Name: Baked Shells with Gremolata Breadcrumbs
Total time: 80 min
Ingredients: 1 tablespoon plus 1 3/4 teaspoon kosher salt, divided; 1 (16-ounces) pkg. medium pasta shells; 3 tablespoons extra-virgin olive oil, divided; .25 cup unsalted butter; 0.3333 cup all-purpose flour (about 1 1/2 ounces); 3.50 cups half-and-half, warmed; .50 cup whole milk, warmed; 8 ounces fontina cheese, shredded (about 2 cups), divided; 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided; 1.25 steaspoon onion powder; 1.25 teaspoons garlic powder; 1.25 teaspoons ground white pepper; .25 teaspoon ground nutmeg; .50 teaspoon black pepper; .50 cup panko; .50 cup finely chopped fresh flat-leaf parsley; 6 (2- x 1/2-inch) lemon peel strips, minced (about 2 teaspoons); 1 small garlic clove, grated

Baked Shells with Gremolata Breadcrumbs

4.0

(2)

2 Reviews

Macaroni and cheese is always a crowd-pleaser. This version features a combination of Fontina for optimal gooey texture and cheddar for its tangy flavor, and a crispy mix of toasted panko, parsley, lemon, and garlic that cuts through the richness of the ultra-creamy baked shells.

Justin Chapple

Updated on December 11, 2022

Active Time:

50 mins

Total Time:

1 hrs 20 mins

Yield:

10 Servings

Ingredients

1 tablespoon plus 1 3/4 teaspoon kosher salt, divided
1 (16-ounce) package medium pasta shells
3 tablespoons extra-virgin olive oil, divided
¼ cup unsalted butter
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 1/2 cups half-and-half, warmed
1/2 cup whole milk, warmed
8 ounces Fontina cheese, shredded (about 2 cups), divided
8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
1 ¼ teaspoons onion powder
1 ¼ teaspoons garlic powder
1 ¼ teaspoons ground white pepper
¼ teaspoon ground nutmeg
1/2 teaspoon black pepper
1/2 cup panko breadcrumbs
1/2 cup finely chopped fresh flat-leaf parsley
6 (2- x  1/2-inch) lemon peel strips, minced (about 2 teaspoons)
1 small garlic clove, grated

Directions

Preheat oven to 350°F with rack 10 inches from heat. Bring a large saucepan of water to a boil over high. Add 1 tablespoon salt and stir in shells; cook according to package directions for al dente. Drain shells and transfer to a large bowl. Add 1 tablespoon oil; toss to coat. Set cooked shells aside.
Wipe saucepan clean. Add butter and melt over medium. Whisk in flour; cook, whisking constantly, until mixture is lightly browned, 3 to 4 minutes. Gradually whisk in half-and-half and milk until sauce is smooth. Bring just to a simmer over medium-high, whisking occasionally. Reduce heat to low; simmer, whisking often, until no floury taste remains, about 5 minutes. Remove from heat. Gradually whisk in 1 1/2 cups Fontina and 1 1/2 cups cheddar until smooth. Whisk in onion powder, garlic powder, white pepper, and nutmeg. Fold in cooked shells. Season with 1 1/2 teaspoons salt and the black pepper. Spread mixture evenly in a 2-quart broiler-safe baking dish. Sprinkle with remaining 1/2 cup Fontina and remaining 1/2 cup cheddar.
Bake in preheated oven until bubbling around edges, about 20 minutes. Increase oven temperature to broil. (Do not remove baking dish from oven.) Broil until browned in spots, 3 to 4 minutes. Remove from oven; let cool 5 minutes.
Meanwhile, heat remaining 2 tablespoons oil in a medium skillet over medium. Add panko; cook, stirring constantly, until deep golden, about 4 minutes. Transfer to a medium bowl and let cool 2 minutes. Stir in parsley, lemon peel, and garlic. Season with remaining 1/4 teaspoon salt. Serve gremolata breadcrumbs with shells.

Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee

Make Ahead

Shells can be prepared through step 2 and refrigerated overnight. Let stand at room temperature 30 minutes before baking.