Mac 'n Cheese

Cheddar Sun Chip Crusted Mac ‘n Cheese

Serious debate here: Shape Mac ‘n Cheese, Shells, or Regular Elbow Noodles?! Comment below with your thoughts (you do not need to put your name or email).

For anyone reading this who knew me throughout my childhood – know that my eating habits have come a LONG way! Oh my gosh was ‘picky’ an understatement. To everyone else reading this (thank you for reading the blog by the way) I honestly grew up on cereal and buttered noodles. I despised cheese and even took the cheese off my pizza growing up. Grilled cheese had/has to be made with VERY LITTLE cheese because I hate the stringy and chewiness texture. Nowadays I can eat pizza but the cheese has to be golden brown on top.

Personally I believe the texture of food is the problem rather than the taste, but either way I’ve come a long way. I was at Rock Bottom Restaurant and Brewery one day and ordered their Chicken Mac ‘n Cheese (without the chicken of course). This is truly where I fell in love with the Cavatappi noodle and slowly developed a love for Mac ‘n Cheese. Rock Bottom’s mac was creamy but the taste was overpowering and the cheese had the consistency of silk (not that I’ve ever eaten silk).

Mac 'n Cheese

Cheddar Sun Chip Crusted Mac 'n Cheese
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

A Cavatappi noodled coated lightly in a silk-like cheese and crunchy cheddar top. 

Course: Main Course, Side Dish
Cuisine: American
Servings: 12 people
Calories: 300 kcal
Author: morganicmind
  • 1 lb Cavatappi Pasta
  • 1/2 cup Butter
  • 1/2 cup Whole Wheat Flour
  • 4 cups Almond Milk
  • 3 cups Cheddar Cheese shredded
  • 2 cups White Cheddar Cheese shredded
  • 1 tsp Salt + more for pasta & to taste
  • 1 tsp Pepper
  • 1 cup Cheddar Sun Chips crushed
  • 2 Tbsp Olive Oil or Butter for Sun Chips
  1. Grease a 9x13" glass dish with butter.
  2. Boil pasta according to package directions.
Mac 'n Cheese
  1. Preheat the oven to 325 degrees.
  2. Place a saucepan on the stove over medium heat. Melt the butter and once the butter starts to foam - slowly add the flour and whisk for about 2-3 minutes.
  3. Pour in the almond milk in batches and whisk until smooth.
  4. Add salt & pepper.
  5. Reduce heat to medium-low and allow mixture to boil while you continue to whisk until mixture thickens (about 7-10 minutes).

  6. Pour the cooked (still hot) pasta into the glass dish or cast iron skillets.

  7. Evenly sprinkle the shredded cheese on top of the hot pasta and allow to melt.
  8. Once melted, pour in the mixture below and stir until combined.
  9. Mix together the olive oil (or butter) and crushed cheddar Sun Chips.

  10. Cook over low heat on a skillet until golden brown.
  11. Place the "panko" Sun Chips over the Mac 'n cheese and bake in a cast iron (or glass dish) for 10-12 minutes. 

  12. Broil for one last minute on low. 


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