Sausage & Apple Mac and Cheese

By Trace Barnett

Savory sausage, tender pasta, and a silky cheese béchamel come together with apples, sage, and thyme for just a hint of sweetness and warmth. It’s hearty without being heavy, comforting without being plain, and exactly the sort of supper that pairs beautifully with a crisp green salad, good bread, and a cool night outside.

This is the kind of dish that feels right when the evenings start to cool and everyone’s a little happier lingering around the table.

Sausage & Apple Mac and Cheese

Prep Time: 25 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 5 minutes~
Servings:  6 – 8

INGREDIENTS

For the Sausage & Apple Base

•       2 tablespoons olive oil
•       1 pound mild sausage
•       1 onion, chopped
•       1 apple, chopped (Honeycrisp or Granny Smith work beautifully)
•       1 tablespoon chopped fresh sage
•       2 tablespoons chopped fresh thyme
•       2 cloves garlic, minced

For the Pasta

•       1½ pounds elbow pasta
•       Coarse salt, for the water

For the Cheese Béchamel

•       8 tablespoons salted butter
•       2 tablespoons all-purpose flour
•       1½ cups heavy cream
•       1 cup reserved pasta water (use as needed)
•       ½ cup grated Parmesan cheese
•       3 cups shredded aged white cheddar
•       1 cup shredded Gruyère
•       Freshly ground black pepper

For the Top

•       Breadcrumbs, for sprinkling
•       Extra cheese, optional

INSTRUCTIONS

• Preheat & Prepare: Preheat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish and set aside.
• Build the Flavor Base: Heat olive oil in a large skillet over medium-high heat. Add the sausage, onion, and apple. Cook until the sausage is browned and the onions are soft and fragrant, about 5–7 minutes.
• Stir in the sage, thyme, and garlic, cooking just until the garlic is fragrant — about 30 seconds. Remove from heat and set aside.
• Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain and set pasta aside.
• Make the Cheese Béchamel: In a large, heavy-bottomed pot over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 1–2 minutes, just until the mixture smells lightly nutty and loses its raw flour edge.
• Slowly whisk in the heavy cream, followed by about ½ cup of the reserved pasta water, whisking until smooth. Let the sauce gently simmer until slightly thickened.
• Reduce heat to low and add the Parmesan, cheddar, and Gruyère in handfuls, stirring until melted and velvety. Season generously with freshly ground black pepper and a pinch of salt, tasting as you go. Add additional pasta water as needed for a smooth, pourable sauce.
• Bring It All Together: Fold the cooked pasta into the cheese béchamel, stirring gently to coat every noodle. Add the sausage and apple mixture and stir until evenly distributed.
• Transfer the mac and cheese to the prepared baking dish. Sprinkle the top with breadcrumbs and a little extra cheese if you’re feeling indulgent.
• Bake uncovered for 25–30 minutes, until bubbling around the edges and golden on top.
• Rest & Serve: Let the casserole rest for 10 minutes before serving — just long enough to settle, but still wonderfully creamy.