New twists for an epic combo on an old classic makes the whole family happy. Imagine a classy French onion soup meeting the classic Mac and cheese with an apple twist for a new take on an ooey, gooey, creamy side dish with a crispy topping.
CARAMELIZED ONION & APPLE MAC & CHEESE
½ cup butter + 2 tablespoons for the Panko topping
3 Vidalia onions, thinly sliced
3 COSMIC Crisp apples, peeled, cored, and medium diced
5 tablespoons WONDRA flour
3½ cups WHOLE milk
1 teaspoon FRESH thyme, chopped
4 cups smoked Gouda, grated
3 cups Muenster cheese, grated and divided
FRESH ground sea salt and black pepper, to taste
1 teaspoon ground mustard
1 teaspoon smoked paprika
1 pound pasta, favorite shape, cooked and cooled
1 cup Panko crumbs to top the dish with
- Preheat the oven to 350°.
- In a large stock pot, melt the butter over medium heat.
- Add the onions and cook 20-30 minutes until golden brown and caramelized.
- Add the apples and sauté 1–2 minutes.
- Stir in the flour until combined and turning golden.
- Slowly pour in the milk, stirring continuously. Let it come up to a simmer with the milk beginning to thicken.
- Remove from the heat and add the fresh thyme, Gouda cheese, 1 cup Muenster, salt, pepper, mustard and paprika, stirring until the cheese has fully melted and the mixture is smooth.
- Fold in the pasta and pour the mixture into a prepared 13 x 9 baking dish or into individual ramekins.
- Melt the 2 tablespoons butter in a small bowl and whisk into Panko crumbs until thoroughly combined.
- Top with the remaining Muenster cheese and Panko crumb mixture.
- Bake 45 minutes or until bubbly and the top is golden brown.
NOTE:
- Mild white cheddar or Monterey Jack cheese would work fine as a substitute for the Muenster.
- Adding rotisserie chicken pieces makes this a wonderful one dish meal.
