November 21, 2022

Creamy Mac and Cheese with Sage Breadcrumbs

Creamy Mac and Cheese with Sage Breadcrumbs

Creamy Mac and Cheese with Sage Breadcrumbs

Creamy mac and cheese with sage breadcrumbs! This easy creamy mac and cheese recipe is sure to be a hit at any gathering (or just for dinner!) Now, this is a recipe for the books! We are topping it off with hand torn sourdough breadcrumbs with sage, then baked with cheese. It truly tastes amazing and has amazing flavor! My true comfort food.

You can just serve your mac creamy, and top with the sourdough and sage topping, or go ahead and bake it with the breadcrumbs and more cheese.

This is a wonderful side dish (or main course) to serve at Thanksgiving and such a wonderful homemade mac!

Creamy Mac and Cheese with Sage Breadcrumbs

What ingredients do you need for this easy creamy mac and cheese recipe?

Pasta of choice: We are cavatappi pasta (one of my favorites, especially for mac and cheese) but you can use macaroni noodles or shells, to name a few. I would opt though to not use any longer pasta like spaghetti.

For your cheese sauce: We are using gruyere or comte, parmesan cheese and sharp cheddar cheese. Other cheese options you can swap in with could be gouda, brie, goat cheese, mozzarella and colby jack, monterey jack to name a few.

I like to grate my cheese fresh, but you can use pre-shredded cheese if you do prefer.

We are starting the base with a roux with butter and all purpose flour. We are also adding some mustard powder for extra flavor and color, too! It’s subtle but adds so much extra flavor.

We are also thinning and finishing out the mac and cheese sauce with milk, and heavy cream works too, or you can do half and half of both of them!

Kosher salt and black pepper

For the sage breadcrumbs crunchy topping: We are making hand torn sourdough breadcrumbs, but you can opt to use panko bread crumbs to bake on as well. The breadcrumbs are being made with butter, seasonings and sage, which adds SO much flavor to the breadcrumbs.

Other seasonings you can add in your breadcrumbs could be garlic powder, cayenne pepper, or herbs like parsley and basil.

Sage Breadcrumbs

Instructions to make this recipe

Make your sage breadcrumbs

In a skillet, add in your butter, season with salt, pepper and add in fresh sage and thyme. Once bubbling and your butter has melted, add in your breadcrumbs and toast on medium heat until toasty, crispy, remove and set aside until ready to serve or bake.

Make your sauce

In a deep and large pot, make your roux by melting butter. Whisk and stir and season with salt, fresh sage leaves, mustard powder and pepper. Add in your flour, mix well so all the flour has dissolved with the butter.

Next add in your milk and whisk until everything is fully incorporated. Then on a medium low to low heat, add in your shredded cheeses and mix until it’s creamy and melted. Adjust with salt. Cover and set aside until your pasta is ready.

Boil your pasta

Boil your water and once boiling, salt generously and add in your pasta. A little bit before al dente according to the package instructions, remove, do a light drain and rinse. Then add the cooked pasta into the cheese mixture.

Toss to combine. Either serve as is with your breadcrumbs, or bake.

If baking your mac and cheese

In a baking dish or casserole dish, add in your creamy stovetop mac and cheese, then top with your breadcrumbs, a little more shredded cheese and bake for 30-35 minutes at 350 degrees until the cheese has melted.

Serve!

Creamy Mac and Cheese with Sage Breadcrumbs

Tips, Tricks and Substitutions

What cheeses are good for baked mac and cheese? We are using gruyere or comte, parmesan cheese and sharp cheddar cheese. Other cheese options you can swap in with could be gouda, brie, goat cheese, mozzarella and colby jack, monterey jack to name a few.

How do you keep mac and cheese creamy? Make sure you are constantly whisking your roux so it gets out any and all clumps. Make sure you’re patient as you add in the cheese to allow the creamy sauce to. form.

Can I use this recipe for leftovers? Yes, you can place it in the microwave to heat up, as an option, or you can also place it in the oven to warm up. Even heated up on the stovetop could work, but I would maybe adjust with a little more milk to help cream it out a bit if you’re doing it on the stovetop.

How can I prepare this ahead of time and serve later? Yes, same as above! If you are opting to bake the breadcrumbs on top, I would make those separate, and then when you’re ready to serve later, top with your breadcrumbs and bake from there.

Creamy Mac and Cheese with Sage Breadcrumbs

Check out the below pasta recipes for more dinner inspiration!

If you do make this Creamy Mac and Cheese recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Creamy Mac and Cheese with Sage Breadcrumbs
Creamy Mac and Cheese with Sage Breadcrumbs

Creamy Mac and Cheese with Sage Breadcrumbs

Creamy mac and cheese with sage breadcrumbs! This easy creamy mac and cheese recipe is sure to be a hit at any gathering (or just for dinner!)
5 from 3 votes
Print Pin Rate
Keyword: mac and cheese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

  • 1/4th cup butter
  • 1/4th cup flour
  • 2 sage leaves
  • 1/2 teaspoon mustard powder
  • 3 cups milk
  • 16 oz grated cheese we used a mix of white and yellow sharp cheddar and comte (gruyere works too), and more for baking if baking your mac!
  • 1 pound pasta we are using cavatappi
  • salt and pepper to taste

For the sage breadcrumbs

  • 2 tablespoons butter
  • 2 sage leaves
  • 2 sprigs thyme
  • 1 cup breadcrumbs or 2-3 slices hand torn/pulsed sourdough bread
  • salt and pepper to taste

Instructions

  • Make your sage breadcrumbs
  • In a skillet, add in your butter, season with salt, pepper and add in fresh sage and thyme. Once bubbling and your butter has melted, add in your breadcrumbs and toast on medium heat until toasty, crispy, remove and set aside until ready to serve or bake.
  • Make your sauce
  • In a deep and large pot, make your roux by melting butter. Whisk and stir and season with salt, fresh sage leaves, mustard powder and pepper. Add in your flour, mix well so all the flour has dissolved with the butter.
  • Next add in your milk and whisk until everything is fully incorporated. Then on a medium low to low heat, add in your shredded cheeses and mix until it’s creamy and melted. Adjust with salt. Cover and set aside until your pasta is ready.
  • Boil your pasta
  • Boil your water and once boiling, salt generously and add in your pasta. A little bit before al dente according to the package instructions, remove, do a light drain and rinse. Then add the cooked pasta into the cheese mixture.
  • Toss to combine. Either serve as is with your breadcrumbs, or bake.
  • If baking your mac and cheese
  • In a baking dish or casserole dish, add in your creamy stovetop mac and cheese, then top with your breadcrumbs, a little more shredded cheese and bake for 30-35 minutes at 350 degrees until the cheese has melted.
  • Serve!
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