Parmesan breadcrumb topping for casserole?
From a few of my other threads, it's obvious that I am diving into the world of macaroni and cheese in a few days. I have decided on a recipe but would like to add a few elements. My favorite part of macaroni and cheese is the crunchy crust on top which I admittedly will scrape off 3/4 of the casserole dish and then pretend that it never existed. I plan to serve leftovers and so my initial idea of croutons is probably not the best as they would be quite soggy after a stay in the fridge overnight. Instead, I thought I would go the breadcrumb route and add another cheese flavor with some parmesan.
What would be the best way/proportions to whip up a quick breadcrumb/Parmesan topping?
Just did this on Mac 'n' Cheese two nights ago. Had half a baguette (sourdough, white sandwich bread, etc., would also work) that I cubed and threw into the processor along with 1/4 cup parmesan and about 2 T. butter. Yum.
I highly recommend using soft bread crumbs. They will toast up light and crunchy. The leftovers have been great with no loss of yumminess.