Mac & cheese with chips & Parmesan crumble

Mac & cheese with chips & Parmesan crumble
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After a weekend where my body told me to slow down, Itm taking it easy this week. My dad brought me a book that I’m really enjoying and am highly recommending to everyone, called The Four Agreements. I’m extremely picky when it comes to self-help books, but this one is a real page-turner. Seriously. 

I temporarily put down the book to ask Facebook what you wanted me to cook next. The answer was clear. I made Bambi eyes at Alex and asked him to get the ingredients for this indulgent recipe at the grocery store. 

My friend Gauthier inspired me to make the crumble when I was at his place for dinner the other night, working on the music for our new web capsules. 

Try playing with different kinds of cheese—especially blue. Yum! 

  • ServesServes 4–6
  • Prep time20 min
  • Cook time30 min
  • Timeout-
  • FreezingNe se congèle pas.


For the béchamel sauce
  • 3 tablespoons all-purpose flour
  • 1 tablespoon mustard powder
  • 1 teaspoon ground nutmeg
  • 3 tablespoons butter
  • 1 French shallot, minced
  • 1 clove garlic, minced
  • 4 cups milk
  • Salt and pepper, to taste
For the macaroni
  • 16 oz (1 package) macaroni
  • 4 thick slices bacon, cut into pieces
  • 1 French shallot, minced
  • 1 clove garlic, minced
  • 3 cups cheese, grated (old cheddar, mozzarella, Gruyère)
cheese, grated (old cheddar, mozzarella, Gruyère)
  • 1 cup Tostitos, crushed
  • 1/2 cup fresh Parmesan cheese, grated


  1. Preheat the oven to 375˚F.

For the béchamel sauce

  1. In a small bowl, combine the flour, mustard, and nutmeg. Set aside.
  2. Melt the butter over medium-low heat in a saucepan. Soften the shallot and garlic for 2 minutes. Add the flour mix and cook for 1–2 minutes while stirring with a wooden spoon.
  3. Add the milk and cook for 8–10 more minutes or until the sauce thickens. Season and set aside.

For the macaroni

  1. In a pot of boiling water, cook the pasta according to the package directions. Save 1/4 cup of the pasta water and drain. Set aside.
  2. In the same pot, cook the bacon for 3–4 minutes. Add the shallot and garlic and cook for 2 more minutes. 
  3. Add the béchamel sauce, cheese, and pasta water and stir until the cheese is melted. Add the pasta and mix well. You can serve the macaroni as is. 

For the crumble (optional)

  1. Pour into oven-safe dishes.
  2. Spread crumble over the macaroni and bake for 12 minutes or until nicely browned. 


Recipe published on August 19, 2018