Mac and Cheese with Sourdough Breadcrumbs |
|
 |
Prep Time: 50 Minutes Cook Time: 55 Minutes |
Ready In: 105 Minutes Servings: 8 |
|
For ideas on what to serve with the macaroni and cheese, see On the Side. Ingredients:
1 tablespoon olive oil |
1 cup finely chopped shallots |
1 tablespoon chopped fresh rosemary |
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 |
Directions:
1. 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.
2. 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.
3. Per serving: 842 calories, 47 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit
|
|