For the Potato Chip Topping:

• 1 cup Beecher's Smoked Flagship Cheese
  
• 1 1/2 cups plain kettle cooked potato chips, slightly broken
• 1/2 cup cubed Burgers Hickory Smoked Ham
  
• 1 tablespoon KC Tailgater's BBQ Rub 

For the Mac & Cheese:

• 4 tablespoons unsalted butter, plus more for preparing dish
• 12 ounces macaroni pasta
• 4 tablespoons all-purpose flour
• 1 quart half and half
• 1 1/2 cups Beecher’s Flagship Cheese
  
• 1 cup Beecher’s Just Jack Cheese
  
• 1/2 cup cream cheese at room temperature
• 1 teaspoon Garlic Salt 
• 1 teaspoon KC Tailgater's BBQ Rub 

For the Potato Chip Crust:

In a medium bowl, add the Beecher's Smoked cheese, broken kettle chips, cubed Burgers ham and 1 tablespoon KC Tailgater's BBQ Rub. Toss to combine and set aside.

For the Mac & Cheese:

Heat oven to 350°F. Butter or oil an 2 quart casserole dish.

Cook the macaroni 2 minutes less than package directions. Rinse in cold water and set aside.

Melt the butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cooking for about 1 minute to fully incorporate. Slowly add the half and half, whisking constantly. Cook until sauce thickens, about 7 minutes, stirring frequently. Remove from heat.

Add the Flagship cheese, Just Jack cheese, cream cheese, 1 teaspoon KC Tailgater’s, and garlic salt. Stir until the cheese is melted and all ingredients are incorporated, about 2 minutes.

Combine cooked pasta and sauce in a medium bowl, and mix gently but thoroughly. Pour pasta mixture into the prepared casserole dish, and smooth out evenly.

Evenly sprinkle potato chip crust on top of macaroni.

Bake uncovered for 20 minutes until piping hot. Let mac & cheese sit for 3 minutes before serving.

Go team!