Granny Smith Apple Mac and Cheese

October 2013

Hopefully you've settled into your back-to-school routine and your weeknight dinners are not taking up too much of your time. We know you want quick, simple, no-fuss meals during the week that get you in and out of the kitchen in a flash. This month, we've got a recipe that meets all that criteria AND tastes great too!

In our opinion, mac and cheese is all about the cheese. And this month, we deliver cheesy goodness, with a twist. We've added a little crunch in the form of Granny Smith apple pieces that change the flavor profile just enough to give you a new way to have an old favorite.

Try this recipe out and This email address is being protected from spambots. You need JavaScript enabled to view it. to let us know what you think. We're sure this is going to be one of your new favorite go-to's for a Quick 'n Easy any night dinner. Bon appetit!


  • 1/2 pound of cooked elbow macaroni
  • 1 cup yellow onion, diced
  • 2 cups granny smith apple, diced
  • 1 cup milk
  • 1 cup heavy cream
  • 1/4 cup flour
  • 1/2 pound grated cheddar cheese
  • 1/2 pound grated gouda cheese (or your choice of monterey jack or muenster)
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter
  • salt and pepper to taste

*EZE VEGAN: To veganize this recipe, substitute milk, cream and cheeses with your favorite vegetable (almond, soy, etc.) counterparts. There are some great tasting vegan cheese replacements on the market now that taste and melt like the animal versions most people are familiar with. Quantities, cooking temperature and time remain the same.

Preheat oven to 350° F. Melt the butter in a saucepan over medium heat. Whisk in the flour to create the roux. Cook the roux until blonde in color, then slowly and carefully whisk in the milk and cream until the mixture thickens. Season with salt, pepper and cinnamon. Slowly whisk in the cheese, little by little, until the mixture is thoroughly combined. Mix the cheese mixture with the apples and macaroni, then pour into a baking dish.

Bake 30 - 40 minutes. Plate and serve.

Serve with a green salad and warm corn bread. Serves 4 - 6.