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Mac and Cheese with Sourdough Breadcrumbs

Name: Mac and Cheese with Sourdough Breadcrumbs
Cuisine: american
Ingredients: 1 tablespoon olive oil; 1 cup finely chopped shallots; 1 tablespoon chopped fresh rosemary; 2 cups sourdough croutons (see Caesar Salad recipeepi:recipelink), coarsely crumbled; 1/4 cup chopped fresh Italian parsley; 1/4 cup all purpose flour; 3/4 teaspoon cayenne pepper; 1/2 teaspoon ground nutmeg; 6 tablespoons (3/4 stick) butter; 4 cups whole milk; 3 cups (packed) coarsely grated extrasharp cheddar cheese, divided; 3 cups (packed) coarsely grated Fontina cheese, divided; 1/2 cup grated Pecorino Romano cheese, divided; 8 cups reserved cooked ziti; Chopped fresh Italian parsley

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat oil in skillet over medium-high heat. Add shallots and rosemary; sauté 5 minutes. Mix in croutons. Cool; stir in parsley.
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.

Recipes sourced from Epicurious.com.

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