AWG Bakery

Who doesn't love a big, cozy bowl of macaroni and cheese topped with homemade breadcrumbs? This version is AMAZING! It’s packed with protein, uses high quality dairy free swaps, and features a bright hit of lemon and thyme that really elevates the whole dish. But the best part... now you can use breadcrumbs for SO many of your dishes. Now you can enjoy that extra crunch with chicken, fish, meatballs, stuffed mushrooms, veggies, and more! Thank you @krystenskitchen for recreating this childhood favorite with healthy ingredients!

Easy Homemade Breadcrumbs

Ingredients

5–6 slices AWG Bakery Bread/Loaf - Everyday, Everything, or Rosemary

Optional Herb Topping for 1/2 Cup Breadcrumbs

1 tbsp olive oil
¼ cup onion, finely chopped
1 tbsp fresh rosemary, finely chopped

Directions

Preheat your oven to 325–350°F.
Place the bread slices directly on the oven rack or a baking sheet. Bake for 10–15 minutes until they are very crisp and dried out. If using a baking sheet, flip half way through. The bread should be cooked all the way through, very crisp.
Remove the bread from the oven and let it cool completely. (This is key for getting a good "crunch" rather than a mushy texture!)
Break the toasted slices into smaller pieces and place them in a food processor or blender. Pulse until you reach your desired crumb consistency.
Store in an airtight container for future use.

Lemon + Herb Mac & Cheese

Ingredients

2 ½ cups liquid total (a 50/50 blend of chicken broth and dairy-free milk)
2 cups Kaizen protein pasta
1 tbsp grass-fed butter
½ cup Culina dairy free yogurt
1 ½ cups sharp cheddar cheese, shredded
1 tbsp fresh thyme
1 lemon, zested
Optional - add a meat for more protein

Breadcrumb Herb Topping

1 tbsp olive oil
¼ cup onion, finely chopped
1 tbsp fresh rosemary, finely chopped
½ cup homemade breadcrumbs (from the recipe above)

Directions

Add your broth/milk mixture and the protein pasta to a saucepan over medium heat. Bring it to a simmer.
Reduce the heat to a low simmer. Cook for 15–20 minutes, stirring frequently to prevent the pasta from sticking or burning. You’re finished when the pasta is tender and the liquid has reduced into a thick sauce.
Stir in the grass-fed butter and dairy free yogurt until fully incorporated.
Fold in the shredded cheddar cheese until melted and creamy, then stir in the fresh thyme and lemon zest. Transfer the mixture to an oven-safe baking dish.
In a separate skillet over medium heat, add the olive oil. Sauté the onions and rosemary for a few minutes until softened. Stir in the breadcrumbs and toast for a minute until they are golden and fragrant.
Sprinkle the herb breadcrumb mixture over the mac and cheese. Bake at 375°F for about 10 minutes until the edges are bubbly and the top is perfectly golden.

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Krysten Dornik is an award winning recipe developer, blogger, and content creator in the health and wellness space. She shares healthy living, non toxic/low toxic swaps, and recipes that are compliant for paleo, gluten free, and grain free. She has many delicious toddler friendly creations that are sure to make your little one smile. Also, please check out the AWG Blog for more recipes she created using our bread!

To watch a video for this delicious recipe and many more, please visit @krystenskitchen or visit her website.

Original Loaf Variety 3-Pack