Creamy Macaroni with Sage 🍝

Dorey Duncan Scott

Childhood nostalgia. Adult upgrade. This velvet-smooth mac and cheese with a hint of earthy sage brings serious glow-up energy to a classic favorite.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings

Calories 420 kcal

Equipment

Ingredients

8 oz elbow macaroni
2 tbsp unsalted butter
1 tbsp fresh sage finely chopped (or 1 tsp dried)
2 tbsp all-purpose flour
2 cup whole milk
1-1/2 cups sharp cheddar cheese shredded
½ cup Parmesan cheese grated
Salt and pepper to taste
sage leaves pan-fried until crisp, optional garnish

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Instructions

Cook the macaroni in salted water according to package instructions.
8 oz elbow macaroni
Drain and set aside.
In a medium saucepan, melt butter over medium heat.
2 tbsp unsalted butter
Add sage and cook for 1 minute until fragrant.
1 tbsp fresh sage
Whisk in the flour
2 tbsp all-purpose flour
Cook for 1–2 minutes to form a roux.
Gradually add milk, whisking constantly until smooth.
2 cup whole milk
Simmer until slightly thickened (about 5 minutes).
Stir in cheddar and Parmesan until melted and creamy.
1-1/2 cups sharp cheddar cheese, 1/2 cup Parmesan cheese
Add cooked pasta, stir well to coat.
Season with salt and pepper.
Salt and pepper
Garnish with crisp sage leaves if desired.
sage leaves

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 17gFat: 22gFiber: 2gSugar: 4g

Keyword cheese lovers, comfort food dinner, creamy pasta, easy dinner, family favorite, mac and cheese, macaroni, nostalgic recipe, sage, vegetarian, Voguegenics Kitchen, weeknight meal

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