I adore macaroni and cheese - I've made so many variants on it in the past few years, I can't quite count them. This dish is inspired by the Incline Public House in Cincinnati, Ohio. They served up a good mac and cheese dish crusted with a Cincinnati only BBQ spice called Grippo's. I made mine sharper, a bit creamier, and topped with the chips instead of just the seasoning.
You'll need the following ingredients :
16 Ounces Rotini Pasta
4 Tablespoons + 1 Tablespoon Butter
1/4 Cup All Purpose Flour
2 1/2 Cups Half and Half Cream
8 Ounces Deli Sharp White American cheese
6 Ounces + 2 Ounces Shredded Sharp Cheddar Cheese
1 Teaspoon Garlic Powder
1 Teaspoon Worcestershire Sauce
BBQ Potato Chips
Start by cutting and beginning to melt your butter (4 TBSP). Use the remaining 1 TBSP to butter an 8" x 8" glass dish. Preheat your oven to 375 Degrees Fahrenheit as well.
In a large stock pot, prepare your pasta according to package directions and drain well.
While the noodles are cooking begin the sauce, melt 4 tablespoons butter over medium low heat in a 3-4 Qt. stock pot. Once the butter has melted, add in the flour and stir well. Cook for 1-2 minutes, stirring constantly to form a roux.
Slowly add the cream, whisking after adding each small amount to avoid lumps, until you have added all 2 1/2 cups. Cook the mixture on a medium high heat, whisking frequently, until it thickens and bubbles.
Shred any block cheese and tear deli cheese into smaller chunks for melting.
Put the sauce on a low to medium heat and slowly add in the cheeses, making sure all cheese had melted before adding the next handful. Add the Worcestershire sauce and pepper. Return the sauce to a low heat and cook for 2-3 minutes.
Place noodles into pan and pour cheese sauce over noodles. Mix well.
Top with crushed up potato chips. We added extra seasoning, or have at times.
Cook in the oven at 375 Degrees Fahrenheit for 15 minutes.
Remove and serve!