Recipe Details
Ingredients
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1 ¾poundswhole-wheat macaroni
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¾cupbutter
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¾cupall-purpose flour
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6cupsmilk, divided
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1tablespoonWorcestershire sauce
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1teaspoonmustard powder
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1teaspoononion powder
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1teaspooncayenne pepper
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salt and ground black pepper to taste
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1(8 ounce) packageshredded Cheddar cheese, divided
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3(8 ounce) packagesshredded American cheese
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1(8 ounce) bagpotato chips (such as Lay’s®), crushed
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1cupshredded Cheddar cheese
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⅓cupgrated Parmesan cheese
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butter-flavored cooking spray
Cooking Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
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Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
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Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
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Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9×13-inch baking dishes.
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Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
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Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe20 | |
Calories507 | |
% Daily Value * | |
Total Fat 30g |
39% |
Saturated Fat 17g |
87% |
Cholesterol 76mg |
25% |
Sodium 783mg |
34% |
Total Carbohydrate 40g |
15% |
Dietary Fiber 3g |
12% |
Total Sugars 5g |
|
Protein 22g |
43% |
Vitamin C 3mg |
3% |
Calcium 439mg |
34% |
Iron 2mg |
9% |
Potassium 433mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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