Apple Pecan Macaroni with Smoked Gouda and Fig Sauce

 

Apple Pecan Macaroni with Smoked Gouda and Fig Sauce.

Served with Maple Chicken & Apple Sausage

This is the kind of recipe that I love! Entirely my own, inspired and re-invented from something completely different, something whimsical from my imagination that was absolute creamy savory perfection!

I got the idea for this macaroni after a long weekend in Chicago. I was downtown, across from the John Hancock building, having lunch with a friend at The Oak Tree. By the way, that place is fabulous. I would definitely recommend a stop there for brunch or lunch. I had a delicious and refreshing Cucumber Lime Cooler and for lunch, the sandwich that inspired this entire dish, the Apple & Brie, Havarti & Fig Epicurean Cheese Sandwich. Yum! After our delicious meal we stopped by the bread counter to sample their Artisan Breads and took a couple loaves home. Can you say Raisin Pumpernickle and Onion Foccacia?!

 I had made plenty of baked macaroni with various cheese like havarti, gouda and fontina but never had I thought to add fig or preserves to the dish. So when we got home, that is exactly what I did. I highly recommend this dish, it was creamy, sweet and savory all at the same time. One of my new favorites!

Prep: 15 Min
Cook: 20 Min

Ingredients

- 1/2 lb of Conchiglie Pasta or Shells

- 4 tbs of fig preserves

- 1 large apple, peeled and diced

- 1/4 onion, chopped

- 1 garlic clove, minced

- olive oil

- 3/4 cup Hazelnut Milk (you could substitute regular milk or cream or a combination of both)

- 1 package of Smoked Gouda cheese

- 1/2 package of Sharp Cheddar (you could substitute Havarti or Fontina)

- 1/4 cup of pecans, crushed

- Salt/pepper to taste

- Grated parmesan, topping

-1 package of Chicken Apple Sausages ( I like Al Fresco or Applegate Organics) - OPTIONAL SIDE

- 1 tbs of maple syrup

Directions

- Preheat oven to 350 F
- Grease a medium casserole dish
- Cook pasta according to directions
- Meanwhile, in a large saute pan, saute onion and garlic with a little olive oil, about 5 minutes on medium
- Add salt, pepper, fig preserves and hazelnut milk
- Chop the gouda and cheddar, add to the pan

- Saute on medium low heat until cheese and preserves are melted. Stir periodically

- Add the apple to the pan and continue to stir periodically for about another 3-4 minutes
- Once pasta is cooked, drain and pour in casserole dish
- Pour cheese sauce over top and stir a little to coat all of the noodles
- Top with pecans and parmesan cheese

- Cover with aluminum foil or lid and bake for 15 minutes.
- To create a golden topping, you can broil for 1 minute on high. Just be sure to watch it so you don't burn the top.

- Meanwhile, slice chicken sausages on an angle. In the same saute pan as the cheese sauce, saute sausage with 1 tbs of olive oil and 1 tbs of maple syrup. For about 7 minutes on medium heat, turning occasionally until golden brown.

- Serve sausage with macaroni. Enjoy!