One Pot Macaroni and Cheese with Apples

Serves: 5


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)


  1. 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).
  2. 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.
  3. 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.
  4. 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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