Mac And Cheese With Sourdough Breadcrumbs

• 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

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 375u0b0F. 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.

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

Taken from www.epicurious.com/recipes/food/views/mac-and-cheese-with-sourdough-breadcrumbs-361235 (may not work)