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Mac and Cheese with Sourdough Breadcrumbs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

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.

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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

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Heat 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.

Disclaimer

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.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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