Macaroni and Cheese With Sourdough Breadcrumbs

Yum!!! From Bon Appetit.

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 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

Directions

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.