Ingredients:
- 1 bag of LAY'S® Salt & Vinegar Potato Chips
- 1 pound elbow macaroni
- 8 Tablespoons butter
- ¼ cup flour
- 4 cups milk
- ¼ teaspoon dried thyme
- 1/8 teaspoon or a pinch of nutmeg
- 1 ½ tsp of salt
- pinch of cayenne pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded Gruyère cheese
- ¼ teaspoon dry mustard
- 1/3 cup grated Parmesan cheese
- 2 tablespoons dry breadcrumbs
How to make it:
- Cook the macaroni in boiling water. Drain and set aside.
- Melt 4 Tbps of the butter in a saucepan over low heat.
- Stir in the flour. Cook for 5 minutes, stirring. Slowly pour in the milk, whisking consistently to prevent clumps.
- Stir in the thyme, nutmeg, salt and cayenne pepper. Simmer for 10 minutes until sauce starts to thicken. Remove from heat.
- Combine the sauce with the Cheddar cheese, Gruyère cheese and mustard. Cook, stirring for 3 minutes or until the cheese melts.
- Crumble the LAY'S® Salt & Vinegar Flavored Potato Chips. Combine with Parmesan cheese, breadcrumbs and remaining 4 Tbsp of butter in a large saucepan. Stir over medium heat for 5 minutes, until golden brown.
- Combine the macaroni with the cheese sauce. Spoon into four bowls. Top with the potato-chip topping and enjoy!
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