Ingredients
-
1 ¾ pounds whole-wheat macaroni
-
¾ cup butter
-
¾ cup all-purpose flour
-
6 cups milk, divided
-
1 tablespoon Worcestershire sauce
-
1 teaspoon mustard powder
-
1 teaspoon onion powder
-
1 teaspoon cayenne pepper
-
salt and ground black pepper to taste
-
1 (8 ounce) package shredded Cheddar cheese, divided
-
3 (8 ounce) packages shredded American cheese
-
1 (8 ounce) bag potato chips (such as Lay's®), crushed
-
1 cup shredded Cheddar cheese
-
⅓ cup grated Parmesan cheese
-
butter-flavored cooking spray
Directions
-
Preheat oven to 375 degrees F (190 degrees C).
-
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.
-
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.
-
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.
-
Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
-
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.
-
Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.
Nutrition Facts (per serving)
507 | Calories |
30g | Fat |
40g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 507 | |
% 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.