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PENNE - Apple and Cheddar Penne Pie
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| Apple and Cheddar Penne Pie BHG Makes: 8 servings Bake: 350°F 40 mins ingredients | |
| 2 tablespoons | butter, softened |
| 2/3 cup | panko,, (Japanese-style bread crumbs) |
| 3 teaspoons | snipped fresh thyme |
| 12 ounces | dried penne pasta, (3 1/2 cups) |
| 2 cups | chopped peeled tart cooking apples, (3 medium) |
| 1/2 cup | chopped sweet onion, such as Vidalia or Walla Walla (1 small) |
| 3 tablespoons | butter |
| 3 tablespoons | all-purpose flour |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | ground black pepper |
| 2 cups | whole milk |
| 1/2 cup | apple cider |
| 2 3 ounce packages | cream cheese, softened and cut up |
| 1 1/2 cups | shredded white cheddar cheese,, (6 ounces) |
| Fresh thyme sprigs,, (optional) | |
directions
1. Preheat oven to 350 degrees F. Grease a 10-inch springform pan with 1 tablespoon of the softened butter. Sprinkle sides of pan with 1/3 cup of the panko to coat; set aside. Melt the remaining 1 tablespoon softened butter. Stir the remaining 1/3 cup panko and 1 teaspoon of the thyme into melted butter; set aside.
2. Cook pasta 2 minutes less than directed by package directions; drain. Return pasta to pan; set aside.
3. Meanwhile, in a large saucepan cook apples and onion in the 3 tablespoons butter over medium heat for 5 to 8 minutes or until tender. Add flour, salt, and pepper to saucepan. Cook and stir for 2 minutes. Stir in milk and apple cider. Cook and stir until thickened and bubbly. Reduce heat to low. Add cheeses and the remaining 2 teaspoons thyme; stir until cheese melts.
4. Add sauce mixture to pasta; stir to combine. Spoon pasta mixture into prepared pan. Sprinkle with reserved panko mixture.
5. Bake, uncovered, about 40 minutes or until edges are bubbly. Let stand on a wire rack for 20 minutes. Remove sides of pan. Using a serrated knife, cut pie into eight wedges. If desired, top with fresh thyme sprigs.
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