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Mac And Cheese With Sourdough Breadcrumbs Recipe

   
 

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     Mac And Cheese With Sourdough Breadcrumbs

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   50 minutes

Ingredients
1 tablespoon Olive Oil
1 cup Finely Chopped Shallots
1 tablespoon Chppped Fresh Rosemary
2 cups Sourdough Croutons, coarsely crumbled
1/4 cup Chopped Fresh Italian Parsley
1/4 cup Flour
3/4 teaspoon Cayenne
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 Grated Percorino Romano Cheese, divided
8 cups Cooked Ziti
Chopped Fresh Italian Parsley

Instructions
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 375F. Butter 13x9x2-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. Gradually whisk in milk and bring to simmer. Cook until sauce thickens, 4-5 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, 10-12 minutes. Top with chopped parsley.


Originally Submitted
12/12/2010





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