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Alton Brown


8 servings

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Apple Mac & Cheese


  • 12 ounces penne pasta
  • 15 ounces apple,, 10 oz diced and 5 oz grated
  • 2 ½ cups milk
  • ½ cup apple cider
  • 3 tablespoons unsalted butter, plus 1 tablespoon
  • 1 ¼ ounces (by weight) all purpose flour
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 6 ounces cheddar cheese, grated
  • 3 ounces Gorgonzola cheese, grated
  • 1 ounce Parmesan cheese, grated


Preheat oven to 350° .Bring 4 qrt of salted water to a boil over high heat, add pasta and cook until al dente. Drain and rinse and set aside. In lg saucepan melt the 1 Tbsp of butter. Add the apples and sauté until just beginning to become tender. 4 to 5 minutes. Remove from pan and set aside.In a separate saucepan heat the milk and apple cider just until boiling, remove from heat and set aside.In the pan you used for the apples, melt the remaining butter over low heat. Add the flour and whisk for 5 minutes. Add the milk gradually and whisk to ensure no lumps. Add the nutmeg, salt and pepper and whisk until mixture begins to thicken slightly. Gradually add the cheddar and Gorgonzola cheeses and stir to combine. Stir in the apples and penne pasta. Transfer to a buttered 13 by 9 glass baking dish and sprinkle the top with the Parmesan. Bake for 20 min. or until bubbling. If not brown on top, turn on broiler and brown for 2 to 3 minutes.Serves 8 to 10 as a side dish.


Use Fuji, Braeburn, or Granny Smith apples.