Enjoy this cheese sauce fondue-style, or mix in pasta of your choice for Mac & Cheese.
While cheese and cider are the stars of the dish, plus up with toppings of your choice — chicken, bacon, mushrooms or onions.
Use a combination of Gruyere and cheddar for a sauce that will melt well, with a nice tang to complement the cider notes.
- 1/2 Cup butter, unsalted
- 1/4 Cup all-purpose flour
- 1 Teaspoon cornstarch
- 1/2 Cup whole milk
- 1 Cup Angry Orchard Unfiltered
- 4 Cups shredded cheese
- 1 Tablespoon Dijon mustard
- kosher salt, to taste
- 1 Pound pasta
In a small saucepot, bring milk to a simmer; shut off heat.
In a separate saucepot, melt butter over medium heat until just melted.
Whisk in flour and cornstarch, reduce heat to low, and stir continually until mixture turns a sandy brown.
Whisk in hot milk over low heat until smooth.
Whisk in cheese in small amounts, until fully incorporated and smooth.
Drizzle in Angry Orchard slowly, whisking constantly; season with salt.
Cook pasta in a large pot of boiling, salted water, and drain.
Add pasta back to pot in which it was cooked, add cheese sauce, and mix to combine; serve.