macaroni and cheese alla apple carbonara
 
kim frantz presented an unusually delicious flavor combination by 
combining sage with two of america's favorite foods. panko, fine japanese 
bread crumbs, can be found in specialty stores and some grocery stores. 
 
serves 4. 
 
8 oz.  campanelle pasta
5 slice  smoked bacon, cut into 1-inch pieces
1/4 cup  and 2 tablespoons butter, divided use
2   apples, cored and diced into 1/2-inch cubes
2 Tbsp  brown sugar
1/4 cup  all-purpose flour
1 tsp  salt
1/4 tsp  pepper
1 cup  beer
1 cup  heavy cream
1 cup  (4 ounces) extra-sharp cheddar cheese, shredded
1 cup  (4 ounces) vintage white cheddar cheese, shredded
1/4 cup  fresh chopped sage
1/4 cup  panko
 
preheat oven to 375 degrees. cook pasta according to package directions, 
drain and set aside. meanwhile, saute bacon in a large skillet over medium 
heat, turning, until crisp. remove bacon and set aside on paper towels to 
drain. melt 2 tablespoons butter in same pan. add apples and sugar and 
cook until apples are soft and caramelized, about 5 minutes. set aside. 
melt 1/4 cup butter in a medium saucepan over medium-high heat. stir in 
flour, salt and pepper and stir until smooth. gradually stir in beer and 
cream, and bring to a boil, stirring constantly. reduce heat and continue 
to cook until thickened, about 1-2 minutes. remove from heat. stir the 
cheeses into cream mixture until cheese melts. stir in sage, bacon and 
apples. add pasta and stir until combined. spoon into a greased 
11-inch-by-7-inch pan. sprinkle with panko. bake for 15-20 minutes, or 
until heated through and golden brown on top. 
 
 
 
 
 
(ID: 73777) Mirror: rec.food.recipes: Mon, Jul 18, 2005


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