Three-Cheese Cavatappi With Apples

Photo: Danielle

Ingredients

1 pound cavatappi or other medium-sized pasta

3 tablespoons butter, divided

1 shallot, diced

1/2 tablespoon light brown sugar

1/8 teaspoon white wine vinegar

water, if needed

2 smalls cloves garlic, minced

3/4 cup 2%% milk

3/4 cup heavy cream

3 tablespoons flour

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes

1/4 teaspoon nutmeg

1/2 teaspoon salt

6 strips bacon, cooked and crumbled

8 ounces mascarpone cheese

1 cup white sharp cheddar cheese, shredded

1/2 cup Parmesan cheese, grated

1 Granny Smith apple, peeled and diced (do this near the end so the 3/4 cup Panko breadcrumbs

Preparation

Preheat oven to 450 degrees F.

Bring a large saucepan of water to boil over high heat. Add pasta and cook to al dente according to instructions on the box. Drain, and cover with foil to keep warm (if necessary).

In a large saucepan (a wide, shallow 3 quart works well) melt 1 tablespoon butter over medium heat. Add shallots, brown sugar, and vinegar. Sauté until shallots are soft and carmelized, stirring frequently, about 15 minutes. If shallots begin to dry out and brown, add water 1/2 tablespoon at a time. Add garlic and allow to sweat, but not brown, for 5 minutes.

In the same saucepan as the shallot mixture, melt the remaining 2 tablespoons butter. Add milk and cream. Whisk in flour, black pepper, red pepper flakes, nutmeg, and salt. Simmer until slightly thickened, stirring frequently.

In a medium saucepan, combine the mascarpone, cheddar, and parmesan over medium heat. Mix until completely melted and smooth. Add the cheese mixture to the béchamel sauce in the large saucepan and stir until combined. Add the crumbled bacon and noodles, mixing until all the noodles are covered with sauce. Stir in apple.

Pour noodle mixture into a 2 1/2 quart or larger baking dish. Top with breadcrumbs. Bake on top rack for 5 minutes or until breadcrumbs have turned golden. Allow to cool 5-10 minutes.