Ingredients
Scale
- 5 tbs butter
- 1 cup sweet onion, chopped
- 1 cup apple, cored and chopped
- 1 cup pear, cored and chopped
- 2 tbs flour
- 2 cups whole milk
- 8 oz sharp cheddar cheese, shredded or cut in small cubes
- 8 oz gruyere cheese, shredded or cup in small cubes
- 1 tbs dijon mustard
- sea salt
- pepper
- 1 pound rigatoni, cooked al denti
- 1/2lb bacon, cooked and crumbled
- 1/2 cup shredded parmesan
Instructions
- Pre-heat oven to 350 degrees
- Heat 2 tbs butter over medium heat
- Add onions, sauté for 3 minutes
- Add chopped apple and pear, sauté 5-7 more minutes until soft, remove from heat, set aside
- In the same frying pan, heat 3 more tbs butter over low heat
- Slowly add the flour and whisk vigorously until roux is formed (butter and flour should form a smooth, thick mixture)
- Continuing to whisk, slowly pour the milk into the frying pan, keep whisking until milk has combined with roux and mixture is thick and smooth
- Add the cheese in batches until all the cheese has melted into the sauce
- Stir in dijon mustard
- Season with sea salt and pepper
- In a large bowl pour cheese mixture over pasta, stir
- Mix in the onion/apple/pear mixture and crumbled bacon
- Grease a large baking dish, pour mac & cheese into dish
- Sprinkle with parmesan cheese
- Bake for 20-25 minutes until top is golden brown
- Best served hot out of the oven