Cheesy Corkscrews with Crunchy Bacon Topping

Name: Cheesy Corkscrews with Crunchy Bacon Topping
Yield: serves 6 to 8
Ingredients: 6 tablespoons butter, plus more for greasing; Kosher salt; 1 pound cavatappi (or other tubular pasta); 1/2 cup all purpose flour; 4 cups whole milk, warmed; 1 teaspoon dry mustard powder; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper; Pinch freshly grated nutmeg; Dash hot sauce; Dash Worcestershire sauce; 4 cups grated sharp white cheddar cheese; 1 1/4 cups grated Pecorino Romano cheese; 1 1/2 cups crushed potato chips; 1/2 cup grated Pecorino Romano cheese; 5 slices cooked bacon, crumbled; 3 tablespoons chopped fresh flat leaf parsley

December 9, 2011

Pat: When I was growing up in Memphis, everyone had their own special mac-and-cheese recipe. Traditionally, the matriarchs used elbow noodles, but my girls love experimenting with different pasta, and we fell in love with cavatappi, because its tubular spiral shape holds plenty of cheese sauce, making every forkful a delight (of course, old-fashioned elbows will also work just fine). A piquant, cheesy white sauce and a crispy topping made from potato chips and bacon creates the best—and most indulgent—version of mac and cheese that we have ever tasted. Served alongside roast chicken, or with a simple green salad and a glass of great red wine, this is the ultimate comfort food.

Recipe notes

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