Mac and Cheese: With or Without Breadcrumb Topping?
Occasionally I make macaroni and cheese the old fashioned way--with real cheese and the whole rigmarole of melting in hot milk and flour and butter etc. I always top with tomatoes a la the Barefoot Contessa, but there's one addition I make which is breadcrumbs on top.
Dan is not a fan of the breadcrumbs. He feels they don't add much to the mix. I like the crunchy top. He feels the crunch of the baked noodles is enough. We've solved this for ourselves: I cover half a pan with breadcrumbs and leave the other side breadcrumb-free, but which do you prefer when making or eating homestyle mac and cheese?