The flavor is strong, sort of like cheese fondue, and goes really well with smoky ham or sausage.
13oz box macaroni of choice - cook as directed on package.
In medium pan on medium heat:
Melt: 3 TB butter.
Saute: 1 diced Granny Smith apple, 3 minutes
Sprinkle with 3 TB flour, mixing constantly. The flour should make a pasty coating.
Slowly stir in 1 c. hard cider and 1 c. light cream.
Stir constantly over med-low heat until smooth.
Bring to boil, then stir in 12oz shredded sharp cheddar cheese.
Mix until smooth.
Stir in pasta.
At this point you can refrigerate and bake later, but the flavor and texture will be better if you bake right away at 350 for about 20 minutes. If you refrigerate and bake later, increase baking time to 30 minutes.
Serve with the second half of the cider, if you haven't already finished it :)
Be sure to use hard distilled cider, such as Angry Orchard Crisp Apple (the alcohol evaporates during cooking and just leaves the cider flavor). Sweet cider doesn't work for this.
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