Mac and Cheese with Sourdough Breadcrumbs

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Breadcrumb topping:

  • 1 tablespoon olive oil
  • 1 cup finely chopped shallots
  • 1 tablespoon chopped fresh rosemary
  • 2 cups sourdough croutons (see Caesar Salad recipe), coarsely crumbled
  • 1/4 cup chopped fresh Italian parsley


Mac and cheese:

  • 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


 

 

 

 

Red Wine by Chateau Balestard La Tonnelle from St-Emilion, France - Bordeaux. The wine is fermented the traditional way and aged in oak barrels, half of which are new each year. Balestard la Tonnelle is a full-bodied and exquisitely elegant wine, one of the finest grands crus in Saint-emilion .

 

preparation

 

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

     

    For mac and cheese:
    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.



Recipe adapted from Bon Appétit | October 2010