FOR MAC & CHEESE:
6T butter, plus more for greasing
Sea Salt or table salt
1lb tubular pasta (cavatappi)
½ C flour
4C whole milk (don’t substitute)
1t dry ground mustard powder
1/4t black pepper
1/4t cayenne pepper
Pinch of nutmeg
3 Dashes of hot sauce
Dash of Worcestershire sauce
4C grated extra sharp/sharp white cheddar cheese (takes about 12oz of block cheese to make 4C)
1-1/4C grated Parmesan cheese
1-1/2C crushed potato chips
½ C grated Parmesan
5-8 slices bacon, crumbled
Heat oven to 375*. Butter a 3qt casserole dish.
Bring a large pot of generously salted water to a boil and cook the pasta until it’s done. Melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring for 1 minute. Whisk in the milk and bring to a simmer, whisking constantly –the mixture will thicken as the heat increases.
Stir the dry mustard, salt, black pepper, cayenne, nutmeg, hot sauce and Worcestershire sauce into the thickened milk. Stir in 3 cups of the cheddar cheese and the Parmesan cheese until the cheeses melt.
Add the cooked pasta to the cheese sauce and fold together being careful to not break the noodles. Pour the cheese & noodle mixture into the prepared casserole dish.
Make the topping: In a medium bowl mix together the chips, parmesan cheese, bacon, parsley and the remaining 1C of cheddar cheese. Sprinkle the mixture on top of the mac and cheese and bake for 35mins. For a crunchier topping, finish under the broiler for 2-3 mins until golden brown and crisp. Remove from oven and let cool 5 min before serving.