Memorial Day is quickly approaching. We will be out of town this year, but in years past I have really loved grilling out for the “unofficial start to summer”! Today, I had the chance to hop on a zoom with FOX17 in Grand Rapids, MI to showcase a delicious side dish for Memorial Day weekend!
This recipe calls for Mikesell’s potato chips! I chose to use Mikesell’s because:
- They’re the oldest, continuously-running snack food brand in the U.S.
- They’re family-owned and operated.
- They put quality first, which gives me a really delicious end product.
- They’re nostalgic. There’s nothing better than when food takes us back to our most important memories.
- While eating delicious food and seeing friends or family is important. This year, we think it’s more important than ever to honor those that are on the frontlines and the American spirit, overall.
DYK: Memorial day fun facts:
- Memorial Day was originally celebrated as “Decoration Day” because people would “decorate” the graves of fallen soldiers with flowers, flags and more. Over time, it became known as Memorial Day.
- Originally, only soldiers who had died in the Civil War were honored. After WWI, though, the holiday began to encompass members of the American armed forces who had fallen in any conflict.
- In 2000, Congress established a National Moment of Remembrance, which asks Americans to pause for one minute at 3 p.m. in an act of national unity. The time was chosen because 3 p.m. “is the time when most Americans are enjoying their freedoms on the national holiday.”
Potato Chip Mac N’ Cheese:
- 1 cup Mikesell’s Original Potato Chips, crumbled
- 2 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 1 Tablespoons dry mustard
- 2 cups whole milk
- 12 oz. sharp cheddar cheese, shredded
- 1 teaspoon salt
- Freshly ground black pepper
- 12 oz. elbow macaroni
- Preheat the oven to 350. Butter a shallow 1 1/2-quart gratin dish.
- Heat the 2 tablespoons of butter in a saucepan over moderate heat. Add the flour and mustard and cook, stirring until smooth, about 1 minute.
- Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes.
- Add the cheese and stir until melted and completely smooth. Season the sauce with salt and pepper, and keep it warm over very low heat.
- Meanwhile, in a medium pot of boiling well-salted water, cook the pasta until al dente and drain well. Add the pasta to the cheese sauce and stir to coat completely.
- Pour into the buttered gratin dish and top with the crumbled Mikesell’s Potato Chips. Bake until bubbling and golden, about 30 minutes.
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