Our Country White Sourdough Loaf adds just the right amount of crunch and texture to the rich cheese flavor featured in this irresistible mac and cheese recipe.
Ingredients
- 2 slices La Brea Bakery Country White Sourdough Loaf
- ½ pound pasta (Orecchiette is used for this recipe)
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, grated
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup sharp cheddar cheese, finely shredded
- 1 teaspoon mustard
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter, melted
- ½ cup sharp cheddar cheese, finely shredded (for topping)
Preparation
- Heat oven to 400°F. Cook the pasta in boiling salted water according to package directions.
- To make the sauce, melt the butter in a large skillet and, on medium-low heat, grate in the garlic. Whisk in the flour until fully incorporated and then slowly whisk in the milk. Continue whisking until the mixture thickens. Stir in the cheese, mustard, salt and pepper.
- Drain the cooked pasta and stir into the cheese sauce. Check the seasoning and add salt and pepper, if needed.
- Tear the bread into chunks and add to a food processor. Pulse until you have the consistency of course breadcrumbs. Don't over-mix. In a small bowl, combine the breadcrumbs with melted butter and cheese.
- Add the pasta to four individual baking dishes or one large gratin dish. Top with the breadcrumb mixture and bake until the top is a light golden brown and the cheese has melted, approximately 15 minutes. Serve hot.
Recipe adapted from Anita, Hungry Couple
