Prep Time: 10 minutes | Cook Time: 15 minutes
- 2 tbsp butter
- 12 oz white cheddar cheese, shredded
- 12 oz extra sharp cheddar cheese, shredded
- 1 lb penne pasta, cooked
- 2 tbsp lemon juice
- 1/4 cup dry white wine
- 1 tsp paprika
- Salt and pepper, to taste
- 4 Granny Smith apples, cubed
- 1 tsp grated nutmeg
- 2/3 cup whole milk
- 4 tbsp parsley
Preheat oven to 475. Thoroughly grease an 11" x 17" baking sheet with the butter.
Combine the grated cheeses in one bowl and set aside two cups.
Cook penne pasta according to package directions and drain. Coat in olive oil and place in bowl, stirring to prevent the noodles from sticking.
Toss the cheeses, pasta, paprika, lemon juice, wine, and salt and pepper to taste in bowl.
Spread mixture in single, even layer on baking sheet.
Evenly distribute the cubes of Granny Smith apples over baking sheet. Take reserved cups of cheese and sprinkle evenly over apples and pasta mixture.
Pour whole milk over surface of baking sheet in even measure. Top with paprika, grated nutmeg, and parsley.
Bake for 15 minutes or until cheese is golden and crispy.
If you prefer a more gooey cheese layer, bake for 10 minutes instead of 15 minutes.