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.
This is really something you can tailor to your own taste; anything from 100% bread to 100% parmesan will work. I'd probably do 75% panko breadcrumbs with 25% cheese - toss the panko with a little melted butter and then with the cheese, then add it to your casserole.