6 Tbl. butter plus more for greasing
Kosher salt
1 pound of cavatappi ( or other tubular pasta)
1/2 cups all purpose flour
4 cups whole milk,warmed
1 tsp dry mustard powder
1tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
Pinch freshly grated nutmeg
Dash hot sauce
Dash of worcestershire sauce
4 cups grated sharp white cheddar cheese
11/4 cups grated percorino romano cheese or u could use sharp cheddar or regular.
Crunchy bacon topping
11/2 cups crushed potato chips
1/2 cup grated pecorino romano cheese or cheese of your choice
3 slices cooked bacon ,crumbled
3 Tbl chopped fresh flat leaf parsley
Heat the oven to 375. Butter a 3 quart casserol dish.
Bring a large pot of generously salted water to a boil, and cook pasta until it is al dente. Melt the butter in a large saucepan over medium heat. Add flour, and cook, srirring. for 1 minute. Whisk in the warmed milk and bring to a boil and simmer, whisking constantly (the mixture will thicken as the heat increases).
Stir the dry mustard,salt, black pepper, cayenne, nutmeg, hot sauce and worcestershire sauce into the thickened milk. Stir in 3 cups of the cheddar, and the pecorino romano, until the cheeses melts.
Add the cooked pasta to the cheese sauce, and toss to combine. Pour the cheese apalooza mixture into the prepared cassarole dish.
Make the topping in a medium bowl, combine the potato chips, pecorino romano,crumbled bacon,parsley, and the remaining chedder. Sprinkle the crumb mixture on to of the macaroni and cheese, and bake for 35 minutes. For a crunchier topping, finish under the broiler for 3 minutes, until golden brown and crisp. Remove from the oven, and cool for 5 minutes before serving.
