Recipes
Apple and Sausage Macaroni and Cheese
Hard cider plus fresh fruit give this comforting casserole a double dose of fall flavor.
- Serves
6
- Time
1 hour 30 minutes
Once it’s fall, aka apple season, there's nothing better than pork baked with apples, fresh apple cider with cheddar, or this savory-sweet apple and sausage macaroni and cheese. Hard apple cider makes its way into the roux for the cheese sauce, while pork sausage, sage leaves, tender pieces of fresh apple, and plenty of gooey melted cheddar round out the pasta—this comforting casserole is guaranteed to satisfy all your autumn cravings (and impress all your guests at Thanksgiving!).
Ingredients
- 4 Tbsp. unsalted butter
- 1 yellow onion, coarsely chopped
- 1 lb. pork sausage (about 4 links), casings removed
- 1 lb. red apples (about 3), cored and cut into 1-in. pieces
- 1½ Tbsp. finely chopped sage leaves
- ⅓ cup all-purpose flour
- 1 cup hard apple cider
- 2½ cups milk
- 8 oz. mild cheddar cheese, grated (about 2 cups)
- 8 oz. sharp cheddar cheese, grated (about 2 cups)
- Kosher salt and freshly ground black pepper
- 1 lb. lumache pasta or elbow macaroni
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Instructions
Step 1
Position a rack in the center of the oven and preheat to 375°F.
Step 2
In a large pot over medium-high heat, melt the butter. When the foam subsides, add the onion and cook about 2 minutes. Add the sausage and cook, using a wooden spoon to break the meat into small pieces, until browned, 10–12 minutes. Add the apples and sage and cook about 5 minutes. Add the flour and cook about 2 minutes. Add the cider and cook 2 about minutes. Add the milk and cook, stirring occasionally, until thick, 8–10 minutes more. Stir in half the cheese, season to taste with salt and black pepper, and continue cooking until the cheese has melted.
Step 3
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until halfway cooked, about 5 minutes. Drain the pasta, transfer to the pot with the cheese sauce, and stir well to coat. Transfer to a 9- by 13-inch baking dish and top with the remaining cheese.
Step 4
Transfer the baking dish to a baking sheet and bake until golden brown and bubbly, about 45 minutes. Set aside to cool for 10 minutes before serving.
- Position a rack in the center of the oven and preheat to 375°F.
- In a large pot over medium-high heat, melt the butter. When the foam subsides, add the onion and cook about 2 minutes. Add the sausage and cook, using a wooden spoon to break the meat into small pieces, until browned, 10–12 minutes. Add the apples and sage and cook about 5 minutes. Add the flour and cook about 2 minutes. Add the cider and cook 2 about minutes. Add the milk and cook, stirring occasionally, until thick, 8–10 minutes more. Stir in half the cheese, season to taste with salt and black pepper, and continue cooking until the cheese has melted.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until halfway cooked, about 5 minutes. Drain the pasta, transfer to the pot with the cheese sauce, and stir well to coat. Transfer to a 9- by 13-inch baking dish and top with the remaining cheese.
- Transfer the baking dish to a baking sheet and bake until golden brown and bubbly, about 45 minutes. Set aside to cool for 10 minutes before serving.
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