Directions

To make the herbed breadcrumb topping

1. In a deep skillet, add the oil and shallots over medium heat. Allow the shallots to start bubbling, then turn down to medium-low, but hot enough to keep them bubbling. Cook until they’re a caramel color; not too dark as they will continue to fry once removed from heat. Strain through a fine mesh strainer into a small saucepan, retaining the oil. Spread the fried shallots on a paper towel lined baking sheet to cool.

2. Return the oil to the skillet over medium-high heat for 1-2 minutes, then add the sage and rosemary leaves. Fry for about 2 minutes, until leaves mostly stop sizzling and begin to brown slightly. Strain through the fine mesh strainer into the small saucepan, retaining the oil. Spread the herbs next to the shallot on the lined baking sheet to cool. Chop herbs once cooled.

3. Return the oil to the skillet once more over medium-high heat. Add the breadcrumbs and stir to coat in oil, then allow to fry for 3-5 minutes, watching closely and stirring frequently to avoid burning. Once golden brown, remove from heat, strain again, and spread on the lined baking sheet to cool.

4. Once everything has cooled, combine and salt to taste.

To make the macaroni and cheese

1. Prepare pasta according to package directions. Set aside.

2. In a Dutch oven or large pot, melt the butter over medium heat.

3. Add flour and whisk until the mixture becomes fragrant and slightly nutty, about 2 minutes.

4. Slowly add the milk and whisk until well-combined. Allow to simmer slightly for 5-7 minutes until thickened.

5. Add the cheeses and whisk until smooth, then salt to taste.

6. Remove from heat and stir in the cooked pasta. Transfer the macaroni to a serving dish, then top with the herbed breadcrumbs.

7. Serve hot and enjoy!