Instructions:
Preparation time: 20 minutes Cook time: 35 minutes  

Place rack in center of oven. Preheat oven to 350 °F. Lightly butter a 2½-quart baking dish.  In a medium skillet over medium heat, melt 2 tablespoons butter with olive oil. Add onion and sauté until tender, about 5 minutes. Remove from heat and stir in cornbread; set aside.    

In a large pot bring 3 quarts of water to a boil. Add 2½ teaspoons of salt and macaroni. Cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and set aside.   

Prepare sauce while pasta is cooking. In a medium saucepan melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook about 3 minutes, whisking constantly. Gradually whisk in half and half and milk. Bring just to a boil, whisking constantly. Reduce heat and simmer, whisking often until sauce begins to thicken, about 1 minute. Stir in salt, pepper and cinnamon. Reduce heat to low. Add the cheese and stir until melted and smooth. Remove pan from heat and gently stir in macaroni and apples. Pour the pasta mixture into prepared baking dish and top with reserved cornbread mixture. Bake for 25-30 minutes or until cheese is bubbly and top begins to brown. Let sit 5 minutes before serving.  

Makes 8 servings.