Heat oven to 350 degrees.
Melt butter in large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk & bring to a boil, continuing to whisk constantly. Mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce, and Worcestershire. Stir in the cheese until it melts.
Pour the cheese sauce over the noodles and place in a 3 quart casserole dish. Sprinkle with the crushed potato chips, bacon, and parmesan. Bake for 35 minutes.
***Note: I used panko bread crumbs instead of crushed potato chips. Original recipe called for cavatappi pasta, but I used elbow macaroni. Also, this recipe needed lots of salt, but it was delicious.
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|Serving Size: 1 Serving (198g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 458 (59%)|
|Amt Per Serving||% DV|
|Total Fat 50.9g||68 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 6g|
|Cholesterol 96.7mg||30 %|
|Sodium 759.9mg||26 %|
|Potassium 584.7mg||15 %|
|Total Carbohydrate 53.9g||16 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 50.9g|
|Protein 26.3g||38 %|
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Calories per serving: 778
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