Mac and Cheese

As our weather grows cooler in Pennsylvania, comfort food makes an appearance on the table. While mac and cheese is welcome in all seasons, we think adding some hard cider makes it perfect dish for those cool autumn nights.

  • 1 lb. pasta – We used veggie pasta because we can always eat more veggies
  • 2 Tbsp. butter
  • 3 Tbsp. flour
  • 2/3 cup hard apple cider – We used Original
  • 1 and 1/3 cup milk
  • 2 and 2/3 cups sharp cheddar cheese, shredded
  • 1/2 lb. bacon
  1. Cook the bacon. We did ours in the oven. Then, chop the cooked bacon into small pieces. Set aside.
  2. Cook pasta in salted water. Don’t over cook, you are going to be baking in a few steps.
  3. In a large saucepan, melt butter over medium-high heat. Whisk flour into the butter to form a roux and cook for 1 minute. Work out those lumps.
  4. Whisk cider into the roux a bit at a time until all the lumps are gone.
  5. Whisk in milk. Bring the sauce to a simmer and cook, stirring frequently, until sauce has thickened, about 5 minutes.
  6. Remove sauce from heat. Stir in cheddar cheese and mix until cheese has melted.
  7. Stir most of the bacon into sauce. Keep a handful out to use as a topping after it is baked.
  8. Stir pasta into sauce and coat.
  9. Pour pasta into a baking dish and top with the bacon that you set aside.
  10. Bake at 375 for 20-25 minutes or until edges are crispy.


Adapted from