Apple Mac with Brats | Rachael Ray

For the apple mac & cheese, heat a large pot of water for the pasta to boil.

Preheat oven to 400˚F with rack at center. 

Heat a large, deep skillet over medium heat with butter, add onions, apples and bay, season with nutmeg, clove, cinnamon, zest, thyme and brown sugar, soften 7 to 8 minutes, stirring frequently. Sprinkle flour over top and stir a minute, whisk in cider, stock and half and half, season with salt and pepper, and bring to a bubble and thicken sauce to coat back of spoon in thin layer, 6 to 7 minutes at low bubble over medium-low simmer. 

Cook pasta in salted water about 6 minutes, then drain.

Stir cheese into sauce a few handfuls at a time. 

Toss pasta with sauce and apples and place in casserole dish. 

Combine cracker crumbs with parsley and Parm and top pasta. Brown and bubble, cool 5 minutes and serve.           

For the brats & sauerkraut, parboil sausages to heat through in an inch of water, transfer to a platter, empty pan, wipe, return to medium heat with oil, 2 turns of pan. Melt butter into oil and saute onions with bay, salt and white pepper or fine black pepper. Soften 8 to 10 minutes, stirring occasionally to light golden. Add the sauerkraut to onions and add the sausages back to pan, add water or stock, simmer 5 minutes, and serve.