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Fall Baked Mac & Cheese

  • Author: Chocolate Covered Cheetah


  • 5 tbs butter
  • 1 cup sweet onion, chopped
  • 1 cup apple, cored and chopped
  • 1 cup pear, cored and chopped
  • 2 tbs flour
  • 2 cups whole milk
  • 8 oz sharp cheddar cheese, shredded or cut in small cubes
  • 8 oz gruyere cheese, shredded or cup in small cubes
  • 1 tbs dijon mustard
  • sea salt
  • pepper
  • 1 pound rigatoni, cooked al denti
  • 1/2lb bacon, cooked and crumbled
  • 1/2 cup shredded parmesan


  1. Pre-heat oven to 350 degrees
  2. Heat 2 tbs butter over medium heat
  3. Add onions, sauté for 3 minutes
  4. Add chopped apple and pear, sauté 5-7 more minutes until soft, remove from heat, set aside
  5. In the same frying pan, heat 3 more tbs butter over low heat
  6. Slowly add the flour and whisk vigorously until roux is formed (butter and flour should form a smooth, thick mixture)
  7. Continuing to whisk, slowly pour the milk into the frying pan, keep whisking until milk has combined with roux and mixture is thick and smooth
  8. Add the cheese in batches until all the cheese has melted into the sauce
  9. Stir in dijon mustard
  10. Season with sea salt and pepper
  11. In a large bowl pour cheese mixture over pasta, stir
  12. Mix in the onion/apple/pear mixture and crumbled bacon
  13. Grease a large baking dish, pour mac & cheese into dish
  14. Sprinkle with parmesan cheese
  15. Bake for 20-25 minutes until top is golden brown
  16. Best served hot out of the oven