Sunday, January 27, 2008

Grubbin' with Fuzzy

I'm makin' AB's Macaroni and Cheese. in less than a half an hour, I'll have (I hope) some cheesey casserole action. Sadly, I was missing the Panko Bread crumbs for the topping. I'm not really sure if anyone up here knows what they are. Heck I'm not really sure what they are.

Panko is Japanese in origin, so I figured that they were smaller and more efficent breadcrumbs, but no, they're actually more coarse in texture. Then, i figured that they had little nanites in them, seeing as how Japan is always on the cutting edge of technology, but I figured that the metallic crunch they would give isn't to my taste.

In the end, I decided to just crush up some whole wheat Ritz crackers and use that. Hopefully, the nano-flavor isn't critical to the dish.


Tiffany said...

I find that the breadcrumb topping is kind of superfluous as long as you get a nice cheesy crust on top. Mmm. We had some leftover AB M&C tonight for dinner, in face. It makes a ton, and it keeps really well in the fridge.

Fuzzy said...

His recipe calls for half a pound of pasta, I used a whole box (14.5 oz), but I used about the same amount of cheese sauce, and it seemed to work.
Full disclosure: I think I ate about 2.5 oz of the pasta before I combined it with the sauce, but between my recently shrinking stomach and the full baking dish, I made enough for dinner and lunch for everyday this week.
As for the crust, I didn't bother mixing the crumbs with butter and spreading it on top, I just crushed the crackers and tossed them on. I think it sops up some of the oil left by the melting cheddar cheese on top.
I also went with a 2 parts cheddar to one part Monteray Jack mix with the sauce, becuase I had a little extra Jack on hand.