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1
Preheat oven to 350F.
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2
Cook pasta in a large pot of salted boiling water, according to package directions.
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3
Drain and set aside.
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4
Meanwhile, heat olive oil in a large skillet over medium heat.
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5
Add onions, stir to coat with oil, and let cook, stirring occasionally, about ten minutes.
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6
Season with salt and pepper.
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7
Let cook another 5 minutes or so and then add the chopped apples.
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8
Continue to cook apples and onions, stirring occasionally, for an additional 15 minutes or so, until onions are caramelized and apples are softened and golden brown.
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9
Set aside.
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10
About ten minutes before your onions and apples are done cooking, you can start the roux.
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11
Add butter to a medium saucepan and let melt over medium heat.
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12
Add flour to the melted butter and whisk continuously for about a minute.
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13
Raise heat a bit and add the beer.
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14
Reduce until almost evaporated and mixture is quite thick, then whisk in the maple syrup and milk.
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15
Season with mustard powder, nutmeg, and salt and pepper.
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16
Let cook until thick enough to coat the back of a spoon.
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17
Whisk in the pumpkin then whisk in the grated cheese until incorporated.
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18
Stir together the pasta, cheese sauce, onions, and apples.
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19
At this point, you can serve the mac and cheese as is for a stovetop version, or you can bake it.
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20
If you choose to bake it, spread it into an 8x8 glass baking dish and sprinkle breadcrumbs on top.
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21
Bake in preheated oven for about 30 minutes, let cool slightly, then serve.
