1 lb rigatoni
2 Tbsp olive oil
1 large onion, sliced
1/4 cup all-purpose flour
1 quart milk
3 cups shredded extra-sharp cheddar cheese
1 tsp hot-pepper sauce (optional)
1 tsp salt
1 pkg fully cooked kielbasa (14 oz.) sliced into 1/4" pieces
3 Fuji apples, cored and cut into 1/2" cubes
2 scallions thinly sliced
Heat oven 350º. Coat a 10 cup baking dish with cooking spray
In large deep pot of lightly salted boiling water, cook rigatoni until al dente, following package directions. Drain
In large heavy-bottomed saucepan, heat oil over medium high heat. Add onion; cook until softened, 5-7 minutes.
Stir in flour; cook 1 minute.
Gradually whisk in milk. Bring to boiling, stirring continuously; boil until thickened, about 1 minute.
Remove from heat
Set aside 1 cup cheese for topping the casserole. Whisk remaining 2 cups cheese, hot-pepper sauce and salt into milk mixture.
In pasta pot combine rigatoni, cheese sauce, kielbasa and apples. Spoon into prepared baking dish, mounding slightly. Cover
Bake 350º covered for 30 minutes. Uncover and stir. Sprinkle 1 cup remaining cheese and the scallions. Bake until cheese is melted, about 10 minutes. Let stand 10 minutes.