The Reckoner!

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?

Reckoning Results!
WINNER!
No Breadcrumbs
Breadcrumbs
Redundant!
Crunchy!
53.8%
(28)
46.2%
(24)
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Reckoning Comments!

In general, I'm pro-breadcrumb, because the be-breadcrumbed thing is generally fried and thus delicious.  In the case of baked things, however, I'm somewhat more circumspect.

In this case, I find the grittiness of the breadcrumbs to be a turnoff when juxtaposed with the creaminess of the cheese.  It feels awkwardly like I dropped my mac and cheese on the floor and then hastly scooped it back into my bowl.


OH MY GOD WHO ON EARTH IS SAYING THEY DON'T WANT BREADCRUMBS STOP MAKING MY MAC AND CHEESE LESS DELICIOUS. PLEASE AND THANK YOU.


The Reckoner!