JColt

Ingredients

4 tablespoons unsalted butter
1 yellow onion coarse dice
1 lb . bulk pork sausage
5-6 leaves of fresh sage minced
3-4 inch apples cored and cut into 1 pieces
1/3 cup all-purpose flour
1 cup apple cider
2 1/2 cups milk
1 cup mild cheddar cheese shredded, 8 oz.
1 cup sharp cheddar cheese shredded, 8 oz.
Kosher salt and freshly ground black pepper
1 lb . elbow macaroni or shells of your choosing.

Instructions

Pre-heat oven to 375°. Melt butter in a large skillet or dutch oven over medium-high; add onion and saute 2 minutes.

Add the sausage and brown, using a wooden spoon to chop up and brown, about 10-12 minutes. Next, add apple and sage then cook about 5 more minute; add flour and then cook 2 more minutes. Add the cider and cook another 2 minutes, then add milk.

Cook and stir occasionally, until thickened for about 8-10 minutes. Fold in half of the cheese, salt, and pepper making sure cheese completely melted.

Prepare pasta as directed, using large pot of boiling water. Drain pasta, then return to large pot and stir in cheese mixture.

Spread the pasta in a greased 9 x 13" casserole dish and top with remaining cheese.

Bake for about 45 minutes. Let cool for 10 minutes before serving.