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Macaroni and Cheese with Potato Chip Crust

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 35 minutes

Servings: 10 to 12


  • 6 tablespoons butter
  • 2 heaping tablespoons all purpose flour
  • 4 cups warm milk
  • 1 teaspoon dry mustard
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon cayenne pepper
  • dash hot sauce
  • dash Worcestershire sauce
  • 3 cups shredded cheddar cheese
  • 1 lb cavatappi pasta, cooked al dente
  • 1 cup crushed potato chips
  • 5 slices bacon, cooked and crumbled
  • ½ cup freshly grated Parmesan cheese, for topping


Heat oven to 350°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.