Frederic Melton
Sage is an herb that is commonly used to flavour macaroni and cheese. It is often fried in butter and added to the cheese sauce, or used as a topping, sometimes in the form of crispy sage leaves or sage-flavoured breadcrumbs. Sage is said to add incredible flavour and spicy warmth to the dish. It is often paired with butternut squash in macaroni and cheese recipes, and can also be used in combination with other herbs.
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What You'll Learn
Sage brown butter as a flavour base
Sage brown butter forms the flavour base of the cheese sauce in macaroni and cheese. The brown butter adds a spicy warmth and incredible flavour to the sauce.
To make the brown butter, melt butter in a large saucepan over medium-low heat. Add sage leaves and continue cooking, stirring frequently, until the butter browns and the sage leaves become crisp. This forms the base of the sauce, to which you can add shallots, flour, milk, and cheese.
The sage brown butter can also be used to crisp up breadcrumbs, which can then be used as a topping for the macaroni and cheese. To make the crispy topping, pulverize the sage brown butter and crispy sage leaves with prosciutto slices in a food processor, and then stir the mix into breadcrumbs.
The sage brown butter adds a unique, spicy flavour to the macaroni and cheese, while the breadcrumbs provide a crispy, golden texture.
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Sage as a topping
Sage is a popular herb to use in macaroni and cheese, adding a unique flavour and texture to the dish. It can be used in a variety of ways, each enhancing the overall taste and aroma of the dish. One way to use sage in macaroni and cheese is as a topping. Whole or shredded sage leaves can be scattered on top of the macaroni and cheese before baking. This not only adds a pop of colour and a crispy texture but also infuses the dish with the herb's distinct aroma and earthy, spicy flavour.
When combined with other ingredients, sage can take on a whole new dimension. For instance, when fried or baked with butter, sage leaves become crispy and their flavour intensifies. These crispy sage leaves can then be crushed or blended and mixed with breadcrumbs, creating a crunchy, flavourful topping for macaroni and cheese. The sage-breadcrumb mixture can be sprinkled on top of the macaroni and cheese before baking, resulting in a golden, crispy crust.
For an even more indulgent twist, prosciutto or ham can be added to the sage-breadcrumb topping. Thin slices of prosciutto are baked until crispy, then blended with fried sage leaves and breadcrumbs. This savoury, salty, crispy topping adds a delightful texture and flavour to the creamy macaroni and cheese.
Whether used on its own or in combination with other ingredients, sage makes for a versatile and delicious topping for macaroni and cheese. It not only enhances the presentation of the dish but also contributes to a complex and satisfying flavour profile.
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Sage as an ingredient in the sauce
Sage is a herb with a strong aroma and earthy flavour that can enhance the taste of macaroni and cheese. It is a versatile ingredient that can be used in various forms in the sauce for this dish.
One way to incorporate sage into the sauce is by frying or sautéing the leaves in butter. This process of cooking the sage leaves in butter creates a flavourful base for the sauce. The butter absorbs the essence of the sage, resulting in a sage-infused butter that lends a subtle yet distinctive taste to the sauce. This technique is commonly used in recipes such as "Sage Butter Macaroni and Four Cheese" or "Mac & Cheese with Prosciutto Sage Breadcrumbs". The fried or sautéed sage leaves can also be added as a garnish, providing a crispy texture and a concentrated burst of flavour.
Another method is to blend or puree sage leaves and incorporate the resulting sage paste or puree into the sauce. This technique ensures an even distribution of sage throughout the sauce, intensifying the colour and flavour. Blending sage with other ingredients, such as milk, cream, or cheese, creates a smooth and cohesive sauce with a subtle green hue.
Additionally, sage can be added to the sauce in its dried or powdered form. Dried sage has a more concentrated flavour and can be sprinkled into the sauce during preparation. This method allows for better control over the intensity of the sage flavour in the final dish. Using dried sage is especially convenient when fresh sage leaves are not readily available.
