This dish is a spin off the classic comfort food of macaroni and cheese, almost everything is different, except the cheese part. I was inspired by the wonderful complementary flavours of tart apples and strong Canadian cheddar. I decided to pair this with the yummy Italian potato pasta, Gnocchi, to reflect upon the diversity in ?Canadian? cuisine. I also added some red peppers for color and vitamin C! I served this with a baby spinach green salad with blackberries and Balsamic Vinaigrette.
Portion size6 servings
This Recipe has several parts which are prepared separately and then assembled in a casserole dish. Apple Mixture: Mince Onion and Garlic, Dice Apple and Red Pepper Grate Cheese First add Olive Oil to a Frying Pan on Medium Heat. When pan is hot, add Onions and Apples Fry for a couple of minutes until onions begin to be clear. Add Diced Red Pepper and Garlic. Cook until Apples begin to dissolve and Onions are browning. Cut Tenderloin into Bite sized pieces. Add Salt Pepper and Oregano to the Apple and Onion Mixture, stir. Add Tenderloin. Cook until mean is browned, stirring often to avoid burning. Cheese Sauce: This cheese sauce has a rue base. On Medium heat, melt Butter or Margarine in pan, and add flour. Cook flour butter combination for a few minutes, and then add the milk and cream. Let the milk heat to a scalded temperature, but not boiling. Add 1 and ½ cups cheddar (leaving ½ cup for the top) and Parmesan cheeses. Turn the temperature down to low. Stir often. While the sauce is thickening, stir in Dijon, Salt Pepper and Nutmeg. Continue to stir until the sauce has reached a pleasantly thick state, about 5 minutes. Do not let it get too thick, as it will continue to thicken in the oven. Cook Gnocchi following package instructions. Assemble the three parts in a large Casserole Dish. Cut up second Apple into thin slices and arrange them on top of the filled dish. Sprinkle Potato chips and Cheddar Cheese on top. Bacon Bits could be used as an optional but very yummy added topper.