Ingredients
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 extra-sharp 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
Description
Use Leftover Pasta And Croutons For A Classic Macaroni And Cheese.
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