Name: Wagon Wheel Western BBQ Mac & Cheese
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 to 8 servings
Ingredients: Unsalted butter, for buttering the baking dish; Kosher salt; 1 pound wagon wheel pasta; Two 12-ounce cans evaporated milk; 1 teaspoon Dijon mustard; 8 ounces sharp Cheddar, freshly grated (2 cups); 8 ounces foil-wrapped shelf-stable cheese such as Velveeta, grated or cubed (2 cups); 2 teaspoons cornstarch; 6 ounces smoked mozzarella, shredded; 1/4 cup barbecue sauce; One 8-ounce bag kettle-cooked barbecue flavored potato chips, crushed fine

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
Bring a large pot of water to a boil and season with a generous amount of salt. Boil the pasta until al dente, 2 to 3 minutes less than the package instructions.
Meanwhile, in a large pot over medium heat, add the evaporated milk and Dijon and whisk together. Bring to a simmer. Toss the Cheddar, shelf-stable cheese and cornstarch together in a bowl until totally coated. Stir into the sauce cheese and heat, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes.
Drain the pasta, then add to the cheese sauce and stir to coat. Transfer to the prepared baking dish.
Sprinkle an even layer of the mozzarella over the top. Drizzle the barbecue sauce over the cheese, and top with a thick layer of crumbled potato chips.
Bake, uncovered, until gooey and bubbling, 30 to 35 minutes. Serve hot.

Wagon Wheel Western BBQ Mac & Cheese

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