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Smoky Macaroni and Cheese




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




8 ounces dried large elbow macaroni
3 ounces smoked cheddar cheese or smoked Gouda cheese
1 cup reduced-sodium chicken broth
1/2 cup chopped onion
3/4 cup fat-free half-and-half
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1 medium tart apple, cored and coarsely chopped (2/3 cup)
1 tablespoon finely shredded Parmesan cheese


Recipe



. Cook macaroni according to package directions; drain. Return macaroni to saucepan. If desired, remove any darker outer layer from smoked cheese with a vegetable peeler. Shred cheese (you should have about 3/4 cup); set aside.
2. For sauce, in a medium saucepan combine broth and onion. Bring to boiling; reduce heat to medium. Cook, covered, about 5 minutes or until onion is tender. In a screw-top jar combine half-and-half, flour, mustard, and black pepper; cover and shake well. Add to onion mixture. Cook and stir just until bubbly. Remove from heat. Add smoked cheese, stirring until most of the cheese is melted. Pour the sauce over cooked macaroni; toss to combine. Pour into a 1 1/2-quart casserole.
3. Bake, covered, in a 350 degree F oven for 10 minutes. Uncover and bake about 10 minutes more or until bubbly. Let stand for 5 minutes. Top with chopped apple and Parmesan cheese. Makes 4 servings.