MAC AND CHEESE

Ingredients

• 1 Tbsp. salt, plus more for pasta water
• 1 lb. cavatappi pasta (spiral tube-shaped macaroni)
• 6 Tbsp. butter
• 2 medium shallots, minced
• 6 Tbsp. all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 Tbsp. freshly ground black pepper
• 1 lb. sharp cheddar cheese, shredded
• 8 oz. Romano cheese, shredded
• 8 oz. Asiago cheese, shredded
• 2 cups panko breadcrumbs
• 1 small bag (1.5 oz.) Better Made Sweet Barbecue Potato Chips, crushed
• 6 strips bacon, cooked and coarsely chopped
• 2 Tbsp. flat leaf parsley, chopped

Directions

1. Preheat oven to 325 F.
2. In large pot filled with water, add three pinches of salt and the pasta; place over high – heat. Bring to a boil and let cook until al dente, about eight minutes. Drain. Set aside.
3. In a large saucepan, melt butter. Add shallots and cook until translucent but not brown. – Sprinkle flour over butter and shallot mixture and cook 2-3 minutes on medium heat, stirring until a roux (or paste) forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
4. Add cooked cavatappi to cheese mixture and mix thoroughly. Place pasta mixture in a 13-by-9-inch baking dish.
5. In a food processer, place panko, bacon and chips; pulse three or four times until blended. Sprinkle mixture over pasta.
6. Place in the oven and bake 12-15 minutes or until golden brown. Top with fresh parsley and serve.
7. For variations, add cooked lobster meat, truffle oil and/or garden fresh vegetables.