One Pot Macaroni and Cheese with Apples
8 ounces elbow macaroni
2 cups low-fat milk
2 tablespoons butter (divided)
½ teaspoon dry mustard
¼ teaspoon nutmeg
1 teaspoon kosher salt
1 cup sharp cheddar cheese (grated)
2 apples (cut in ¼” dice)
6 slices center cut bacon
1 teaspoon fresh rosemary (finely chopped)
Shredded cheddar cheese (for garnish)
- In a large saucepan pour in macaroni, milk, 1 tablespoon butter, mustard, nutmeg and salt. Heat on medium and bring milk to a simmer. Reduce heat to low and stir macaroni mixture for 15 to 20 minutes (the milk will start to thicken and be absorbed by the pasta).
- Taste pasta for doneness and stir in cheese and butter until completely combined. Turn off flame and cover and let sit for 5 minutes. The macaroni will soak up any extra liquid and soften a touch more.
- While the macaroni sits cook of your bacon until golden and crispy. Drain on a paper towel. Save about 1 tablespoon of bacon grease and in same pan add apples and rosemary. Cook for about 4 minutes over medium heat until apples are slightly softened. Crumble and add bacon to apple mixture.
- Stir apple mixture into macaroni and cheese. Serve right away and garnish with grated cheddar.
Recipe Credit: Skinny Sweets Daily, Liz Hughes
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