Creamy Mac and Cheese with Sage Breadcrumbs

5 from 3 votes

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!)

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings:

1/4 cup unsalted butter
1/4 cup flour
2 sage leaves
1/2 teaspoon mustard powder
3 cups whole milk
16 ounce 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
kosher salt and freshly ground pepper to taste

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.
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 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.
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.