Creamy Toma Mac & Cheese with Roasted Apples & Original Blue
Serves 8 - 10
4-5 cups chopped apples (Gala, Fuji or other somewhat sweet variety)
1 teaspoon olive oil
Salt & pepper
1 pound Macaroni, Penne or other tubular pasta
½ cup unsalted butter
1 shallot, minced
¼ cup dry white wine
¼ cup flour
2 cups milk
2 cups heavy whipping cream
1 bay leaf
½ teaspoon salt
¼ teaspoon cayenne pepper
12 oz. Point Reyes Toma, shredded
6 oz. Point Reyes Original Blue, crumbled
1 cup Panko, toasted
Heat oven to 400°.
In a mixing bowl, toss apples with olive oil. Add a pinch of salt and pepper and toss again to combine. Spread onto a parchment-lined sheet pan. Roast in oven 10-15 minutes until fork tender.
Prepare pasta according to package directions.
In the meantime, melt butter in large saucepan over medium heat. Add shallot, sauté a few minutes until tender. Add wine and cook another minute.
Whisk in flour until smooth, then cook, whisking constantly 2 minutes. Slowly whisk in milk, cream, bay leaf, salt and cayenne. Cook, whisking constantly, until mixture thickens and begins to bubble, about 12 – 14 minutes. Remove pan from heat, and remove and discard bay leaf. Add shredded Point Reyes Toma and Original Blue, stirring until melted and combined.
Stir in cooked pasta and roasted apples, stirring until blended. Pour prepared pasta into serving dish/es. Top with toasted panko. Serve hot.
