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1
Cook pasta until al dente in a large pot of boiling salted water.
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2
Drain.
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3
Meanwhile, in a large saucepan, melt the butter over medium heat.
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4
Add the flour and stir to form a smooth paste.
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5
Cook for about 2 minutes, being careful not to brown.
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6
Gradually add the milk and the half-and-half and simmer until thickened slightly, stirring all the while.
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7
Remove from the heat.
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8
Stir in the 3 cheeses and season with black pepper, to taste.
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9
Add the cooked pasta and mix into the cheese sauce thoroughly.
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10
Preheat oven to 400 degrees F.
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11
1 cup coarse bread crumbs
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12
1 tablespoon butter, melted
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13
2 tablespoons chopped fresh parsley
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14
Salt
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15
Pour half of the mac and cheese into an 8 by 8 by 2-inch baking dish.
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16
In a mixing bowl toss the bread crumbs together with the melted butter, parsley, and salt, to taste.
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17
Top the mac and cheese with the bread crumb mixture and bake 15 minutes or until the topping has nicely browned and pasta is bubbly and creamy.
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18
2 tablespoons chili powder
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19
A few dashes dried red chili flakes
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20
1 cup crushed yellow corn chips
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21
1 tablespoon vegetable oil
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22
1 small lime, zested
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23
Stir the chili powder and chili flakes into half of the mac and cheese base.
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24
Pour into an 8 by 8 by 2-inch baking dish.
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25
In a mixing bowl combine the crushed corn chips together with the oil and the lime zest.
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26
Top the mac and cheese with the corn chip mixture and bake 15 minutes or until the topping has nicely browned and pasta is bubbly and creamy.
