Mac and Cheese with Bacon and Apple Recipe

Ingredients

• 1/2 pound dried macaroni noodles
• 1/2 lb bacon (chopped)
• 1/2 a large sweet onion (chopped)
• 1 firm (crisp apple (such as Braeburn), seeded and chopped)
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup low-sodium chicken broth
• 1 1/2 cups milk (I used 2%)
• 5 ounces Gouda cheese (shredded)
• 3 ounces Cheddar cheese (shredded)
• Salt & Pepper

Instructions

1. 1

   Bring 6 cups of water to a boil in a large pot over high heat. Add the noodles and cook until al dente. Make sure not to overcook.

2. 2

   Drain the noodles and set aside. Return the pot to the stove and set the heat to medium. Add the chopped bacon and cook until the fat has rendered, about 6-8 minutes. Remove the cooked bacon with a slotted spoon and reserve the bacon grease in the pot.

3. 3

   Add the onions to the pan. Sauté for 3 minutes, using a wooden spoon to scrape up any brown bits on the bottom of the pan. Add the apples and sauté for another 3 minutes. Remove the onion and apples from the pan and set aside with the cooked noodles. Carefully wipe any excess fat from the pan.

4. 4

   Add the quarter cup of butter to the pan and allow it to melt. Sprinkle the flour into the pan and whisk into the butter. Cook the roux mixture* for 3 minutes, whisking constantly.

5. 5

   Slowly pour the chicken broth into the pan and continue to stir. Allow the sauce to come to a boil over medium heat. Once it has come to a boil, pour the milk into the sauce and stir well.

6. 6

   When the sauce mixture just barely returns to a boil, turn off the heat and stir in the shredded cheese one handful at a time. Return the cooked pasta, bacon, onions, and apples to the pot. Taste, and add salt and pepper as needed. Serve hot!