Ingredients

• 1 pound penne pasta
• Salt
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 cup half-and-half
• 8 ounces shredded sharp Cheddar
• 8 ounces shredded mozzarella
• 4 ounces grated Pecorino Romano
• About 20 grinds black pepper

Directions

For the Classic Mac and Cheese:

1 cup coarse bread crumbs

1 tablespoon butter, melted

2 tablespoons chopped fresh parsley

Salt

Pour half of the mac and cheese into an 8 by 8 by 2-inch baking dish. In a mixing bowl toss the bread crumbs together with the melted butter, parsley, and salt, to taste. Top the mac and cheese with the bread crumb mixture and bake 15 minutes or until the topping has nicely browned and pasta is bubbly and creamy.

For the Chili Mac and Cheese:

2 tablespoons chili powder

A few dashes dried red chili flakes

1 cup crushed yellow corn chips

1 tablespoon vegetable oil

1 small lime, zested

Stir the chili powder and chili flakes into half of the mac and cheese base. Pour into an 8 by 8 by 2-inch baking dish. In a mixing bowl combine the crushed corn chips together with the oil and the lime zest. Top the mac and cheese with the corn chip mixture and bake 15 minutes or until the topping has nicely browned and pasta is bubbly and creamy.