Use as many combinations of cheese as you like! Cheddar-mild to extra sharp, Mozzarella, Velveeta (very sparingly), Gruyere, Gouda, Fontina, Monterey Jack. Tip: if you use smoked Gouda it's delicious but you only need 1/4 cup!
6-8 0z. dry elbow macaroni*
3+ Tablespoons butter 1 ½ Tablespoons Flour*
1 teaspoon Cornstarch
2 cups milk
1/2 teaspoon each salt and pepper
1/2 teaspoon each salt and pepper
1-2 oz. Cream Cheese
2 -2 ¼ cups of shredded cheese, any combinations
1/4 cup crushed plain Potato Chips
1/4 cup Parmesan Cheese
Preheat oven to 375 degrees.
Crush the potato chips and combine them with the Parmesan cheese, set aside.
Cook pasta al dente in salted water.
While the pasta cooks, melt the butter in a large pot.
Add the flour & Cornstarch and whisk over medium heat until the mixture is lightly browned; 1-2 minutes.
Add the milk, and salt and pepper.
Whisk to remove any lumps.
Cook and whisk over medium heat until the sauce thickens and bubbles.
Stir in the cream cheese and whisk until melted.
Add the milk, and salt and pepper.
Whisk to remove any lumps.
Cook and whisk over medium heat until the sauce thickens and bubbles.
Stir in the cream cheese and whisk until melted.
Add 1/4 of the grated cheese blend and stir until melted. Repeat until you have added all the grated cheese, and it's nice and smooth. Remove from heat.
Meanwhile, drain the pasta when it’s done, then spread it out in your baking dish.
Pour the cheese mixture evenly over the top of the macaroni, and then sprinkle with potato chip and Parmesan mixture.
Bake for 15 minutes, then turn up the heat to broil for 2 minutes. Watch it carefully, a lot happens fast on broil!
Let cool for 5 minutes before serving.
