This baby belongs right on top the COMFORT file. Let it start to warm you from the inside out at the moment you pull it from the oven; then savor the rich cheesiness wrapped around each twist of rotini.
Think about doubling just the sauce too. It is absolutely delicious -- and equally comforting -- smothering homemade sweet potato fries, drizzled over a steak sandwich, or used as a base for fondue.
Fill a sauce pot with water and bring to a boil. Cook the rotini according to directions for al dente results; drain and set aside.
In another pot melt 4 Tb of butter. Once the butter is melted, stir in the flour and let cook for 2-3 minutes. Whisk in the whole milk and cook over medium heat, whisking continuously to prevent lumps.
Next, whisk in the cheeses, one at a time, until all of them are melted into the sauce. Now, whisk in the allspice, nutmeg, mustard, and season with salt and pepper.
Combine the pasta and sauce in a deep, greased 8x8 pan.
Toast the sourdough slices until they are extra crispy, but not burnt. Add the crispy bread to a food processor and pulse to a fine consistency. Stir together the breadcrumbs and 2 Tb of melted butter, and season with paprika, salt and pepper.
Sprinkle the breadcrumbs over the top of the mac + cheese and place in the oven. Bake for 30 minutes and then remove from the oven. Garnish with chopped green onions and serve warm.
Tips + Tricks
Assemble the mac + cheese and store in the fridge up to a couple days in advance. Bake just before serving.
Use whatever cheeses are your favorite -- goat cheese, brie without the rind, and crumbled bleu cheese would all be yummy substitutions.