Apple and Sausage Macaroni and Cheese

By á-47386

Saveur magazine

Ingredients

• Ingredients
• 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 cup Angry Orchard Stone Dry Apple Cider
• 2 1⁄2 cups milk
• 8 oz. mild cheddar cheese
• 8 oz. sharp cheddar cheese
• Kosher salt and freshly ground black pepper
• 1 lb. Lumache pasta, or elbows

Details

Preparation time 90mins
Adapted from saveur.com

Preparation

Step 1

Heat oven to 375°. 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.