The aromatic sage enhances this dish. It pairs beautifully with the cheddar cheese, causing a fragrant aroma and warm flavor that you won’t be able to get enough of.
I’ve had cheese that was sage flavor in the past and it was awesome! So the other day I was digging in the depths of my freezer thinking what on earth do I have in here when I found the fresh sage that I froze. I said hmm I already made sage/cheddar biscuits, what else can I make??? I remembered that time I had the sage flavored cheese and thought that would be perfect! Since I knew we were having ribs for dinner, mac and cheese would go along perfect!
Sage and cheddar mac and cheese
- 1 tablespoon
- 8 oz elbow pasta
- 2 cups milk
- 2 tablespoon all-purpose flour
- 1 1/2 teaspoon mustard powder
- 1 teaspoon Worcestershire sauce
- 2 cups shredded cheddar cheese
- 2 tablespoon chopped sage
- Bring pot of water to a boil and cook the elbows halfway, about 5 minutes. Drain the pasta and return pasta to the pot
- Reduce the heat to low. Stir in the milk, flour, butter, the mustard powder, Worcestershire sauce, and 1 teaspoon salt. Simmer stirring until sauce thickens, 3-5 minutes
- Turn off heat and stir in cheese and sage. Serve
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