This dish is so versatile, it can do double duty as a potluck side dish and also as a weeknight dinner. If you're looking to add meat to this recipe, a nice sausage cooked and mixed throughout the penne would be so delicious, absolutely no one could resist.
The best part? Just cook the pasta, mix in the cheeses and goodies, and spread on a baking sheet. The high oven temperature creates the perfect crisp layer of cheese that completely defies reasoning while the apples become so soft and tender that they melt in your mouth.
Make this just once and everyone will be immediately asking for more. While it is not a completely traditional way to make mac and cheese (there's no cheese sauce made beforehand), it's a fun way to get dinner on the table fast.
How to Make Green Apple Macaroni and Cheese
Preheat your oven to 475F. Thoroughly grease an 11" x 17" baking sheet or casserole dish with the butter. Combine shredded white cheddar cheese and shredded extra sharp cheddar cheese in one bowl. Set aside two cups of the shredded cheese for the topping.
Cook penne pasta or elbow macaroni according to package directions and drain. Coat in olive oil and place in a bowl, stirring to prevent the noodles from sticking. Toss the cheeses, pasta, paprika, lemon juice, wine, and season with salt and black pepper to taste in the bowl. Spread mixture in single, even layer on a baking sheet then evenly distribute the cubes of Granny Smith apples over the baking sheet. Take reserved cups of cheese and sprinkle evenly over apples and pasta mixture.
Pour whole milk over the surface of the baking sheet in even measure. Top with paprika, grated nutmeg, and parsley and bake for 15 minutes or until cheese is golden and crispy.