I wish I had known about cooking with hard cider sooner. I got my first dose of it’s culinary awesomeness at Thanksgiving 2011, when I added it to my pan gravy. We have about a case of of our local, homebrew cider left from that same year – that I’ve kind of been hoarding. But, when I saw this recipe I couldn’t resist going down to the basement to pull a bottle out.
I’d made a beer macaroni & cheese before, and I’d deemed it my favorite. But this version definitely gives it a run for it’s money. The hard cider lends a wonderful flavor, without being overpowering. And the addition of finely chopped Granny Smith apples and onions? Brilliant.
Spring is on the horizon, and I’m looking forward to it – but I’m trying to get my fill of winter warming favorites while I still can. And, nothing tops a big bowl of creamy, cheesy pasta. Especially when you bring booze to the party too!
Hard Cider Macaroni & Cheese
2.5 cups elbow macaroni (or another pasta shape)
1 cup hard cider
1 cup half & half
3 Tbsp butter
3 Tbsp all-purpose flour
1 Granny Smith apple, peeled, cored and diced
1 small onion, diced
16 ounces white Extra Sharp Cheddar cheese, shredded (I like Cabot)
Bring a large pot of water to a boil. Add pasta and cook for 6 minutes. Drain, and place in 2 quart baking dish. Set aside.
For the sauce; melt butter in a large saucepan over medium-high heat. Add diced onions and apples. Saute for approximately 5-10 minutes or until the onions are translucent. Sprinkle flour over them and cook for about 2 minutes, mixing continuously until the flour has coated all of the onions and apples. Slowly pour in cider and half & half. Whisk constantly until mixture starts to bubble and thicken. Turn off heat, and stir in 12 oz of shredded cheese. Mix until smooth.
Pour cheese sauce over the cooked and strained pasta in the baking dish. Top with remaining cheese.
Bake at 350 for 40 minutes or until the sides are bubbly and cheese is browned.
Source: adapted from Bakeaholic Mama
14 Comments
It’s 9 am and I am craving mac n cheese. And hard cider. I blame you =)
I would never in a thousand years thought of this, but it is absolutely brilliant. I too have started loving recipes with beer, but this sounds even better.
This looks amazing!
Nothing better than apple and cheddar!
Seriously, this combination of flavors sounds utterly amazing. I know what I’m making for dinner tomorrow!
What does “half and half” mean? Haven’t seen that in a recipe before.
It’s half cream, half milk. Often used as coffee creamer. Found with the milk, cream, and other dairy items in your grocery store.
I have to confess I’ve never cooked with hard cider but this recipe is just begging to be made in my kitchen, and soon!! I love the apples and onions in here, such a good combo.
this is all I want for dinner tonight.
I love apple and cheddar together! I’ve never had mac n cheese like this before!
this dish seems like it tastes like bad decisions…..
You never know until you try! It’s delicious. I think your problem probably stems from the fact that most of the hard ciders on the market today are horrendous!
This looks great! What kind of cider did you use?
I used our own hard cider, that we bottled a couple of years ago. But, Hornsby’s cider or Woodchuck Amber would be good choices.
I’m making this tonight!