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1
Start boiling water.
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2
Heat oven to 375.
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3
Grate cheeses if not already shredded.
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4
In a large non-stick skillet melt 2 tablespoons of the butter and sweat onions with a large pinch of salt.
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5
Avoid coloring them.
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6
In the meanwhile, chop apples and then add them to the skillet in one layer.
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7
Chop kielbasa while stirring the apples every so often.
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8
When the apples are softened through and have reduced in size, about 5-7 minutes, add half of the bottle of cider and stir.
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9
Reduce for 2-3 minutes on medium-high until most of the liquid has evaporated but there is still about 1/3 cup left.
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10
Add pasta to the (now) boiling and salted water.
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11
Youll want to cook it about a minute under the recommended time.
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12
Pour the apple mixture into a container and set aside.
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13
In the same pan add 1 tablespoon butter and the chopped sausage.
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14
Cook the sausage until some fat has rendered, but dont brown it.
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15
Sprinkle flour over the pan, stir and cook it with the sausage for a minute on medium high heat.
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16
Add the rest of the cider all at once while stirring vigorously.
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17
When there are no lumps add the half and half.
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18
Mix well because the cider and sausage roux will be quite thick.
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19
Once the sauce is smooth reduce heat to low.
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20
Drain pasta and return to pot.
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21
If the bechamel is too thick, add some milk.
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22
Season with salt and pepper and turn off heat.
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23
Stir in both cheddars leaving a small handful of each for the top.
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24
Mix in the apples and add sauce to the pot of pasta.
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25
Stir well and dump into a 9x13 glass baking dish.
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26
Sprinkle with remaining cheese.
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27
Bake for 25 minutes.
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28
Cool for 5 minutes before serving.
