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 Recipes: Apple and Gruyere Cheese Macaroni with Smithfield Ham

Recipes from Richmond Chef, Dale Reitzer

bullet. Non-Alcoholic Apple Drinks

bullet. Rockfish Braised in Apple Juice on Wilted Baby Spinach With Pinenuts and Golden Raisins

bullet. Roasted Acorn Squash and Apple Cider Soup

bullet. Apple and Goat Cheese Clafoutis

bullet. Apple and Gruyere Cheese Macaroni with Smithfield Ham

 

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Apple and Gruyere Cheese Macaroni with Smithfield Ham

Apple and gruyere cheese macaroni with Smithfield ham.4 Apples (peeled, cored, and diced into small cubes), Fuji or Golden Delicious
8 c. Elbow Macaroni (cooked)
5 c. Half and Half
1/2 c. Smithfield Ham, diced
1 c. Gruyere cheese (grated) for sprinkling on top later
2 Tbsp. Butter (unsalted)
Salt and pepper to taste

In a large saucepan on medium to hot heat, melt butter, add ham and apples and saute for 2-3 minutes. Add half-and-half and bring to a boil. Add 3/4 cup Gruyere cheese and bring to a boil again. Reduce to a simmer and whisk until cheese has melted and starts to make a sauce.

Add cooked macaroni and toss until coated well. Pour into a casserole dish, sprinkle with remaining cheese on top. Brown under broiler. Serve hot.

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This site is brought to you by the Virginia State Apple Board -- an official commodity board
of the Virginia Department of Agriculture and Consumer Services -- promoting research, education
and marketing efforts for the state's apple industry through assistance to the
Virginia Apple Growers Association.

900 Natural Resource Drive, Charlottesville, VA 22903
434.984.0573, Fax: 434.984.4156