Preheat oven to 350°F. Coat 9×13-inch baking dish with butter. Set aside.
Cook noodles according to package directions. Drain and return to pot. Add 1/4 cup butter and toss gently to coat. Set aside.
While elbow pasta is cooking, whisk together the ricotta, eggs, sugar, half and half, lemon juice, vanilla, cinnamon and salt in large bowl. Fold in cooked macaroni, raisins and dried apple pieces. Pour into baking dish and bake 20 minutes.
In small microwavable bowl, melt 2 tablespoons butter. Mix in graham cracker crumbs.
Remove kugel from oven. Sprinkle with crumbs and return to oven for another 25 minutes or until custard is firm. Cool 30 minutes on wire rack. Serve warm or cold.