16 ounces dried gluten-free macaroni pasta (i like tinkyada)
6 slices peppered or regular bacon
1 large shallot, minced
2 cloves garlic, minced
1 cup sliced shiitake mushrooms
1 cup fresh or frozen peas
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese, divided
1 (12-ounce) can evaporated milk
1 large egg
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups coarsely crushed Potato Chips
Preheat oven to 375°.
Cook pasta according to package directions; drain well.
Cut bacon into bite-size pieces into a large skillet over medium-high heat. Cook bacon until beginning to brown, but not crisp. Add shallot and garlic; cook 2 minutes. Add mushrooms and peas. Cook until mushrooms become tender. Remove from heat and set aside.
Combine Cheddar cheese, Swiss cheese, and 1/2 cup Parmesan cheese in a large bowl. Stir in warm pasta and bacon mixture. In a medium bowl or measuring cup, combine milk, egg, parsley, salt and pepper. Pour milk mixture over pasta mixture and stir until well-combined.
Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Combine potato chips and remaining 1/2 cup Parmesan cheese in a medium bowl. Sprinkle mixture over pasta.
Bake at 375° for 18 minutes or until mixture is bubbly. Be careful that Parmesan cheese in crust doesn't brown excessively. Tent with foil if cheese begins to get too brown.