The inclusion of sage in the sauce for macaroni and cheese contributes a unique flavour profile that complements the creaminess and richness of the dish. It adds a subtle earthy, savoury note that enhances the overall taste experience. Sage also provides a pleasant aroma, making the dish more appetising. The combination of sage and cheese creates a harmonious blend that elevates the classic comfort food.
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Sage as a seasoning
Sage is an herb with a strong aroma and earthy, slightly spicy flavour. It is a popular seasoning in many dishes, especially those featuring cheese and cream sauces. Sage is commonly paired with butter, and this combination is often used in macaroni and cheese recipes.
The addition of sage to macaroni and cheese enhances the dish with its earthy, slightly spicy flavour notes. It adds a savoury depth to the cheese sauce, complementing the richness of the dairy and the sharpness of the cheese. Sage is often fried or baked until crispy, adding a textural contrast to the creamy pasta.
In macaroni and cheese, sage is typically added in the form of sage butter. This is made by cooking fresh sage leaves in butter until they are crispy, infusing the butter with the herb's flavour and aroma. The sage butter is then incorporated into the cheese sauce, providing a subtle yet distinctive taste.
The combination of sage and cheese is a classic pairing, with the herb's pungency balancing the fattiness of the dairy. In macaroni and cheese, the sage also helps to round out the sharpness of the cheese, creating a more complex and nuanced flavour profile. The herb's earthy notes enhance the creaminess of the sauce, making the dish more indulgent and comforting.
Sage also has visual appeal, with its vibrant green colour adding a pop of freshness to the dish. Whole sage leaves are sometimes scattered on top of the macaroni and cheese before baking, providing a decorative touch and a final burst of flavour.
In addition to its culinary uses, sage has a long history of medicinal and therapeutic applications. It is known for its antioxidant and anti-inflammatory properties and has been used to boost cognitive function and improve mood. Sage is also believed to aid in digestion, making it a fitting accompaniment to a rich and indulgent dish like macaroni and cheese.
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Sage as an aromatic
Sage is a herb that is commonly used to flavour dishes such as macaroni and cheese. It has a strong aroma and a slightly spicy, warm flavour. When cooked, sage leaves become crispy and can be used as a topping or garnish.
In macaroni and cheese, sage is often added to the cheese sauce. This is typically made by cooking sage leaves in butter over medium-low heat until the butter begins to brown and the sage leaves become crispy. This combination of sage and brown butter forms the base of the cheese sauce and adds incredible flavour to the dish. The brown butter also helps to crisp up the sage leaves, enhancing their texture and making them a delicious addition to the sauce.
The process of making the cheese sauce involves adding flour to the sage brown butter and cooking until the raw flour is cooked out. Milk is then slowly streamed in, followed by the cheeses, allowing them to melt and combine. A splash of heavy cream is often added for extra richness and moisture. This sauce is then mixed with the cooked pasta and baked in the oven, resulting in a creamy and flavourful macaroni and cheese.
The addition of sage to macaroni and cheese not only enhances the flavour and aroma of the dish but also provides a textural contrast with its crispy leaves. The combination of sage and cheese creates a warm and comforting flavour profile that is perfect for a hearty dish like macaroni and cheese. The spice from the sage also adds a subtle kick to the dish, making it a unique and tasty twist on a classic comfort food.
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Frequently asked questions
Sage adds incredible flavour and a spicy warmth to macaroni and cheese.
To make a sage brown butter sauce, melt butter in a large saucepan and add sage leaves. Cook over medium-low heat until the butter is brown and the sage leaves are crisp. Then, add in flour, milk, cheese, and a splash of heavy cream.
The best way to cook the sage is to fry it in butter until softened but not browned.
Fresh sage is best used in macaroni and cheese. However, if you are freezing the dish, it is recommended not to add whole sage leaves.
Cheeses that pair well with sage in macaroni and cheese include Gruyere, sharp cheddar, Parmesan, mascarpone, and provolone.
