Homemade Mac and Cheese

Most recent cooking discovery:

Homemade Macaroni and Cheese with Seasoned Bread Crumbs

So I went to the store to buy stuff to try and make from-scratch jambalaya. No dice. What I though was a huge wall full of canned tomatoes and beans was actually the largest variety of canned mackerel in tomato sauce I've ever seen. After thinking to myself, "What kind of country doesn't have canned ____________? (insert tomatoes, beans...) I imagined a Thai person in super target cursing the day he landed in the US, "What is this uncivilized place without even ONE brand of canned mackerel in tomato puree???" The cultural bias is clearly staggering.

Erin, in her infinite wisdom, happened across a bag of elbow macaroni noodles and I was a bit skeptical. However, when she suggested mac n cheese, my heart skipped a beat. We bought buy-one-get-one free extra sharp cheddar (one of 2 cheeses available, the other of which is the slimiest, greasiest, snottiest mozzarella this side of Papa Johns) and headed home. This is my story.

Directions=
Take used ends of any bread laying around and chop finely. Melt a decent amount of butter in rice cooker and add crumbs, black pepper, Giada's Italian Seasoning (thanks tyler) and a touch of garlic powder. Stir to coat. Continue to cook at high heat until you can hear the crumbs dinging against the walls of the cooker. Your bread crumbs are now delicious and crispy.

Set crumbs to the side and boil macaroni noodles with salt-seasoned water. While noodles boil, grate as much cheese as you think you can handle. Sharp cheddar is nice, but it can be pretty intense if that's all you have. I recommend a blend of 2 or 3 cheeses, something sharp (cheddar or a hard parm-like cheese, something gooey and meltable, and something in the middle as your main cheese (a medium cheddar perhaps?) While noodles are still a touch al dente, drain.

Return noodles to rice cooker and add a cup or so of milk, half a stick of butter, and cheese a small handful at a time. Stir continuously (easiest if you have help) and add remaining cheese. If it's too thick you can always add more milk but don't over do it. Serve with a handful of seasoned bread crumbs on top and options of salt, pepper, prik pon (red chili powder) and italian seasoning.