Mac and Cheese Two Ways - penne pasta

Method

• Cook pasta until al dente in a large pot of boiling salted water.
• Drain.
• Meanwhile, in a large saucepan, melt the butter over medium heat.
• Add the flour and stir to form a smooth paste.
• Cook for about 2 minutes, being careful not to brown.
• Gradually add the milk and the half-and-half and simmer until thickened slightly, stirring all the while.
• Remove from the heat.
• Stir in the 3 cheeses and season with black pepper, to taste.
• Add the cooked pasta and mix into the cheese sauce thoroughly.
• Preheat oven to 400 degrees F.
• 1 cup coarse bread crumbs
• 1 tablespoon butter, melted
• 2 tablespoons chopped fresh parsley
• Salt
• Pour half of the mac and cheese into an 8 by 8 by 2-inch baking dish.
• In a mixing bowl toss the bread crumbs together with the melted butter, parsley, and salt, to taste.
• Top the mac and cheese with the bread crumb mixture and bake 15 minutes or until the topping has nicely browned and pasta is bubbly and creamy.
• 2 tablespoons chili powder
• A few dashes dried red chili flakes
• 1 cup crushed yellow corn chips
• 1 tablespoon vegetable oil
• 1 small lime, zested
• Stir the chili powder and chili flakes into half of the mac and cheese base.
• Pour into an 8 by 8 by 2-inch baking dish.
• In a mixing bowl combine the crushed corn chips together with the oil and the lime zest.
• Top the mac and cheese with the corn chip mixture and bake 15 minutes or until the topping has nicely browned and pasta is bubbly and creamy.