Recipe courtesy of Gina Neely
and
Pat Neely
Macaroni and Cheese with Potato Chip Crust
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 881
- Total Fat
- 46
- Saturated Fat
- 25
- Carbohydrates
- 78
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 37
- Cholesterol
- 120
- Sodium
- 808
- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 50 min
Ingredients
6 tablespoons butter
1/2 cup all-purpose flour
4 cups milk, warm
1 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
Dash salt and freshly ground black pepper
Dash hot sauce
Dash Worcestershire sauce
3 cups shredded Cheddar
1 pound cavatappi pasta, cooked al dente
1 cup crushed potato chips
5 slices cooked bacon, crumbled
1/2 cup freshly grated Parmesan, for topping
Directions
- Heat oven to 350 to 375 degrees F.
- Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in the 3 cups of Cheddar until it melts.
- Pour the cheese sauce over the pasta and add to a 3 quart casserole dish.
- Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.