Jews' Next Dor

Congregation Beth David's Young Adult Group for Jewish 20 & 30 Somethings

Appleroni and Cheese

Posted by jewsnextdor on September 10, 2009

This dish was popular in our 2nd Annual Jews’ Next Dor Apples & Honey Cook-off.

Appleroni and Cheese

Submitted by K. D.

Serves: 6

Ingredients
2 cups uncooked elbow macaroni
1 1/2 medium Michigan Red Delicious apples
2 tablespoons unsalted butter
2 tablespoons unbleached all]purpose flour
1 1/2 teaspoon sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup whole or 2% milk
1 cup half]and]half
1 1/2 cups grated mild Wisconsin cheddar cheese
1 cup grated sharp Pinconning cheese
Extra virgin olive oil
Lemon juice
Kosher salt
Fresh]ground pepper
Extra unsalted butter
Extra unpeeled apples for garnish

Equipment
1 8 x 8 (1/2]quart) glass casserole dish
6 or 8 quart pot
Large colander
Small bowl
Large mixing bowl
Medium saucepan

  1. Directions:
    Use some butter to butter the inside bottom and sides of the glass casserole dish and
    set it aside.
  2. Put about 4 quarts of water in the pot, add a tablespoon of the olive oil to the water, and set
    the heat to medium/high.  Once the water is boiling, add the uncooked macaroni to it. Cook the noodles about 7 minutes until they’re al dente. Drain the macaroni in the colander. Dump
    the drained noodles into a large mixing bowl and set it aside to cool a bit.
  3. Preheat an oven to 350 degrees Fahrenheit.
  4. Peel and core the apples and cut them into wedges about 1/4″ thick at the outside, placing the wedges into the small bowl. Sprinkle the apple wedges with some of the lemon juice. Toss the apple wedges and lemon juice by hand so the wedges are completely coated.
  5. Add the sugar, cinnamon and nutmeg to the apple wedges and again toss them
    by hand. Set them aside.
  6. Put the 2 tablespoons of butter in the medium saucepan, set it for low heat and gently let the butter melt. As soon as the butter is melted, slowly add the flour, stirring the mixture constantly until it’s smooth.
  7. Gradually stir in the milk and the half-and-half.
  8. Continue to cook this mixture, stirring it constantly, until it boils and thickens. Remove the sauce from the heat.
  9. Add the grated Pinconning cheese and 1 cup of the cheddar cheese. Stir this gently until all the
    cheese is melted and the overall sauce is smooth. Add salt and pepper to taste.
  10. In the large mixing bowl, gently toss the seasoned apple wedges in with the cooked macaroni.
  11. Fold the cheese sauce into the mixture of macaroni and apples, continuing a gentle folding until all the noodles and apples are covered. Pour the completed mixture into the buttered glass dish.
  12. Top the mixture with the remaining 1/2 cup of cheddar cheese and dot it all by cutting about 2 tablespoons of the extra butter into little pieces and placing them on top of the mixture.
  13. Bake the completed dish uncovered in the oven for 35 to 40 minutes until the top cheese is
    melted and is a golden brown. Pull it out of the oven and let it stand 5 minutes so the cheese will finish setting.
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