Mac And Cheese With Sourdough Breadcrumbs Recipe

Name: Mac And Cheese With Sourdough Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup finely chopped shallots; 1 tablespoon chopped fresh rosemary; 2 cups sourdough croutons (see; ), 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

Servings: persons

1 tablespoon olive oil
1 cup finely chopped shallots
1 tablespoon chopped fresh rosemary
2 cups sourdough croutons (see
), coarsely crumbled</epi:recipelink>
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

1
Heat oil in skillet over medium-high heat. Add shallots and rosemary; saute 5 minutes. Mix in croutons. Cool; stir in parsley.
2
Preheat oven to 375u00b0F. 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.

1109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup finely chopped shallots, 1 tablespoon chopped fresh rosemary, 2 cups sourdough croutons (see, and more.

Yes, Mac And Cheese With Sourdough Breadcrumbs falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mac And Cheese With Sourdough Breadcrumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions