When you have old bread, make bread crumbs!
Then make this recipe:

Priyanka Naik’s Tadka Mac ‘ n’ Cheese with Cajun Bread Crumbs

Actually, Priyanka Naik’s The Modern Tiffin is full of vegan deliciousness, but her twist on this classic dish has to be tried, so….
Our suggestion? …Try this recipe now, then get the book for more ideas!

closeup of a pasta bake, highlighting the brown breadcrumbs on the yellow background of the macaroni. Green flecks of parsley around — Tadka Mac’n’cheese (dairy version); photo and food styling by Catherene Wilson Photography @catherenewilson

MAC ‘N’ CHEESE
8 ounces elbow macaroni (cook per instructions)
salt
1 Tbsp neutral oil
0.25 tsp cumin seeds, or 0.5 tsp cumin powder
3 curry leaves (optional)
2 Indian green chilies, minced (NB can be substituted for green arbol chili peppers or serrano chili peppers )
1 medium yellow onion, diced
3 cloves garlic, minced
1 hefty tsp turmeric powder
2 Tbsp vegan butter, plus more for the pan
1 Tbsp all-purpose flour
1 cup unsweetened full-fat plain oat milk
0.25 cup plain nondairy cream cheese
1 cup shredded vegan cheddar
0.25 cup shredded vegan mozzarella
0.25 cup shredded vegan pepper jack
pinch of freshly ground black pepper
2 Tbsp coarsely chopped fresh cilantro (stems and all)

(You know what to do if you aren’t vegan)

CAJUN BREAD CRUMB TOPPING
0.5 cup plain unsalted bread crumbs (Priyanka Naik uses panko)
0.25 tsp Kasmiri red chili powder
0.5 tsp paprika
0.25 tsp garlic powder
0.25 tsp dried oregano
pinch of dried thyme
hefty pinch of salt
pinch of freshly ground black pepper
2 tsp olive oil

MAKE THE MAC ‘N’ CHEESE; In a large heavy-bottom pan, pour in the neutral oil and set over medium-high heat. Once the oil is hot, add the cumin seeds and allow them to sizzle and pop for 30 seconds. Add the curry leaves (these pop aggressively). Once the popping subsides, lower the heat to medium and add the chilies, onion and garlic. Saute for about 2 minutes, until the onion looks translucent and starts to sweat. Add the turmeric and toss to coat. Lower the heat to medium-low.

With a tea towel in the background; top 2/3 of picture is dominated by a top down view of a crumb topped pasta bake, sprinkled with parsley. bottom section has on left a bowl with a brown onion in it; to the right, a bowl with pink salt. — Tadka mac’n’cheese (the dairy version); photo and food styling by Catherene Wilson Photography @catherenewilson

Add the 2 Tbsp vegan butter and the flour and whisk together with the onion mixture to create a roux. Once the roux has a nutty aroma and is slightly golden and clumpy, pour in the oat milk and continue to whisk. After 1 to 2 minutes, after the mixture has thickened to a bechamel consistency - a good test is dipping in a steel spoon and running your finger down the back; if the sauce doesn’t bleed into the middle of your spoon, it’s ready - add the nondairy cream cheese and whisk until completely blended. Next, add the shredded vegan cheese and whisk. Notice no salt yet. Once you have a thick cheese sauce, taste and add salt as needed, along with a pinch of pepper. Switch to a spatula, add the macaroni, and toss to coat completely. Butter a medium baking dish and pour in the macaroni and cheese.

MAKE THE BREAD CRUMB TOPPING; Preheat the oven to 350 degrees F. In a small bowl, toss together the bread crumbs with all of the seasonings and the olive oil until well coated and incorporated. Top the macaroni and cheese with the bread crumbs. Bake, uncovered, for 10 minutes. Broil for another 2 minutes until the bread crumbs are golden brown and the macaroni and cheese is slightly bubbling.

GARNISH AND SERVE; cool slightly and top with the cilantro and serve up to eat or into your tiffin.

(The wording is slightly tweaked, but this recipe is taken directly from Priyanka Naik The Modern Tiffin; On-the-go vegan dishes with a global flair. Tiller Press: New York 2021)