Mac 'n' cheese in sticky sauce

Ingredients:

• 450 g cavatappi pasta (e.g. De Cecco)
• 4 tablespoons unsalted butter
• 3 tbsp. premium flour
• 1.5 cups heavy cream, warmed
• 1 cup unsweetened condensed milk
• 1/4 tsp cayenne pepper
• 3 large egg yolks
• 450 g extra sharp cheddar, grated
• 220 g processed cheese, cut into 1 cm cubes.
• 1 package (220 g) ribbed potato chips, lightly crushed

Preparation:

1. Cook the pasta according to package directions until al dente, then rinse with cold water in a colander. Set aside. Preheat oven to 190°C.
2. In a 4-quart (1.5-liter) saucepan, melt the butter over low heat, then add the flour, stirring until the mixture thickens. Add the cream, unsweetened condensed milk, cayenne pepper, and a pinch of salt and black pepper. Stir until the sauce thickens and coats the back of a wooden spoon, about 5 minutes. Turn off the heat.
3. In a small bowl, whisk the egg yolks with a couple of tablespoons of the white sauce to temper them. Add the tempered yolks back to the white sauce, whisking constantly. Then add the cheddar cheese, followed by the cream cheese, stirring until completely melted. If the cheese isn't completely melted, return the pan to the stove and stir over low heat until the sauce is smooth. Gently stir the macaroni and cheese until evenly coated. The mac and cheese can be served now if you don't want to bake it.
4. Place the mac 'n' cheese in a 22 x 32 cm baking dish. Sprinkle with crushed chips and cheese and bake until golden brown, 20-30 minutes. If you're bringing the mac 'n' cheese to a picnic, cover the dish and bake it right there, over the fire!