1. c. light cream
1/2 pkg whole thyme sprigs (or to taste)
1/2 lb elbow macaroni
2 c. sharp cheddar cheese, shredded
1/4 c. fresh chopped chives
3 tbsp. butter
1/2 c. sour cream
2 eggs, well beaten
1 tsp. freshly cracked black pepper
1/2 tsp. salt
seasoned bread crumbs
3-4 stems whole sage leaves, stems removed
2 tbsp. olive oil

Heat cream until simmering over low heat in a small sauce pan, and immediately submerge the thyme (whole sprigs).

Cover and remove from heat. Set aside for 30 minutes. Cook macaroni according package directions. Drain and stir in cheese and chives. Blend butter, sour cream eggs, salt and pepper.

Add to macaroni. Remove thyme sprigs from cream and add to macaroni.

Pour into an oven-proof casserole dish. Top with seasoned bread crumbs.

Bake at350°F for 30 minutes. Heat oil in small non-stick skillet to sizzling. Drop in sage leaves and fry 1-2 minutes until crispy. Drain on paper towels.

Just before serving, top each portion with a sprinkling of the fried sage.

Makes about 8 servings.

My mom used to make this around the holidays, it's kinda labor intensive. But it's by far the best Macaroni and Cheese I've ever tried.

Submitted by: R.Garrison