Cheesy Corkscrews with Crunchy Bacon Topping

1. 1

   Heat the oven to 375F.

2. 2

   Butter a 3 quart casserole dish.

3. 3

   Bring a large pot of generously salted water to a boil, and cook the pasta until its al dente.

4. 4

   Melt the butter in a large saucepan over medium heat.

5. 5

   Add the flour, and cook, stirring, for 1 minute.

6. 6

   Whisk in the warmed milk, and bring to a simmer, whisking constantly (the mixture will thicken as the heat increases).

7. 7

   Stir the dry mustard, salt, black pepper, cayenne, nutmeg, hot sauce, and Worcestershire sauce into the thickened milk.

8. 8

   Stir in 3 cups of the cheddar, and the Pecorino Romano, until the cheeses melt.

9. 9

   Add the cooked pasta to the cheese sauce, and toss to combine.

10. 10

    Pour the cheese apalooza mixture into the prepared casserole dish.

11. 11

    Make the topping: In a medium bowl, combine the potato chips, Pecorino Romano, crumbled bacon, parsley, and the remaining cheddar.

12. 12

    Sprinkle the crumb mixture on top of the macaroni and cheese, and bake for 35 minutes.

13. 13

    For a crunchier topping, finish under the broiler for 3 minutes, until golden brown and crisp.

14. 14

    Remove from the oven, and cool for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.