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Hard Cider Mac 'n' Cheese

1, 13.5 oz box of macaroni or similar pasta

1 cup Fly Creek Cider Mill Original Hard Cider

3 tablespoons unsalted butter plus more for greasing the pan

3 tablespoons whole wheat flour

1 New York State-Grown apple peeled, cored and diced

1 yellow onion finely diced

1 1/2 pounds of Mill-Aged, Extra-Sharp New York State Cheddar Cheese - grated

1 cup heavy cream

  1. Hard Cider Mac 'n' Cheese
  2. Prepare pasta according to directions on box.
  3. Meanwhile, to prepare your cheese sauce, in a medium sauce pan, over medium-low heat, add butter, onions and apples.
  4. Saute for approximately 5-10 minutes or until the onions are translucent.
  5. Sprinkle flour over them mixing continuously until the flour has coated all of the onions and apples. (It should appear pasty).
  6. Slowly pour in cider, whisking constantly, followed by the cream.
  7. Bring the mixture up to a boil.
  8. When boiling, add approximately 3/4 of the cheese stirring constantly until it has melted into the sauce.
  9. Pour cheese sauce over the cooked and strained pasta and if necessary, season with salt and pepper.
  10. Pour into a medium baking dish.
  11. Top with left over cheese.
  12. Bake at 350 degrees F for 20 minutes or until the sides are bubbly.
  13. Remove from heat and serve immediately.

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