There’s something undeniably comforting about a bubbling dish of baked mac and cheese, but this version adds a touch of sophistication. A creamy, velvety cheese sauce wraps every noodle, while a golden Parmesan–panko crust adds the perfect crunch. Fresh sage leaves fried in butter turn irresistibly crispy, adding a fragrant, earthy finish that makes each bite special. It’s the kind of cozy, crowd-pleasing dish that feels right at home on a weeknight table or a holiday spread.
Baked Mac and Cheese with Parmesan and Crispy Sage
This cozy baked mac and cheese takes comfort food up a notch with a golden Parmesan–panko crust and fragrant crispy sage. The sauce is ultra-creamy, the pasta perfectly tender, and every bite has a buttery crunch on top. A crowd-pleasing twist on a classic.
Ingredients
- 4 tbsp unsalted butter divided
- small handful of sage leaves
- 3/4 cup panko
- 1 tsp kosher salt divided
- 1/4 cup parmesan grated
- 1/2 small onion grated
- 1 garlic clove grated
- 1 ½ cups gouda grated
- 1 ½ cups cheddar grated
- 2½ cups whole milk
- 1/2 tsp mustard powder
- pinch cayenne pepper
- 10 oz curly pasta
Instructions
- In a small sauce pan, melt 2 tbsp of butter over medium-low heat. Add sage leaves and allow them to crisp up. Remove and set aside for later. Add in panko and use a spatula to move it around and let it brown for about 5 minutes. You want to see a nice golden color because the topping is not in the oven for very long and won't get the golden baked color.
- Remove panko from the heat, let cool slightly and add in 1/2 tsp of salt and the parmesan cheese. Set aside for later.
- Preheat the oven to 350°.
- Heat your milk in the microwave or the stove. (I like to use 30 second increments in the microwave, to ensure it doesn't go over.) Also cook your pasta according to package instructions and set aside.
- In a large pot, melt the additional 2 tbsp of butter on medium heat. Add in grated onion and garlic and mix until fragrant, 4-5 minutes. Add in flour and mix to release the raw flour taste.
- Slowly pour in milk, whisking after each addition. Turn up the heat slightly and bring the mixture to a boil then immediately down to a low simmer. Mix continuously for 8-10 minutes, until the roux reaches the consistency that can coat the back of a spatula. Add in remaining 1/2 tsp of salt, mustard powder and a pinch of cayenne pepper.
- Turn off the heat, add in gouda and cheddar cheeses and mix to melt with residual heat. Mix pasta into cheese mixture. Pour cheesy pasta mixture into a shallow 9×13 baking dish and bake for 10 minutes.
- Remove pasta from the oven. Generously sprinkle with panko and parmesan mixture. Artfully arrange your sage leaves on top and place back into the oven for 15 minutes. Let cool at least 15 minutes before serving.