Bring 4 quarts of salted water with the added potato to a boil.

Add macaroni to the boiling water and cook until al dente.

Preheat oven to 300 F.

Mix canola oil, water, and honey, microwave for 20 seconds.

Mix rye flakes with spices and salt, drizzle with honey mixture, and stir to coat.

Spread rye flake mixture on a parchment-lined baking sheet and bake for 10-15 minutes, stirring frequently, until crispy.

Remove potato from pasta water and transfer to a blender.

Drain pasta and add half the warmed milk back to the pot with the pasta.

Blend the potato, peeled, cored, and quartered apple, and the rest of the milk until smooth.

Add the milk mixture to the pasta along with the grated cheese and cream, stirring until smooth and blended.

Peel and chop the remaining apples into 1/2 inch cubes.

Melt butter in a large saute pan or skillet.

Saute the apple cubes until golden on the outside.

Add sugar and caramelize the apples over high heat.

Ladle the macaroni and cheese into bowls.

Top with sauteed apples and rye flakes.

Serve with extra milk.