How to Make Mac and Cheese
Step #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. This dish is full of smoky, savory, ooey-gooey goodness, with just a hint of sweetness from the apples. I absolutely love the combination of cheddar and apples, but for this recipe, I also added gouda for extra meltiness. I’ve mostly been able to stay on top of the plums, cherries, and blackberries. But now that the apples are coming in, things have just gotten out of control. Step #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. Step #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. Step #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. Step #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! To reheat, gently warm it on the stove over low heat, adding a splash of milk to loosen the sauce if necessary. Alternatively, microwave it in short bursts, stirring in between, to evenly distribute the heat without drying it out.
