and onion add the perfect finishing touch to this timeless favourite. Stick the fire on, wrap up in your favourite chunky sweater and enjoy with a crisp bottle of cider.
4 tbsp. unsalted butter
1 yellow onion, roughly chopped
1 lb. pork sausages (about 4), casings removed
1 1⁄2 tbsp. minced fresh sage
1 lb. red apples (about 3), cored and cut into 1-inch pieces
1⁄3 cup flour
1 Dry Apple Cider
2 1⁄2 cups milk
8 oz. mild cheddar cheese
8 oz. sharp cheddar cheese
Salt and freshly ground black pepper
1 lb. Lumache pasta, or elbows
Heat the oven the 200 degrees and melt the butter in a sauce pan over a medium-high heat. Add the onion and cook for a few minutes, then add the sausage and use a wooden spoon to break up the pieces until golden brown. Throw in the sage, apple and flour and cook for another 5 minutes. Add cider and cook for 2 minutes, then add milk. Keep stirring until it turns thick and stir in half the cheese until melted.
Meanwhile bring a large pan of salted water to the oil, and the pasta and cook, stirring occasionally. When half cooked, drain the pasta and sauce into a baking dish and top with the rest of the cheese.
Bake for around 45 minutes until the macaroni cheese is bubbling and golden brown on top. Wait 10 minutes and serve.