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Baked Sage Derby Macaroni and Cheese

Cook Time30 mins
Total Time30 mins
Course: Pasta
Servings: 8 servings
Author: Barbara Schieving


  • 2 14 ounce cans evaporated milk
  • 2 teaspoons dry mustard
  • 2 teaspoons salt
  • teaspoon cayenne pepper
  • 8 ounces Derby Sage cheese grated
  • 1 package 16 ounces elbow macaroni or shells
  • 6 slices of bacon cooked and diced
  • 3 tablespoons chopped fresh parsley
  • cup freshly grated Parmesan
  • 1-½ cups panko breadcrumbs
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh parsley


  • Preheat the oven to 375°F. Butter a 9x13-inch baking dish and set aside.
  • Prepare topping: In a small bowl toss together the Parmesan, panko, oil, and parsley. Set aside.
  • Cook macaroni according to cooked according to package directions and drain.
  • In a large saucepan, combine evaporated milk, mustard, salt and red pepper. Bring to boil over medium-high heat. Reduce heat to low and stir in cheese a handful at a time until cheese has melted and sauce is smooth. Remove from heat.
  • Stir in cooked pasta, bacon and parsley. Pour macaroni and cheese to the prepared baking dish.
  • Sprinkle prepared topping over macaroni and cheese. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Serve hot.