Baked Mac N Cheese With Potato Chip Topping Recipes

MACARONI AND CHEESE WITH POTATO CHIP CRUST

Steps:

• 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.

BAKED MAC N CHEESE WITH POTATO CHIP TOPPING

Steps:

• Preheat oven to 350°F.
• In a large pot of boiling salted water cook the pasta to al dente.
• While the pasta cooks, in a separate pot, melt the butter.
• Whisk in the flour and mustard and keep it moving for about 5 minute Make sure it is free of lumps.
• Stir in milk, onion, bay leaf and paprika. Simmer for 10 minute and remove bay leaf.
• Temper in the egg.
• Stir in 3/4 of the cheese.
• Season with salt and pepper.
• Fold the macaroni into the mix and pour into a 2 quart baking dish.
• Top with remaining cheese and potato chips.
• Bake 30 minute Let stand for 5 minutes before serving, then bask in the compliments during dinner!

BAKED, CRUNCHY-TOPPING, MAC N CHEESE

Steps:

• Preheat oven to 400°F.
• Grease a 3-quart shallow baking dish.
• Bring a pot of salted water (Who wants bland pasta?) to boil for the macaroni.
• The yummy topping: Melt 2 T unsalted butter
• In a bowl stir melted butter together with crushed Ritz and 1 cup cheddar until well combined. This can be made 1 day ahead and chilled, covered.
• The yummy sauce: In a 5-quart heavy saucepan melt 3 T butter over med low heat.
• Stir in flour and red pepper flakes.
• Stir about 3 minutes and whisk in milk.
• Bring sauce to a boil, whisking constantly.
• Simmer, whisking occasionally, for about 3 minutes or so.
• Stir in the cream, the 4 cups of cheddar, mustard, salt, and pepper.
• Remove pan from heat and cover surface of sauce with wax paper.
• Cook macaroni in boiling water, al dente. (per package instructions)
• Reserve 1 cup of the cooking water.
• Drain macaroni.
• Return the macaroni to the pot (off the burner) and mix together the macaroni, reserved cooking water, and the sauce. (The sauce does stick a bit to the wax paper when removed)
• Transfer macaroni mixture to baking dish.
• Sprinkle topping evenly over the macaroni and bake on middle rack for 20 to 25 minutes, or until light golden brown and bubbling.