Macaroni and Cheese With Sourdough Breadcrumbs |
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Prep Time: 50 Minutes Cook Time: 60 Minutes |
Ready In: 110 Minutes Servings: 8 |
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Yum!!! From Bon Appetit. Ingredients:
1 tablespoon olive oil |
1 cup finely chopped shallot |
1 tablespoon chopped fresh rosemary |
2 cups sourdough croutons, coarsely crumbled |
1/4 cup chopped fresh italian parsley |
1/4 cup allpurpose flour |
3/4 teaspoon cayenne pepper |
1/2 teaspoon ground nutmeg |
6 tablespoons butter |
4 cups whole milk |
3 cups packed coarsely grated extra-sharp cheddar cheese, divided |
3 cups packed coarsely grated fontina cheese, divided |
1/2 cup pecorino romano cheese, divided |
8 cups reserved cooked ziti |
chopped fresh italian parsley |
Directions:
1. Breadcrumbs: Heat oil in skillet over medium-high heat. Add shallots and rosemary; saute 5 minutes. Mix in croutons. Cool; stir in parsley.
2. Mac and cheese: Preheat oven to 375 degrees. Butter 13x9x2 glass baking dish.
3. 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, 4-5 minutes. Whisk 2 cups of cheddar, 2 cups of Fontina, and 1/4 cup Pecorino Romano into sauce. Season generously with salt and pepper. Stir in pasta; remove from heat.
4. Mix 1 cup cheddar, 1 cup Fontina, and 1/4 cup Pecorino Romano in small bowl.
5. 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.
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