Apple and Cheese Penne Pie
This Apple and Cheese Penne Pie is like serving a dressed up version of macaroni and cheese. If you don’t want to make it fancy or don’t have a spring form pan this recipe can also be made in a casserole dish. This dish offers great flavor and is easy to make. Serve along side a juicy portion of grilled beef for a great side dish!
I made this Apple and cheese Penne Pie for a ladies brunch. It was perfect! ♥CRISPY ON THE OUTSIDE AND CREAMY ON THE INSIDE!♥
Apple and Cheese Penne Pie
Yield:
Serves 8
Ingredients
- 1 tablespoon butter, softened
- 2/3 cup panko break crumbs, divided
- 1 tablespoon snipped fresh thyme or 1 teaspoon of dried, divided
- 12 ounce dried penne pasta
- 2 cups chopped, peeled tart cooking apples (3 medium)
- 1/2 cup chopped, sweet onion
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups whole milk (I used 2% because that's what I had and it was fine)
- 1/2 cup apple cider
- 6 ounces cream cheese, softened and cut up
- 1-1/2 cups shredded white cheddar cheese (6 ounces), I used gouda
Instructions
- Preheat oven to 350 degrees.
- Spray a Spring form pan with non stick cooking spray, sprinkle sides of pan with 1/3 cup panko to coat; set aside.
- Melt the tablespoon of butter.
- Stir in the remaining 1/3 cup panko and half of the thyme; set aside.
- Cook pasta for 2 minutes less than directed in the package directions; drain.
- Return pasta to pan; set aside.
- Meanwhile, in a large saucepan cook apple and onions in 3 tablespoons butter for 5 to 8 minutes or until tender.
- Stir in flour, salt and pepper.
- Cook and stir for 2 minutes.
- Stir in milk and cider; cook and stir until thickened and bubbly.
- Reduce heat to low; add cream cheese, white cheddar cheese (or Gouda), and the remaining thyme, stirring until cheeses are melted.
- Pour cooked pasta over cheese mixture; stir gently to combine.
- Pour into the prepared pan.
- Sprinkle with the reserved panko mixture.
- Bake about 40 minutes or until edges are bubbly.
- Cool on a wire rack for 20 minutes.
- Run a butter knife around the edges and remove sides of pan.
- Using a serrated knife, cut pie into wedges.
Notes
This recipe is from Lady Behind The Curtain
MORE PASTA DISHES
1. CHILI MAC CASSEROLE 2. FAMILY STYLE MACARONI AND CHEESE 3. LEMON GARLIC CHICKEN PASTA
I had a difficult time trying to get the panko bread crumbs to stick to the sides of the pan. Is there a secret? They just slipped around the edge and fell to the bottom of the pan. I sprayed and also tried butter, and no luck.
Hi,
The crumbs only go on the top not the sides. 🙂