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We’ve made somewhat of an art form of converting leftover ingredients into individual lunches and sometimes even spunky new dishes, like this comfort classic: skillet nac & cheese with rye bread crumbs. This rye crusted dish is a savory answer to what to do with two-day-old homemade bread: pulse it up, mix in butter, salt and cheese, and use it as a flavorful topping. We paired the sour and caraway-laced crumbs of our homemade sourdough rye bread with a sumptuous homemade macaroni and cheese that Paul whipped up stove-top while the oven preheated. The combination of creamy cheese and pungent crunchy bread crumbs was lovely. We used a 50-50 blend of two local cheeses a mild farmer’s cheese, which gave a smooth creaminess to the sauce and a sharp young asiago, which added a subtle nutty sharpness. Feel free to use your favorite cheese, but try to stick with ones that will melt smoothly.
Yield: 6 portions
Mac & Cheese:
The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast.
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