Mac and Cheese with Sourdough Breadcrumbs
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
Erfüllt die Anforderungen des Patienten redaktionelle Richtlinien
- HerunterladenHerunterladen
- Teilen Sie
- Sprache
- Diskussion
This indulgent mac and cheese with sourdough breadcrumbs elevates a familiar vegetarian favourite into a sophisticated, texturally delightful main course. The secret lies in the topping, where zesty sourdough is tossed with aromatic rosemary and sautéed shallots, providing a sharp, savoury crunch that perfectly offsets the rich, velvety sauce beneath. It is a wonderful option for a weekend family supper or as a moreish side dish for a dinner party.
To achieve the best results, use a high-quality extra-sharp cheddar and nutty Fontina to create a complex, multi-layered flavour profile. The addition of a little Pecorino Romano adds a lovely salty finish. This comforting homemade pasta bake is naturally filling and nutritious, especially when served alongside a crisp green salad or steamed seasonal greens to balance the richness of the triple-cheese sauce.
In diesem Artikel:
Lesen Sie unten weiter
Ingredients for Mac and Cheese with Sourdough Breadcrumbs
1 tablespoon olive oil
240ml finely chopped shallots
1 tablespoon chopped fresh rosemary
2 cups sourdough croutons (see Caesar Salad recipeepi:recipelink), coarsely crumbled</epi:recipelink>
1/4 cup chopped fresh Italian parsley
1/4 cup plain flour
3/4 teaspoons cayenne pepper
1/2 teaspoons ground nutmeg
90ml (3/4 stick) butter
950ml whole milk
725ml (packed) coarsely grated extrasharp cheddar cheese, divided
350g (packed) coarsely grated Fontina cheese, divided
60g grated Pecorino Romano cheese, divided
8 cups reserved cooked ziti
Chopped fresh Italian parsley
How to make Mac and Cheese with Sourdough Breadcrumbs
Back to contentsHeat oil in skillet over medium-high heat. Add shallots and rosemary; sauté 5 minutes. Mix in croutons. Cool; stir in parsley.
Preheat oven to 191°C. 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 475ml cheddar, 475ml Fontina, and 60ml Pecorino Romano into sauce. Season generously with salt and pepper. Stir in pasta; remove from heat. Mix 240ml cheddar, 240ml Fontina, and 60ml 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.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Artikel Geschichte
Die Informationen auf dieser Seite wurden von qualifizierten Klinikern geprüft.
28 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

Fragen, teilen, verbinden.
Stöbern Sie in Diskussionen, stellen Sie Fragen, und tauschen Sie Erfahrungen zu Hunderten von Gesundheitsthemen aus.

Fühlen Sie sich unwohl?
Beurteilen Sie Ihre Symptome online und kostenlos
Melden Sie sich für den Patienten-Newsletter an
Ihre wöchentliche Dosis klarer, vertrauenswürdiger Gesundheitsratschläge – geschrieben, damit Sie sich informiert, sicher und unter Kontrolle fühlen.
Mit Ihrer Anmeldung akzeptieren Sie unsere Datenschutzerklärung. Sie können sich jederzeit abmelden. Wir verkaufen Ihre Daten niemals weiter.