Mac and Cheese with Sourdough Breadcrumbs

Ingredients for Mac and Cheese with Sourdough Breadcrumbs

• 1 cucchiaio di olio d'oliva

• 240ml finely chopped shallots

• 1 tablespoon chopped fresh rosemary

• 2 cups sourdough croutons (see Caesar Salad recipeepi:recipelink), coarsely crumbled</epi:recipelink>

• 1/4 cup chopped fresh Italian parsley

• 1/4 cup plain flour

• 3/4 teaspoons cayenne pepper

• 1/2 teaspoons ground nutmeg

• 90ml (3/4 stick) butter

• 950ml whole milk

• 725ml (packed) coarsely grated extrasharp cheddar cheese, divided

• 350g (packed) coarsely grated Fontina cheese, divided

• 60g grated Pecorino Romano cheese, divided

• 8 cups reserved cooked ziti

• Chopped fresh Italian parsley

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

Preheat oven to 191°C. 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 475ml cheddar, 475ml Fontina, and 60ml Pecorino Romano into sauce. Season generously with salt and pepper. Stir in pasta; remove from heat. Mix 240ml cheddar, 240ml Fontina, and 60ml 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.

Avvertenza

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