Corn flakes, potato chips, saltines or Ritz crackers can add a crunchy topping to almost any casserole, but that’s another day! The recipe below is one of my favorites that I have used for a topping over baked fish.Ĭrumb toppings or coatings can actually be made from a variety of foods. You can flavor your own dry or fresh unseasoned bread crumbs with different spices and herbs as well as cheese. The Whole Foods grocery store in my neighborhood sells spinach flavored ones as well. These dry bread crumbs are very light and SUPER crunchy. Place the panko crumbs in another medium bowl. Once the balls are all formed, place the eggs in a medium bowl with half the teaspoon of salt and pepper. “Panko” bread crumbs are a Japanese version of dry bread crumbs that were once only available in Asian markets but you can now get them at the grocery store. Drizzle melted cheese over the mac and cheese and toss to help bind the mac and cheese together. While the motor is running add small chunks of the bread through the hole in the cover of the blender. You can also use a blender to make fresh breadcrumbs. A food processor makes perfect fresh bread crumbs in about 30 seconds. One big roll will make about 2 cups of fresh crumbs. Onion rolls make great, already seasoned, fresh bread crumbs. Try to cut the bread as fine as possible.Īpproximately 4 slices of bread will make one cup of crumbs. If the bread is really soft just let it sit on the counter to dry out for a bit, and it should then be easy to cut into crumbs. With a bread knife, cut the bread up into crumbs. But if you don’t own either of these pieces of equipment, a knife will work just fine.įresh bread crumbs made from slices of white bread need the crusts trimmed off first.
There are basically three ways to make bread crumbs Īs you would expect, the food processor and the blender make really fine, uniform crumbs that are just perfect. I particularly like the seasoned variety.įresh bread crumbs are really a snap to make! You can use any bread you have in the house. I always have a box of dry breadcrumbs in the cupboard. You can freeze fresh bread crumbs, just be sure to date the freezer bag and use the crumbs within two months of freezing. If you’re reading a recipe, watch out for whether it calls for “dry” or “fresh” breadcrumbs the two are not interchangeable! You can buy dry bread crumbs at the grocery store (which I always do) but you have to make your own fresh bread crumbs. They can be used as a filler in things like meatloaf, as a coating for fried food like home-made fish fingers, pork chops, goat cheese, eggplant Parmesan or chicken cutlets, or as a topping to a baked casserole. Bread crumbs can be used in a variety of ways. Get the creamier elbow-shaped version in the similar-looking box, or even better spring for the "deluxe" version with the pourable cheese sauce.Bread Crumbs are just that – crumbled bread. Working in batches, add coated squares in a single layer (do not crowd pan) cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. For this recipe, you'll want to go low culture for most of the ingredients: 1 package of Kraft Macaroni and Cheese elbow macaroni Panko bread crumbs 3-4 eggs 1 teaspoon nutmeg (1/2 if you are worried about over-spicing or using freshly ground nutmeg) Dry spices (optional) 1/2 cup flour 1 muffin tin Vegetable oil (preferably peanut oil) I don't recommend the classic tube-shaped original Kraft mac and cheese. Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. You could use an organic wheat elbow pasta and make the mac and cheese from scratch, but that's not you, is it? Besides, it's a waste of good ingredients. It's an extremely inexpensive dish, and one that is probably easier to make than you think. While it's not something you'd want to do all the time, if you have a hankerin' for deep frying or are attending a party where insanely rich foods are admired or worshipped, deep-fried mac and cheese may be for you.
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