Mac & Cheese Carbonara with Potato Chip Crust

By kimvess

Ingredients

• 16 ounces dried gluten-free macaroni pasta
• 6 slices peppered or regular bacon
• 1 large shallot, minced
• 2 cloves garlic, minced
• 1 cup sliced shiitake mushrooms
• 1 cup fresh or frozen peas
• 1 cup shredded Cheddar cheese
• 1 cup shredded Swiss cheese
• 1 cup grated Parmesan cheese, divided
• 1 (12-ounce) can evaporated milk
• 1 large egg
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups coarsely crushed LAY'S® Classic Potato Chips
• Cooking spray

Details

Servings 8
Adapted from kumquatblog.com

Preparation

Step 1

Preheat oven to 375°.

Cook pasta according to package directions; drain well.

Cut bacon with kitchen shears into bite-size pieces into a large skillet over medium-high heat. Cook bacon until beginning to brown, but not crisp. Add shallot and garlic; cook 2 minutes. Add mushrooms and peas. Cook until mushrooms become tender. Remove from heat and set aside.

Combine Cheddar cheese, Swiss cheese, and 1/2 cup Parmesan cheese in a large bowl. Stir in warm pasta and bacon mixture. In a medium bowl or measuring cup, combine milk, egg, parsley, salt and pepper. Pour milk mixture over pasta mixture and stir until well-combined.

Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Combine potato chips and remaining 1/2 cup Parmesan cheese in a medium bowl. Sprinkle mixture over pasta.

Bake at 375° for 18 minutes or until mixture is bubbly. Be careful that Parmesan cheese in crust doesn't brown excessively. Tent with foil if cheese begins to get too brown.