Mac and Cheese with Sourdough Breadcrumbs

By 12_34

Ingredients

• Breadcrumb Topping:
• 1 TBSP. olive oil
• 1 c. finely chopped shallots
• 1 TBSP. chopped fresh rosemary
• 2 c. Sourdough croutons, coarsely crumbled ( toss 3 1/2 c. 1" cubes crustless sourdough bread with 2 TBSP. olive oil. Spread the breadcrumbs on a heavy-duty rimmed baking sheet and bake @ 400 degrees for 20-25 minutes.
• 1/4 c. chopped fresh Italian parsley
• Mac and Cheese:
• 1/4 c. all-purpose flour
• 3/4 tsp. cayenne pepper
• 1/2 tsp. ground nutmeg
• 6 TBSP. (3/4 stick) butter
• 4 c. whole milk
• 3 c. (packed) coarsely-grated extra-sharp cheddar cheese, divided
• 3 c. (packed) coarsely grated Fontina cheese, divided
• 1/2 c. Grated Pecorino Romano cheese, divided
• 8 c. reserved cooked ziti
• Chopped fresh Italian parsley

Details

Cooking time 2mins

Preparation

Step 1

Breadcrumb Topping:

Heat oil in skillet over medium-high heat. Add shallots and rosemary; saute' 5 minutes. Mix in croutons. Cool; stir in parsley.

Mac and Cheese:

Preheat oven to 375 degrees. Butter 13x9x2" glass baking dish. Whisk flour, cayenne, and nutmed 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, 4-5 minutes. Whisk 2 c. cheddar, 2 c. Fontina, and 1/4 Pecorino Romano into sauce. Season generously with salt and pepper. Stir in pasta; remove from heat.

Mix 1 c. cheddar, 1 c. Fontina, and 1/4 c. Pecorinao 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, 10-12 minutes. Top with chopped parsley.