Shearer’s Potato Chip Macaroni & Cheese

If you love macaroni and cheese as much as we do, we’ve got a recipe for you. Shearer’s Salt and Pepper Kettle chips combine with three—yes three!—creamy cheeses for a perfect comfort food classic. Perfect for chilly spring nights, whip up this recipe tonight and we’re willing to bet it will turn into a new family favorite!

  • Recipe

    Ingredients

    16 oz. box macaroni pasta
    6 slices bacon
    1 Large shallot, minced
    2 cloves garlic, minced
    1 cup sliced baby portabella mushrooms
    1 cup frozen peas
    1 cup shredded cheddar cheese
    1 cup shredded Swiss cheese
    1 cup grated Parmesan cheese
    1 (12oz) can evaporated milk
    1 large egg
    1 1/2 cup Shearer's Sea Salt & Pepper Kettle Cooked Potato Chips

    Directions

    1. Preheat oven to 375 degrees Fahrenheit.
    2. Cook pasta according to package directions; drain well.
    3. Cook bacon until it begins to brown, but not crisp. Add shallot and garlic and cook for an additional 2-3 minutes. Add mushrooms and peas and cook until mushrooms become tender.
    4. Remove bacon mixture from heat and use a slotted spoon to transfer to a paper towel-lined plate to absorb the grease.
    5. Combine cheddar, Swiss, and ½ cup Parmesan cheese in a large mixing bowl. Stir in warm pasta and bacon mixture.
    6. In a separate mixing bowl, combine evaporated milk and egg. Whisk until smooth.
    7. Pour milk mixture over pasta and stir until well combined.
    8. Pour pasta into a greased 9x13 casserole dish. Combine the remaining Parmesan with the potato chips and sprinkle over pasta.
    9. Bake for 15-20 minutes or until cheese is bubbly. Serve hot.
  • Reviews
    Jennifer 7/7/2016 3:32:39 PM
    We love making this at our house. and it makes for great leftovers! :)

    Review this product:

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4 stars -based on 1 reviews