Apple ‘n Swiss Mac & Cheese

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 cups Pasta, Any Shape
• 3 cups Diced Apples
• 1 pound Boneless, Skinless Chicken, Diced
• 1 Tablespoon Olive Oil (or A Splash)
• 1 Tablespoon Black Pepper
• 2 teaspoons Salt
• 2 teaspoons Rubbed Sage
• 1 pint Whipping Cream
• 1 stick Butter
• 18 ounces, weight Swiss Cheese, Cubed
• 1 Tablespoon All-purpose Flour

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, salt it with a portion of the salt, add the pasta and cook until just tender, about 10 minutes. Drain well and set aside.

2. Heat the olive oil in a large skillet over medium-high heat. Season the diced chicken with half the black pepper, half the sage and a little salt. Cook, stirring, for 6 to 8 minutes until no pink remains and it reaches 165°F (74°C) in the thickest part. Transfer to a plate.

3. Add the diced apples to the same skillet and cook over medium heat for 4 to 5 minutes, stirring, until just softened. Set aside with the chicken.

4. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, then slowly whisk in the whipping cream. Simmer for 3 to 4 minutes until slightly thickened.

5. Reduce the heat to low. Add the Swiss cheese a handful at a time, stirring until fully melted and smooth. Season with the remaining salt, black pepper and sage to taste.

6. Add the drained pasta, chicken and apples to the cheese sauce. Stir gently for 2 minutes until heated through and evenly coated, then serve hot.