Serves: 4–6 | Time: 35 minutes
INGREDIENTS
• 1 lb pasta (elbow or penne)
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups whole milk
• 1 cup greyere cheese, shredded
• 1 cup aged cheddar, shredded
• 1–2 tablespoons Gourmet Inspirations No Fuss Turkey Rub (to taste)
• 1 cup potato chips (roughly crushed)
• Salt and pepper to taste
METHOD
1. Preheat oven to 180°C (350°F).
2. Cook pasta according to package directions until just tender. Drain and set
aside.
3. Melt butter in a large saucepan over medium heat.
4. Whisk in flour to form a roux; cook, stirring, for 1–2 minutes until it smells
nutty.
5. Slowly pour in whole milk, whisking constantly to avoid lumps. Continue
stirring until the sauce thickens, about 5–7 minutes.
6. Remove from heat and stir in both cheeses until melted and smooth.
7. Season with Gourmet Inspirations No Fuss Turkey Rub, starting with 1
tablespoon and tasting as you go. Add salt and pepper to taste.
8. Toss the cooked pasta with the cheese sauce until well coated and transfer
to a greased baking dish.
9. Crush potato chips roughly and scatter evenly over the top of the mac and
cheese.
10. Bake for 10–12 minutes until bubbly at the edges and the potato chip
topping is warm and crispy.
11. Let rest for 2 minutes before serving.
