Feb 09 2008
This is another great Better Homes & Gardens recipe. I’d really LOVE to work in their test kitchen. I love everything they come up with.
They have this great spread of 10 different versions of macaroni & Cheese: herbed, Italian, harvest, smoky, new england, pizza, Denver, south of the border, Greek, and garden. I think they all look good, but I had to star somewhere, so we went with harvest.
3 Tablespoons of Butter
2 Pink Lady Apples, cored and sliced
1 Cup of Walnuts, chopped
2 sprigs of Sage, minced
2 1/2 Cups Milk
2 Tablespoons Flour
1/8 teaspoon Pepper
1 1/2 Cup shredded Cheddar Cheese*
100 grams (4 slices) of American Cheese
2 Cups of uncooked Macaroni Noodles
Cook macaroni according to package directions.
In the mean time, melt the butter in a skillet and add the walnuts, apples, and sage until tender, maybe 15 minutes.
In a sauce pan, combine the milk, flour, and pepper and stir over medium-high heat until thickened. Stir in cheddar and American cheese until melted. Then, stir in cooked macaroni and apple mixture.
**Place in a casserole dish and bake at 180Â°C (350Â°F) until bubbly, ca. 25-30 minutes.
**I didn’t think it tasted as yummy baked…I like my runny. My husband, on the other hand, thought it was great. To each their own….
*We don’t get sharp cheddar here in Germany, nor do they add salt to cheeses here, so if this is also the same for you, I’d add about 1/2 a teaspoon of salt in along with the pepper.