In this recipe, gluten free mac and cheese gets an added crunch with LAY'S Classic Potato Chips.
Preparation Time: 35 min
Preheat oven to 375 degrees F
Cook pasta according to package directions and drain well.
In a large skillet over medium-high heat, cook bacon until it begins to brown, but not crisp.
Add shallot and garlic and 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 13x9 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 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.)
Please note that some ingredients and brands may not be available in every store.