Pommies Mac & Cheese

Pommies Mac & Cheese

Mac & Cheese with a side of cider. How can you go wrong? Enjoy these few easy steps to prepare a great dish for everyone to enjoy. Pommies may be added to the mac & cheese mix, but feel free to wash it down with one, too! Thank you to Tide & Thyme for the recipe (www.tideandthyme.com).


2.5 cups of macaroni (or other pasta)
1 cup of Pommies Dry Cider
1 cup of half & half
3 tablespoon of butter
3 tablespoon of all-purpose flour
1 Granny Smith apple (peeled, cored and diced)
1 small onion (diced)
16 ounces of white cheddar cheesed (shredded)


Bring pot of water to a boil. Add your pasta and cook for approximately 6 minutes. Drain and put pasta in a baking dish of your choice in size. Set the pasta aside.

To begin the sauce process, melt butter in a large saucepan on medium-high heat. Add diced onions and apples. Sauté until onions are almost see-through (approximately 5-10 minutes). Scatter flour over the onions and cook for another 2 minutes. Mix the onions and apples continuously until the flour covers them entirely. Add Pommies Dry Cider and half & half to the onions and apples. Whisk constantly until it begins to bubble and thicken. Turn off heat and mix in 12 oz of shredded cheese (leave 4 oz for top layer), whisking until smooth.

Pour cheese sauce over the cooked pasta in the baking dish. Top it off with remaining shredded cheese.

Bake at 350°F for 40 minutes or until the sides are bubbly and cheese is brown.