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Cheesy Corkscrews with Crunchy Bacon Topping

Source: Down Home with the Neelys
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Rating: 3   Reviews: 2 See Reviews
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  Serves 6 to 8
Pat Neely: When I was growing up in Memphis, everyone had their own special mac-and-cheese recipe. Traditionally, the matriarchs used elbow noodles, but my girls love experimenting with different pasta, and we fell in love with cavatappi, because its tubular spiral shape holds plenty of cheese sauce, making every forkful a delight (of course, old fashioned elbows will also work just fine).

For the Cheesy Corkscrews:
6 tablespoons butter, plus more for greasing
Kosher salt
1 pound cavatappi (or other tubular pasta)
1/2 cup all-purpose flour
4 cups whole milk, warmed
1 teaspoon dry mustard powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Pinch freshly grated nutmeg
Dash hot sauce
Dash Worcestershire sauce
4 cups grated sharp white cheddar cheese
1 1/4 cup grated Pecorino Romano cheese

For the Crunchy Bacon Topping:
1 1/2 cups crushed potato chips
1/2 cup grated Pecorino Romano cheese
5 slices cooked bacon, crumbled
3 tablespoons chopped flat-leaf parsley
Cheesy Corkscrews with Crunchy Bacon Topping Recipe at
Heat the oven to 375 degrees F. Butter a 3-quart casserole dish.

Bring a large pot of generously salted watch to boil, and cook the pasta until it's al dente. Melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Whisk in the warmed milk, and bring to a simmer, whisking constantly (the mixture will thicken as the heat increases).

Stir the dry mustard, salt, black pepper, cayenne, nutmeg, hot sauce, and Worcestershire sauce into the thickened milk. Stir in 3 cups of the cheddar, and the Pecorino Romano, until the cheeses melt.

Add the cooked pasta to the cheese sauce, and toss to combine. Pour the cheese-apalooza mixture into the prepared casserole dish.

In a medium bowl, combine the potato chips, Pecorino Romano, crumbled bacon, parsley, and the remaining cheddar. Sprinkle the crumb mixture on top of the macaroni and cheese, and back for 35 minutes. For a crunchier topping, finish under the broiler for 3 minutes, until golden brown and crisp. Remove from the oven, and cool for 5 minutes before serving.

Recipe reprinted by permission of Alfred A. Knopf. All rights reserved.
Date Added: 04/22/2010
Part of These Recipe Collections Find Similar Recipes »
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Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: madzoeytwist Reviewed: 10/25/2013
Seriously Nicholas, this person took the time to add this recipe and your going to trash them for spelling and grammer??? It's a recipe site, not a spelling bee or english class.
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