Bacon and Chips Topped Macaroni and Cheese

A mac & cheese dish with a crispy topping of bacon and potato chips.  Multiple cheeses and spices make this a recipe you'll come back to again and again.

Yield: 8 servings


  • 1 lb. dry macaroni pasta
  • 6 tbsp butter
  • 1/2 cup flour
  • 4 cups milk
  • 1 tsp mustard powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp cayenne pepper
  • Pinch of nutmeg
  • 2 tsp Tabasco sauce
  • 1 tsp Worcestershire sauce
  • 3 cups grated sharp cheddar cheese
  • 1 1/4 cups grated Parmesan or Romano cheese
  • Topping
    • 1 1/2 cups crushed potato chips
    • 1/2 cup grated Parmesan or Romano cheese
    • 5 slices cooked bacon, crumbled
    • 1 tsp Parsley
    • 1 cup grated sharp cheddar cheese


  1. Cook the paste according to package directions to al dente.  Drain.
  2. Melt the butter in a large stock pot.  Add the flour and cook while stirring for 1 minute.
  3. Whisk in the milk and bring to a simmer, whisking constantly.
  4. Stir in the mustard, salt, black pepper, cayenne, nutmeg, Tabasco, and Worcestershire sauce.
  5. Stir in cheddar and the Romano cheeses, until the cheeses are fully melted.
  6. Add in the cooked pasta and stir to combine.  Pour the pasta into a greased 3 qt. casserole dish.
  7. For the topping, toss together the potato chips, romano, cumbled bacon, parsley, and cheddar cheese.  Sprinkle over the top of the macaroni and cheese.
  8. Bake at 375°F for 35-40 minutes.  Cool five minutes before serving hot.