Macaroni And Cheese With Sourdough Breadcrumbs

• Breadcrumbs
• 1 tablespoon olive oil
• 1 cup finely chopped shallot
• 1 tablespoon chopped fresh rosemary
• 2 cups sourdough croutons, coarsely crumbled
• 1/4 cup chopped fresh Italian parsley
• Mac and Cheese
• 1/4 cup allpurpose flour
• 3/4 teaspoon cayenne pepper
• 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 pecorino romano cheese, divided
• 8 cups reserved cooked ziti
• chopped fresh Italian parsley

1. Breadcrumbs: Heat oil in skillet over medium-high heat. Add shallots and rosemary; saute 5 minutes. Mix in croutons. Cool; stir in parsley.
2. Mac and cheese: Preheat oven to 375 degrees. Butter 13x9x2" glass baking dish.
3. 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, 4-5 minutes. Whisk 2 cups of cheddar, 2 cups of Fontina, and 1/4 cup Pecorino Romano into sauce. Season generously with salt and pepper. Stir in pasta; remove from heat.
4. Mix 1 cup cheddar, 1 cup Fontina, and 1/4 cup Pecorino Romano in small bowl.
5. 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.

breadcrumbs, olive oil, shallot, rosemary, sourdough croutons, fresh italian parsley, flour, cayenne pepper, ground nutmeg, butter, milk, cheddar cheese, cheese, pecorino romano cheese, fresh italian parsley

Taken from www.food.com/recipe/macaroni-and-cheese-with-sourdough-breadcrumbs-442073 (may not work)