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Prep time
20 minutes
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Cook time
30 minutes
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Serves
12
Author Notes
Creamy mac and cheese topped with crunchy breadcrumbs. —nicolelupu
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Ingredients
- Equipment
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Box grater
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Sauce pan
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9x13 Baking dish
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Mini food processor
- Ingredients
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1 pound
pasta (I used shells, elbows are also great)
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3 cups
milk
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4 ounces
white mild cheddar
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8 ounces
medium cheddar
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2 ounces
cream cheese (room temperature)
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1/3 cup
flour
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5 tablespoons
butter (divided)
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1/2 teaspoon
white pepper
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1/4 teaspoon
cayenne pepper
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1/4 teaspoon
nutmeg
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2 teaspoons
salt
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4
sage leaves
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3
slices of wheat sourdough bread
Directions
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Preheat the oven to 350 degrees and grate your cheeses.
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Boil your pasta until it's al dente, drain and set aside.
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Melt 4 tablespoons of butter in your large saucepan and as soon as it bubbles add the flour and cook to make a paste. (this is your roux) Slowly whisk in the milk till it thickens and coats the back of a spoon. Remove from heat and add the 2 ounces of room temp cream cheese, 4 ounces of white cheddar and 6 ounces of the yellow cheddar. Once fully incorporated add in your spices and adjust seasoning to your taste.
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In a small mini food processor pulse the sourdough to make crumbs, pour the into a small dish and add the remaining tablespoon of butter, melted.
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Add the warm, drained pasta to the saucepan and combine till the gooey sauce coats all the shells. Pour into a 9×13 baking dish and sprinkle a layer of sourdough crumbs on top, then add an ounce of the reserved grated cheddar, then more breadcrumbs then finally the rest of the cheddar.
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Bake in your preheated oven for 30 mins until the pasta is bubbling and the topping is golden. While you bake the macaroni add 1 tsp of olive oil to a small saucepan and flash fry your sage leaves for 1 min and drain on paper towels. When the pasta is done crumble the leaves over top of the dish and enjoy!
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