Shelf Reliance Apple Bacon Mac And Cheese
This week I grabbed the new Every Day with Rachel Ray magazine. I have never purchased this one before and was pleasantly surprised. It had several recipes that I just had to try. This mac and cheese recipe looked so different and I really wanted to try it out with my THRIVE freeze dried apples!
The dish turned out great. I ended up making half of the recipe and it still made enough for 6-8 servings. Every few bites you will be surprised with a little taste of apple that gives it such a unique twist. The recipe called for white cheddar although I had my freeze dried Monterrey Jack and Mozzarella so I used those instead. This is definitely a keeper!
Ingredients:
1 1/4 Cup THRIVE Elbow Noodles
1 Cup THRIVE Freeze Dried Mozzarella Cheese*
1/4 Cup THRIVE Freeze Monterrey Jack Cheese*
1 Tbs THRIVE Freeze Dried Green Onions
1 Cup THRIVE Freeze Dried Granny Smith Apples* (broken into 1/2″ pieces)
1 1/2 Cup THRIVE Instant Milk*
6 Slices Bacon
2 Tbs Flour
2 Tbs Butter
Salt & Pepper
*rehydrated
Preheat oven to 350 degrees. In a large pan, cook bacon over medium heat until crisp. Remove and lay on a paper towel lined plate. Remove all but 1 tbs of grease, add apples and cook, stirring frequently until browned, set aside.
Cook pasta in a pot of boiling water for 5-6 minutes and drain. In a medium sauce pan melt butter over medium heat then stir in flour. Once blended add in milk and whisk until thickened 5-7 minutes. Once thickened add cheese and whisk until smooth. Season with salt and pepper.
Combine all ingredients into a 9″ square baking dish and bake for 30 minutes. You can top with extra cheese or bacon crumbles.
That looks and sounds SO GOOD! I'm going to try it.
Yummy! I've never heard of adding apples to mac n cheese but this is definitely worth a try. Thanks for the recipe!