Smoky Macaroni And Cheese
|Large elbow macaroni||8 Ounce (Dried)|
|Smoked cheddar cheese/Smoked gouda cheese||3 Ounce|
|Reduced sodium chicken broth||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Fat free half and half||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Tart apple||1 Medium, cored and coarsely chopped|
|Finely grated parmesan cheese||1 Tablespoon|
Cook macaroni according to the 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.
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 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.
Bake, covered, in a 350° oven for 10 minutes.
Uncover and bake about l0 minutes more or until bubbly.
Let stand for 5 minutes.
Top with chopped apple and Parmesan cheese.