Chesapeake Bay Potato Chip Mac and Cheese
Creamy and cheesy macaroni studded with pieces of tender cooked potatoes and topped with crispy seasoned potato chips!
Recipe Source: Potato Goodness
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Categories
Ingredients
For the Mac and Cheese
- 16 ounces Cavatappi (corkscrew) pasta (other macaroni pasta can be subbed), cooked and cooled
- 8 ounces yellow potatoes, cut into ½ inch cubes, cooked and cooled
- 3 cups (24 ounces) Half & Half
- 1 cup heavy cream
- 1 teaspoon salt
- 1.75 cups (200 grams) Colby Jack cheese, shredded
- 2 teaspoons Old Bay seasoning
For the Potato Chip Topping
- 1 tablespoon vegetable oil
- 2 tablespoons (28 grams) unsalted butter
- 4 cloves garlic, minced
- 8.5 ounces (240 grams) potato chips, slightly crushed
- 2 teaspoons Old Bay seasoning
- 2 tablespoons Parsley, chopped
Preparation
Instructions
- In a large pot over medium-high heat, combine the Half & Half with the heavy cream. Bring the pot to a boil and reduce the heat to medium. When the cream is reduced by about half (5-6 minutes), add the salt, cheese, and two teaspoons of Old Bay. Stir to combine and adjust the consistency slightly with a little water if need be.
- Gently stir in the cooked pasta and cooked potatoes until well coated by the cheese sauce. Set aside over very low heat to keep warm.
- In a large non-stick skillet, heat the oil and butter over medium heat. Add the garlic and swirl the pan until the garlic is fragrant (about 15 seconds). Add the chips and stir constantly until the chips are golden. Season the chips with two teaspoons of Old Bay and remove them from the heat. Add the parsley and stir to combine. Allow the potato chip topping to cool slightly before using.
- When ready to serve portion some of the mac and cheese into serving bowls and top with the potato chip topping. Enjoy!
