Stewed Apples with Macaroni and Cheese

1. 1

   In a medium nonreactive saucepan, toss the apples with the Lemon zest, adding the sugar if you like slightly sweeter apples.

2. 2

   Cover and cook over medium heat for 10 minutes, or until the apples give up some of their juice, but keep their shape.

3. 3

   Shake the pan from time to time to prevent sticking.

4. 4

   Set aside.

5. 5

   In a large skillet, melt 4 tablespoons of the butter and heat the oil over medium-high heat.

6. 6

   Add the onions and saute until crisp and golden brown, about 10 minutes.

7. 7

   While the onions are cooking, cook the macaroni in a large kettle of lightly salted boiling water until just tender, about 10 to 12 minutes.

8. 8

   Drain the macaroni.

9. 9

   Add the remaining butter, the cheese, salt, and pepper and toss all together until the cheese melts.

10. 10

    Spoon into 4 warm soup plates and top with onions.

11. 11

    Sprinkle with the chives and serve with the stewed apples on the side.

* Per serving · 4 servings · Values may vary.