Western Mac and Cheese with BBQ Sauce

Ingredients:

• Unsalted butter, to grease the pan
• 450 g of pasta wheels
• 2 cans of 350g unsweetened condensed milk
• 1 teaspoon Dijon mustard
• 220 g sharp cheddar, freshly grated (2 cups)
• 220 g processed cheese in foil, such as Velveeta, grated or diced (2 cups)
• 2 tsp cornstarch
• 170 gr. grated smoked mozzarella
• 1/4 cup barbecue sauce
• 1 bag barbecue flavored potato chips (200g), crushed

Preparation:

1. Preheat oven to 350°F (175°C). Grease a 22x32cm baking dish. Bring a large pot of water to a boil and season generously with salt. Cook the pasta until al dente, 2–3 minutes less than package directions.
2. Meanwhile, in a large saucepan, combine the condensed milk and mustard. Bring to a boil over medium heat. Mix the cheddar, processed cheese, and cornstarch in a bowl until smooth. Add the cheese to the sauce and cook, stirring constantly, until the cheese is melted and the sauce is silky smooth, about 5 minutes.
3. Drain the pasta, then add it to the cheese sauce and toss to coat. Transfer to the prepared baking dish. Sprinkle with an even layer of mozzarella. Drizzle the cheese with barbecue sauce and top with a thick layer of crumbled potato chips.
4. Bake, uncovered, until the cheese is bubbly, 30 to 35 minutes. Serve hot.