Smoky Chip Mac & Cheese Topper

Baked mac and cheese has a texture problem: the inside is creamy and the top, if you are not careful, turns into a dry skin. A buttered crumb topping fixes that, and crushed Sweet & Smokey Pepper Mitten Chips make the best one we have found. Tossed with melted butter, parmesan, and a little smoked paprika, the chips broil into a golden, shattering crust that sits right on top of all that cheese sauce. The smoke in the chips doubles down on the paprika, and the faint sweetness keeps the topping from tasting like plain salty crumbs. It works over boxed mac on a weeknight and over a from-scratch pot when you have the time — we honestly will not judge which one you reach for. The butter is doing real work here; it helps the crumbs brown evenly instead of scorching in patches, so do not skip it. The only thing to respect is the broiler. It takes the topping from perfect to burnt in about thirty seconds, so stand at the oven door and pull it the moment it goes golden. A scatter of chives on top, and a humble side dish suddenly eats like the main event.