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1
Preheat oven to 375F.
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2
In a small baking dish, combine apples, lemon juice, cinnamon, sugar, and salt.
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3
Toss together and cover the dish with foil.
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4
Bake for 45 minutes.
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5
Once the apples are done, leave the oven on.
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6
While the apples are baking, prepare the casserole, Grease a 9-by-13-inch baking dish with a touch of butter.
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7
Cook the pasta in a large pot of salted boiling water until al dente, Drain through a colander and spread the noodles into the baking dish.
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8
To prepare the mornay sauce, heat the milk in a small saucepan over medium heat.
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9
As soon as the milk starts to steam and tiny bubbles form around the edges of the pan, turn off the heat.
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10
Place 3 tablespoons of the butter in a medium saucepan and melt over medium flame.
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11
Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes.
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12
Slowly add the milk and stir constantly until the sauce thickens enough to evenly coat the back of a spoon-a finger drawn along the back of the spoon should leave a clear swath.
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13
Remove from heat and stir in salt, pepper, and thyme, Add cheeses to sauce, reserving 1 cup of the Cheddar, and stir until completely melted.
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14
Stir the noodles in the baking dish to loosen them up, then pour the cheese sauce over the pasta and toss until all noodles are coated in sauce.
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15
Spread a thick layer of corn-bread crumbs over the casserole and dot the top with the remaining butter.
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16
Bake for 30 minutes.
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17
Remove casserole from oven and portion onto ovenproof plates.
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18
Top each with a heaping spoonful of baked apples and 3 tablespoons of shredded Cheddar cheese, then slide the plates under the broiler for a minute, until the Cheddar on top is a melted, bubbly layer of yum.
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19
Serve immediately.
