Perfect for a fall dinner party, enjoy this Pumpkin Apple Three Cheese Mac and Cheese comfort dish. Serve with a side green salad and hot crunchy bread!
4c.uncooked macaroni elbow pasta
1c.gruyere cheddar cheese
2Tbspfinely chopped rosemary, separated in half
3c.apples, cut into 1-inch chunks
Additional cheddar to top
Bring a large pot of water to a boil with 1/4 cup of salt (do not add oil). Pour in pasta and allow to come back to a boil before starting timer. Cook for 7 minutes, or until pasta is el dente.
Remove from heat, strain, and rinse under cold water.
In a large sauce pan, bring heavy cream to a simmer, then add in gruyere cheddar, gorgonzola, parmesan, and pumpkin puree. Gently mix until all the cheese has melted. Lower heat to keep warm, then add in pasta. Mix thoroughly and set aside.
In medium sauce pan, heat olive oil, then add apples and sauté on medium-high for 4-5 minutes. Add in salt, cinnamon, nutmeg, and pepper.
Mix apples into pasta and cheese.
Coat a deep baking dish—oval or 9X13—with oil, then pour in pasta.
Top with breadcrumbs, cheddar, and rosemary.
Bake at 350 degrees for 15-20 minutes (uncovered), then remove and serve hot.