Last year, I developed for the Wisconsin Cheese Board one of my favorite macaroni and cheese recipes, Spiced Apple Macaroni and Cheese, which happens to be a bit unusual in that it is not a savory pasta gratin. I have been asked once more this year to contribute another recipe to their website*. The lack of savoriness of last year is more than compensated for this time with a pasta gratin that mimics the deep, complex, multi-layered flavor of the classic French onion soup.
For a dish that doesn’t contain any meat other than the essence of beef in the beef broth, it doesn’t get any more savory than this. Please visit their website for the recipe.
*Disclosure: I was paid to develop this recipe.