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Gruyere and Gouda Bacon Apple Macaroni and Cheese



1 Lb. (16oz) of curly macaroni pasta
8 Ounces of bacon
1 Pink lady apple, diced
1/4 Cup of unsalted butter
1/4 Cup of all-purpose flour
3 Garlic cloves, minced
2 Teaspoons of fresh minced rosemary
1/2 Teaspoon of kosher salt
1/2 Teaspoon of black pepper
½ Teaspoon of onion powder
2 ½ Cups of whole milk
1 Cups of fontina cheese, shredded
1 Cup of gouda cheese, shredded
1 ½ Cup of gruyere cheese, shredded (reserve ½ Cup for topping)


Preheat oven to 450 degrees Fahrenheit. Spray a Staub casserole dish with non- stick spray. Bring a large pot of water to a rolling boil. Drop pasta in and boil for 7-9 minutes or until al dente. Drain pasta and set aside. 

Cook bacon strips on low heat until fat has rendered and bacon is crispy. Set bacon on paper towel lined plate and crumple when cooled. Sauté diced apple in bacon fat for 5-7 minutes or until tender. Transfer apple to a small bowl and set aside.

In a large sauté pan melt 1/4-cup butter on medium heat. Add flour to melted butter and cook for 2 minutes, whisking occasionally. Add in minced garlic, rosemary, salt, pepper, onion powder and whisk to avoid burning.

Add milk to butter/flour mixture and turn heat up to medium high. Whisk mixture occasionally for 3-4 minutes or until boiling and until the mixture has thickened. Remove milk mixture from heat and whisk in cheese until melted. Stir in apples and crumpled bacon to cheese sauce. Stir cheese sauce into macaroni noodles. Transfer noodles to a casserole dish.

Sprinkle mac and cheese with remaining ½ cup of Gruyere and bake for 10-15 minutes or until top is golden.