2In a heavy skillet over medium heat add oil. Fry sage leaves until crispy, 3-5 minutes. Transfer to paper towels to drain. Coarsley chop and set aside.
Using same skillet, over medium heat, add sausage and cook until brown on both sides,3 to 5 minutes. Transfer to paper towels to drain.
3In a large pot bring 4 quarts of water to a boil. Add 1 teaspoon salt and pasta. Cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente - about 10 minutes. Drain pasta in a colander. Set aside.
4Prepare sauce while pasta is cooking. In a large heavy saucepan over medium heat, melt butter. Whisk in flour and cook 3 minutes, whisking constantly. Gradually add cream and milk and bring just to a boil, continuing to whisk. Reduce heat and simmer, whisking often until sauce begins to thicken. Remove from heat and add cheese, 1 teaspoon salt and pepper. Stir until cheese is melted and smooth. Gently stir in pasta, reserved sage and sausage. Stir until well combined. Add sauce, pasta, sage and sausage into large baking dish and stir to combine. Top evenly with breadcrumbs.
5Bake for 25-30 minutes until cheese is bubbly and top begins to brown.
6To make the chutney, in a 2-quart saucepan over medium-high heat combine apples, onion, ginger, sugar, salt, pepper flakes, cider and vinegar. Bring to a boil. Reduce heat and simmer, stirring occasionally, until apples soften and begin to break down, about 10 minutes. Remove from heat and stir in sage. Serve directly on the mac and cheese or on the side.