Karen is the executive chef at The Fish House, Vancouver. This mac ‘n cheese was her top choice in our round-up of favourite comfort foods from 10 top Canadian chefs. Recipe adapted by the Chatelaine Test Kitchen.
To make 2 cups (500 mL) soft bread crumbs, trim and discard crusts from 5 slices of bread, preferably a few days old. Lightly toast, then tear bread into large pieces and place in a food processor. Pulse until coarse bread crumbs form.