Apple White Cheddar And Gruyere Macaroni Cheese

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This is the 2006 winning recipe for tillamook macaroni & cheese cook-off by tim hutchinson of seattle, wa. it is absolutely delicious!!

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Steps

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Heat oven to 375 degrees.

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Butter a 13 by 9 inch or 3 quart casserole dish.

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Remove crust from bread , cut into 1 / 2 inch cubes , and place in bowls.

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Melt 2 tablespoons butter over medium heat.

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Pour melted butter over bread and toss to coat.

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Put bread cubes into a food processor and process until fine crumbs form.

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Set bread crumbs aside.

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In a medium saucepan over medium heat , heat milk , cream and apple cider until hot.

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While milk mixture is heating , melt remaining 4 tablespoons butter in a large high-sided skillet over medium heat.

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When butter is melted and bubbling , add flour.

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Cook stirring for 1 minute.

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Pour hot milk mixture slowly into skillet with flour-butter mixture whisking constantly.

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Continue cooking and whisking over medium heat until sauce bubbles and becomes thick.

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Remove from heat and stir in 1 / 2 teaspoon salt , pepper , nutmeg , cayenne pepper , mustard , 2 1 / 2 cups cheddar and 1 / 2 cup gruyere.

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Combine and set aside.

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Fill a large saucepan with 3 .

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Ingredients

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french bread, unsalted butter, milk, heavy cream, apple cider, flour, salt, ground black pepper, nutmeg, cayenne pepper, dijon mustard, white cheddar cheese, gruyere cheese, medium pasta shells, pasta