I confess: in some ways, my palate has the sophistication of a five year old. And macaroni and cheese is one of those ways. I didn’t grow up with the Kraft “blue box,” but on the rare occasions that my folks would go out, my brother and I would get to eat Stouffer’s frozen mac and cheese TV dinners. Woo-hoo! Good times.
But the one thing that commercial mac and cheeses do not have is a crunchy, buttery topping. That’s where this recipe comes in, my adaptation of Cook’s Country Best Potluck Macaroni and Cheese, which allowed me to use up little bits and pieces of challah and ciabatta lurking about my freezer. Oh, and one Trader Joe’s whole wheat hamburger bun, age unknown. But once you pulse these chunks of bread in a food processor, along with some butter and parmesan cheese, then bake it atop a mac and cheese casserole, you end up with quintessential comfort food. And seeing as I now have to get a new dishwasher (along with the washer, refrigerator, microwave oven, and oven that have broken down this year), I need some comforting.
My favorite mac and cheese is still the frozen kind, but my husband, who is not a connoisseur of this dish, found it pretty tasty. And we both loved the crumb topping. Recipe after the jump. And this recipe has been YeastSpotted!
Adapted from a recipe by Cook’s Country
Serves 8 to 10.