"Baked macaroni and cheese needs to be more moist than stovetop versions,as the baking often yields dry results. I have also found that using canned evaporated milk and cheeses that are stable in nature produces a smoother,creamier consistency. This version is great for fall,but the bacon and apples can be omitted if desired and the cider can be substituted by using 1 cup of the pasta cooking water if you want a more traditional macaroni and cheese."
ingredients:
-for topping
3 cups store bought or homemade cornbread,crumbled
1/4 cup grated parmesan cheese
1 cup red onion,finely diced
3 tablespoons unsalted butter,melted
-for cheese béchamel sauce
5 tablespoons unsalted butter
6 tablespoons flour
2-12oz cans evaporated milk (NOT sweetened condensed)
1 cup apple cider, or hard apple cider
1 teaspoon Dijon mustard OR mustard powder
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
8 oz. shredded Cabot Extra Sharp White Cheddar,divided
8 oz. Monterey Jack Cheese,shredded,divided
8 oz.White American Cheese,shredded,divided
-for assembly
8 oz. bacon or pancetta,diced
1 pound macaroni,pipetti or shell pasta
1 large Granny Smith apple, diced
method:
Dice bacon or pancetta,cook until crisp,drain of fat and reserve for later.
Melt 3 tablespoons butter in a small skillet over medium heat.
Add diced onion and saute 5 minutes until translucent.
Crumble cornbread in a medium bowl along with parmesan. Toss with the sauteed onions to moisten. Cover in plastic wrap and set aside.
Boil 4-6 quarts water in a large pot,add 1 tablespoon Kosher salt to boiling water and pasta.
Cook until tender but still a little firm as pasta will continue to cook later in oven with sauce.Drain pasta in a large colander and rinse well in cold water to stop the cooking process.Shake well of excess water and pour into a large bowl.
While the pasta is cooking,melt remaining 5 tablespoons butter in a medium sauce pot over medium heat and stir in flour until well incorporated. Continue cooking,stirring constantly 3 minutes.
Slowly whisk in evaporated milk and cider a little at a time until thickened into a sauce.
Stir in salt,pepper,nutmeg,cinnamon and cayenne.
Remove from heat and add 6 oz. of the cheddar,6 oz. of the Jack and 6 oz. of the american cheese to the sauce. Reserve the remaining 2 oz. of each cheese for topping. Stir sauce until cheeses are melted and smooth.
Add sauce to pasta along with reserved cooked bacon and diced apples.
Mix well to combine.
Preheat oven to 375 degrees and coat a 9 x 13 x 2 inch baking pan with nonstick spray.
Pour pasta with cheese sauce into baking pan,top with reserved 6 oz. of the cheeses and top evenly with the reserved cornbread topping.
Bake for @45 minutes or until cornbread topping is golden brown and the cheese is bubbly.
Cool 15 minutes , cut into squares and serve warm with a tossed green salad.
Yield:8-10 servings
