Meet the Sullivans: 3-Cheese Macaroni & Cheese with Sourdough Breadcrumb Topping

December 2, 2013

3-Cheese Macaroni & Cheese with Sourdough Breadcrumb Topping

Happy Monday morning, friends! How is everyone feeling this morning? Full? Me too, but not too full to bring you this delicious recipe for 3-Cheese Macaroni & Cheese with Sourdough Breadcrumb Topping! It is perfectly cheesy, not too difficult to make and is a great side dish for all of your holiday parties.


AND I'm competing in a little contest right now on Golden Grain Pasta's Facebook page with this very recipe. So I'm going to ask that if you think this recipe looks even the slightest bit tasty to you that you click on over to vote for me! I'll win $100 if my recipe gets more votes than my competitors recipe! And you will have my ever lasting gratefulness, PLUS each vote you cast - up to one per day - is an entry to win a $250 VISA gift card to make your own meals that taste like home! Win, win, win! 


And the cast of characters: elbow mac, cheese, bread crumbs, butter, flour and milk!


Serves: 8
Cook time: 45 minutes

Ingredients
16 ounces Golden Grain elbow macaroni
2 cups shredded sharp white cheddar cheese, divided
1 1/2 cups shredded gruyere cheese
3/4 cups shredded parmesan cheese
3 cups whole milk
1/4 cup + 2 tablespoons butter, divided
3 tablespoons all-purpose flour (approximately)
1 cup sourdough bread crumbs 


For the breadcrumbs: You can use store bought bread crumbs, or make your own by either blending sourdough croutons in your blender until they are coarsely chopped or use this great recipe.


You must, must, must shred your own cheese. I makes all the difference in the way it melts into the pasta and how it tastes.


I like to add a little extra cheese at the end, because it's just the way to go with extra cheesy mac and cheese!


Directions
1. Preheat the oven to 350 degrees.
2. Cook macaroni according to package directions. Drain and set aside in a large oven safe casserole dish. 
3. Melt butter in a medium sauce pan over medium, to low heat. Once the butter has melted begin mixing in the flour one tablespoon at a time until a roux forms. Once you have a nice thick roux you can add a little milk at a time making sure you stir it constantly and that all the milk has been absorbed before you add more.
4. Add cheese (reserving 1 cup of the sharp white cheddar) and continue stirring until it is all melted and your cheese sauce has thickened a bit.
5. Pour cheese sauce over the macaroni, top with the rest of the sharp white cheddar and stir until combined. Top with the bread crumbs.
6. Bake in the 350 degree oven for 20-30 minutes until the breadcrumbs begin to brown and the sauce is bubbling. Cool for a few minutes and serve!

I hope you'll try (and love!) this recipe, and please remember to click on over to Golden Grain's Facebook page and give me your vote! 

4 comments:

Colleen Sullivan said...

This looks AMAZING!!!! Seriously so yummy. I'm heading over to vote for you now!

Colleen Sullivan said...

mac n cheese casserole is my FAVORITE thing ever. and this totally takes it up a level (or three!). i'm seriously drooling!!!

Colleen Sullivan said...

mmm that looks delish! I love mac n cheese. I've been craving it for a couple weeks now, now I really need to get on it after seeing your awesome recipe! Totally going to go vote for you =) and then maybe send a bowl this way?

Colleen Sullivan said...

That looks SO good Colleen! I'm definitely going to vote for you, right now!