OVER-THE-TOP MACARONI & CHEESE!
This recipe makes a large baking casserole, and is perfect for a pot-luck or BBQ.
1 lb. Elbow Macaroni or tubular pasta, cooked al dente
6 tablespoons butter
1/2 cup flour
4 cups whole milk, warmed
1 teaspoon mustard, or mustard powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon freshly grated nutmeg
Dash of lemon juice
Dash of hot sauce, like Tobasco or Crystal
Dash of Worsestershire sauce
4 Cups grated cheese, cheddar is best
1 Cup of grated Romano or Parmesan
1 Cup of crushed potato chips
5 Slices of crispy bacon crumbled
1/2 Cup grated Romano or Parmesan
1 Cup of reserved cheddar from above
1/2 Cup chopped fresh parsley
Preheat the oven to 350 degrees and butter a large casserole dish.
Cook the pasta according to directions-- leaving it al dente.
Melt the butter in a large sauce pan and add in the flour. Whisk for a few minutes and then add the warm milk. Keep wisking until it begins to thicken and begins to thicken.
Add in the mustard, salt, pepper, hot sauce, worcestshire sauce, lemon juice and nutmeg. Stir in 3 cups of the cheddar and and 1 cup of the Romano or Parmesan until the cheese melts.
Add the cooked pasta to the cheese mix and stir-- pour it into the buttered casserole.
Make the topping-- combine the chips, bacon, parsley, cheddar, and Romano or Parmesan. Sprinkle evenly over the top of the macaroni cheese mixture.
Bake for 30 minutes-- then remove and cool for 5 minutes before serving.