Fun and easy for snacking, these pasta chips are sure to be a hit with any hungry crowd.
| 1 lb | dried rigatoni |
| 6 tbsp | olive oil |
| ½ cup | grated Parmesan cheese |
| ¼ cup | The Original Louisiana Brand Hot Sauce |
| 1 tsp | chili powder |
| 1 tsp | garlic powder |
| 1 tsp | salt |
| 1 tsp | black pepper |
| 2 tbsp | butter |
| 2 | cloves garlic, minced |
| 2 tbsp | all-purpose flour |
| 1 cup | heavy or whipping (35%) cream |
| 1 cup | shredded Cheddar cheese |
| ¼ cup | grated Parmesan cheese |
| 2 tbsp | The Original Louisiana Brand Hot Sauce |
Preheat oven to 425°F.
Cook rigatoni according to package directions. Drain and transfer to large bowl.
To large bowl, add oil and toss rigatoni until well coated. Add Parmesan, hot sauce, chili powder, garlic powder, salt and pepper; toss to coat.
Transfer rigatoni mixture to large parchment paper–lined baking sheet and spread in single layer.
Bake, stirring once, for 18 to 22 minutes or until crisp and golden.
Tips: Alternatively, cook rigatoni in batches in the air fryer.
Substitute rigatoni with leftover cooked pasta. Penne, farfalle or even cut lasagna noodles work well.
In medium saucepan set over medium heat, melt butter. Add garlic and cook, stirring frequently, for 1 to 2 minutes or until fragrant. Sprinkle flour over top. Cook, stirring frequently, for 1 to 2 minutes or until coated. Slowly whisk in cream. Continue to whisk and bring to a simmer.
Reduce heat to medium-low. Cook, stirring constantly, for 1 to 2 minutes or until thickened. Reduce heat to low. Stir in Cheddar and Parmesan until melted. Stir in hot sauce.
Serve pasta chips with cheese sauce for dipping.
