One of Homerooms most popular takes on Mac and Cheese is this high-end spin on a low-end favorite. Perfect to serve at a neighborhood barbecue with a cold beer or during a movie night at home with a class of hearty Cabernet.
In a large saucepan prepare macaroni according to package directions; drain. Return to saucepan.
Gradually add cheese to hot Mac and Cheese Base. Cook and stir until mixture is smooth and cheese is melted. Stir in frankfurters. Stir mixture into cooked macaroni. Cook and stir over low heat until mixture is heated through. Remove from heat. Let stand for 5 minutes (mixture will thicken upon standing).
Scoop into large bowls. Sprinkle each serving with crushed potato chips. Serve immediately.
Macaroni and Cheese Base
In a heavy medium saucepan heat milk over medium heat until heated through but not boiling; reduce heat to low and keep warm.
In another medium saucepan heat butter over medium-low heat until melted. Whisk in flour. Cook and whisk constantly for 3 minutes.
Remove the butter/flour mixture from the heat. Stir in salt. Slowly and carefully whisk in the warm milk about 1/2 cup at a time.
When the sauce is no longer thickening (after adding about 1 1/2 to 2 cups milk), place saucepan over medium heat.
Continue adding warm milk, 1/2 cup at a time. For a thicker sauce, do not add all of the 2 1/2 cups milk. For a thinner sauce, add all of the milk. Continue to heat and whisk for 5 to 10 minutes or until the sauce is the desired consistency. (Sauce will thicken more when cheese is added.)