Creamy, cheesy mac ’n’ cheese gets a crunchy Mediterranean twist with a golden topping made from Terranean Sea Salt Pita Chips and Parmesan.
INGREDIENTS
Mac 'n' Cheese
- 1 lb elbow noodles
- 8 oz sharp cheddar cheese, shredded
- 8 oz mild cheddar cheese, shredded
- 8 oz Colby Jack cheese, shredded
- 8 oz mozzarella cheese, shredded
- 1 cup heavy whipping cream
- 1 cup whole milk
- ¼ cup butter
- Salt, to taste
Topping
- Terranean Sea Salt Pita Chips, crushed into breadcrumbs
- ½ cup Parmesan cheese, grated
- 2 tablespoons butter, melted
INSTRUCTIONS
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Preheat oven to 375°F.
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Cook the elbow noodles in salted water according to package directions. Drain and set aside.
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In a large pot, melt the butter over medium heat.
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Add the heavy whipping cream and milk, stirring until well combined.
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Gradually add the shredded cheeses, stirring continuously until the sauce is smooth and creamy.
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Season with salt to taste.
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Add the cooked noodles to the cheese sauce and stir until evenly coated.
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In a small bowl, combine the crushed Terranean Sea Salt Pita Chips, Parmesan cheese, and melted butter.
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Transfer the mac ’n’ cheese to a baking dish and sprinkle the pita chip topping evenly over the top.
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Bake for 10–15 minutes, or until the topping is golden and crispy.
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Let rest for a few minutes before serving.
