Mac and Cheese with Sourdough Breadcrumbs
A luxurious mac and cheese featuring three types of cheese - sharp cheddar, Fontina, and Pecorino Romano - topped with crispy homemade sourdough breadcrumbs and fresh herbs. This elevated comfort food dish combines ziti pasta with a rich, creamy sauce and aromatic shallots and rosemary.
Ingredients
- •1 tablespoon olive oil
- •1 cup shallots
- •1 tablespoon rosemary
- •2 cups sourdough croutons
- •¼ cup Italian parsley
- •¼ cup all purpose flour
- •¾ teaspoon cayenne pepper
- •½ teaspoon ground nutmeg
- •6 tablespoons butter
- •4 cups whole milk
- •3 cups cheddar cheese
- •3 cups Fontina cheese
- •½ cup Pecorino Romano cheese
- •8 cups ziti
- •2 tablespoons Italian parsley
Cooking Instructions
- 1.
Heat oil in skillet over medium-high heat. Add shallots and rosemary; sauté 5 minutes. Mix in croutons. Cool; stir in parsley.
10 min
- 2.
Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Whisk flour, cayenne, and nutmeg in small bowl. Melt butter in heavy large pot over medium-high heat. Add flour mixture; stir 1 minute (do not brown). Gradually whisk in milk and bring to simmer. Cook until sauce thickens, 4 to 5 minutes. Whisk 2 cups cheddar, 2 cups Fontina, and 1/4 cup Pecorino Romano into sauce. Season generously with salt and pepper. Stir in pasta; remove from heat. Mix 1 cup cheddar, 1 cup Fontina, and 1/4 cup Pecorino Romano in small bowl. Layer half of pasta mixture, then cheese mixture in baking dish; repeat. Sprinkle with breadcrumb topping. Cover with foil. Bake 30 minutes. Uncover and bake until topping is golden, 10 to 12 minutes. Top with chopped parsley.
60 min
