Creamy and cheesy are the two words that best describe this delicious mac-n-cheese. This dish will not only become a staple on your Thanksgiving Day table but really any night of the week. Add your little touch too by adding any type of protein or veggie to this dish. 

Serves: 8
Prep: 10 minutes
Cook: 14 minutes
Bake: 20 minutes

Ingredients:
1 lb Pasta (capatavi)
4 cups Whole Milk
6 Tbsp Butter
6 Tbsp Flour
1 Tbsp Ground Mustard
1/8 tsp Freshly Grated Nutmeg
3 cups Cheddar Cheese, shredded
1 cup Parmesan Cheese, shredded
1 Egg, beaten 
Salt and Pepper, to taste
1/2 cup Orignal Potato Chips, crushed

Directions:
Preheat oven to 350˚.

In a large pot bring water up to boil and cook pasta according to package instructions. In a sauce pan warm up milk over medium-low heat. 

While pasta is cooking and milk is warming, place a separate pan over medium heat and add in butter. Allow butter to melt and then add in flour, continue to whisk those ingredients for 2 minutes. Slowly add the warm milk to the butter and flour mixture and continue to whisk well. Then add in the ground mustard and fresh nutmeg, allow for sauce to thicken slightly which will take about 10 minutes. 

Once sauce has thickened add in the shredded cheese and stir well to combine. Take a moment to taste the sauce then season accordingly with salt and pepper. Next, temper the egg then add into the sauce mixture. 

Drain the pasta and add into the cheesy sauce mixture; stir together then pour into a baking dish. Sprinkle chips over top and place into the oven for 20 minutes, remove and allow to rest for 10 minutes. Serve and enjoy!