Ingredients
- 2 cups large elbow macaroni
- 3/4 stick butter (6 tablespoons)
- 1/2 cup flour
- 1 1/2 cups half and half (can use whole milk)
- 1 cup shredded cheddar cheese
- 1 cup shredded gruyere cheese
- 1/2 teaspoon garlic salt
- 1/2 teaspoon nutmeg
- Kosher salt
- Pepper
- 2 handfuls Ruffles potato chips (John prefers Ruffles® Natural Reduced Fat Sea Salted Potato Chips)
- 1/2 cup grated Parmesan cheese
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