Imprimer ma sélection
Preparation
Preheat oven to 350°F (180°F).
In large pot, melt butter on medium-high heat.
Add flour and bay leaf and whisk until smooth; cook for 2 minutes or until golden brown.
Whisk in milk in a slow steady stream.
Whisk until smooth; bring to boil.
Reduce heat and simmer, whisking constantly, until thick enough to coat spoon, about
8 to 12 minutes.
Turn off heat.
Whisk in crème fraiche, beer, mustard, salt, and nutmeg.
Remove and discard bay leaf.
Pasta apple cheese layer:
In large pot of boiling, salted water, cook pasta 3 minutes under the package directions.
Drain and rinse lightly. Set aside.
Meanwhile, in medium skillet, melt butter on medium heat.
Add apples and any accumulated juices; sauté until soft, about 2 minutes.
In small bowl, combine breadcrumbs and oil; set aside.
Spread one-half of the pasta in 13x9-inch (3 L) glass baking dish.
Pour one-half of the sauce, top with one-half each of the Medium Cheddar, Muenster, Clothbound Cheddar, Smoked Gouda, and Havarti cheeses.
Top with one-half of the apples and stir ightly.
Repeat with remaining pasta, sauce, cheeses and apples; stir lightly.
Sprinkle evenly with reserved breadcrumb mixture on top.
Place baking dish on a rimmed baking sheet.
Bake uncovered until hot, breadcrumbs are light golden brown and edges are bubbling, about 45 minutes.
Let stand for 5 minutes.