Gluten-Free Apple & Sausage Mac n’ Cheese
Updated Sep 30, 2025, Published Sep 01, 2019
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A Cozy, Unexpected Fall Favorite
When fall arrives and apples begin filling bins at farmers’ markets, I love finding creative ways to fold them into savory dishes. That’s exactly what makes this Gluten-Free Apple & Sausage Mac & Cheese such a seasonal gem. The blend of sweet apples, salty sausage, creamy cheese, and a hint of cider elevates mac & cheese into something fresh, festive, and perfect for cooler nights.
At first, some may raise an eyebrow—apples in pasta? – but the combination works. The sweetness of the apple and hard cider in the sauce (don’t worry, the alcohol burns off) plays beautifully against savory sausage, while the cheese melts into it all, giving you rich comfort with a twist.
Why This Version Stands Out
- Fall flavor built in — The apples and cider bring seasonal brightness, making this a perfect autumn dish.
- Sweet-savory balance — Sausage adds richness; apples counter with lightness and fresh flavor.
- Gluten-friendly comfort food — You get all the cozy texture of classic mac & cheese, but safe for gluten-sensitive diets.
- Family pleaser with a twist — It surprises (in a good way) without being intimidating.
What You’ll Need
To prepare this apple-sausage mac & cheese (without walking through every step here), make sure you have:
- Gluten-free pasta — elbows or your favorite shape
- Sweet Italian sausage (bulk or casings removed) — for that savory meaty base
- Apples (firm varieties like Gala or Honeycrisp) — peeled, cored, and chopped
- Onion and fresh thyme — aromatic support
- Hard apple cider — to build flavor and carry the apple theme
- Milk (or dairy-free alternative) — for creaminess
- Cheddar cheese (mild + sharp, or dairy-free versions) — the melty binding element
- Gluten-free all-purpose flour — helps thicken the sauce
- Salt, pepper & seasoning — to balance flavors
Tips for Serving, Variations & Pairings
- Bake just until bubbly — Let the sauce get hot and the top cheese melt, but avoid overbaking to preserve texture.
- Let it rest — Allow 10 minutes after baking before serving so the sauce sets and slices hold.
- Customize the sausage — Choose a spicy or mild variety depending on your crowd’s preferences.
- Go dairy-free if needed — Use vegan cheese alternatives and dairy-free milk to adapt it (just ensure they melt well).
- Add extra apple texture — Fold in a few raw apple slices at the end for crunch contrast.
- Serve with greens — Pair it with a crisp salad, steamed broccoli, or sautéed greens for balance.
Want more creative takes on classic comfort food? Be sure to browse our Comfort Food collection or check out autumn twists in our Pumpkin Recipes section.
FAQs
Can I prep parts in advance?
Yes — cook the sausage + onions and chop apples ahead, and assemble closer to the time you bake. Just keep the components separate until ready.
Does the alcohol in cider remain?
While the recipe uses hard apple cider, the cooking and baking process ensures much of the alcohol cooks off, leaving behind flavor and depth.
Can I swap the type of apple?
You can — but firmer, mildly sweet varieties (like Gala, Honeycrisp, or Pink Lady) tend to hold texture best under heat.
Can I skip sausage for a vegetarian version?
Yes! Try using plant-based sausage, or extra mushrooms to retain texture and savory depth.
Will this freeze well?
Leftovers freeze reasonably, though texture of pasta may change slightly. Reheat gently and consider adding a splash of milk or sauce to refresh creaminess.
This Gluten-Free Apple & Sausage Mac & Cheese is the kind of dish that surprises people—in the best way. It feels like familiar comfort food, but the apples and cider bring autumn brightness to each bite. Serve it for cozy family dinners, fall gatherings, or anytime you want your mac & cheese with seasonal flair.
Don’t forget to explore more comforting recipes in our Soups & Stews or fall favorites in our Gluten-Free Recipes archive for continued inspiration.
Gluten-Free Apple & Sausage Mac n’ Cheese
Ingredients
- 4 tablespoons unsalted butter or dairy-free butter
- 1 medium yellow onion, , roughly chopped
- 1 pound bulk sweet Italian sausage
- 2 tablespoons fresh thyme, chopped
- 1 pound apples, , such as Red Delicious or Gala, cored, peeled, and cut into 1-inch pieces
- ⅓ cup gluten-free all-purpose flour
- 1 cup hard apple cider, (I used Angry Orchard Stone Dry)
- 2½ cups milk or dairy-free milk
- 8 ounces mild cheddar cheese or dairy-free alternative
- 8 ounces sharp cheddar cheese or dairy-free alternative
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- 16 ounces gluten-free elbow pasta
Instructions
- Preheat the oven to 375°F. Melt butter in a medium saucepan over medium-high heat. Add chopped onion and cook 2 minutes until it starts to soften. Add sausage and cook until it starts to brown, about 10 minutes. Add thyme and diced apples and cook 5 minutes.
- Next, add flour and stir to combine evenly. Add cider and cook about 2 minutes to allow alcohol to start to cook down, then add milk. Cook and stir occasionally, until mixture begins to thicken, about 8-10 minutes longer. Slowly stir in half of each cheese, add salt and pepper, and cook until the cheese has melted.
- While the sauce mixture is cooking, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until barely al dente, about 5 minutes. Drain pasta, transfer to cheese sauce, and stir well to coat.
- Spread pasta into a lightly greased 9×13-inch baking dish and top with remaining half of cheese. Place dish on a baking sheet and bake until golden brown and bubbly, about 45 minutes. Let cool for 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
