Sunday, June 10, 2012

mac and cheese with sage


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I wanted to take a minute here to talk about mac and cheese — because it's important. Mac and cheese and sage: this is one of the greatest things I have come across in my short life.



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There's a big beautiful sage bush that grows right outside my bedroom window and I have been pinching off bits here and there all spring. In my mind sage goes with just about anything and especially things with cheese. So tasty. I love the smell, the taste, the colour, the flowers.


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But a good mac and cheese is a fine art and needs a few key ingredients to really come together. I use a combo of mustard, cayenne, sage, freshly ground nutmeg, and salt and pepper that never fails me. Oh and the cheese! I like to make a standard bechamel sauce and add part gruyere, part sharp cheddar and it's so good.



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Make sure you save some of your pasta water to add to the sauce so it stays nice and creamy, but not too thick. Also I guess I should call this tortiglioni and cheese, but that would be weird, wouldn't it?









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Ruby HATES when I make mac and cheese. (because she can't have any)
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You got any secret recipes for mac and cheese? Maybe you make it special sometimes and simple other times? Maybe you've successfully cut such decadent things as mac and cheese from your diet — I never intend to do something so dangerous.













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2 comments:

Rosalind said...

gonna have to go and try this for dinner tonight, great. thanks for nothing Mary.


miss you
love you

elizabeth said...

Fe-e-e-e-e-e-d me.

I am going to make lemon pasta with wine and fancy cream tonight - the kind with 8000%MF.