This recipe specifically calls for California cheese due to the guidelines posted here.
1 lb Barilla plus elbow pasta
1/2 lb California cheddar, any variety you prefer (I like to use white for this dish)
1/4 lb California gouda
1/4 lb California swiss (try to find a firm, nutty variety)
1 medium fuji apple
1 medium yellow onion
4-5 T butter
1 C apple cider, preferably fresh from a local orchard
1 1/2 C local milk, 2% or whole
1/4 C unbleached all purpose flour
1/2 t dried thyme
whole nutmeg (you won't use the whole thing)
For those of you who say "eewwwwwww sweet fruit with macaroni and cheese? Gross!"
– don't knock it until you try it.
Step 1: Cook pasta
I neglected to take pictures of a pot of boiling water or cooking pasta. Sorry.