No-Bake Crispy Potato Chip Mac and Cheese

Ingredients

  • 1 cup elbow macaroni, uncooked
  • 1 (8 ounce) bag white cheddar kettle-style potato chips, crushed into medium-fine crumbs
  • 1/3 cup finely grated Parmigiano-Reggiano
  • 2 tablespoons plain dry bread crumbs
  • 1 tablespoon butter
  • 4 cups prepared white sauce (see footnote)
  • 1/2 pound shredded extra-sharp Cheddar cheese
  • 1/4 pound shredded Gruyere cheese
  • 1/4 teaspoon dry mustard

Directions

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

Sign up now and get up to
50% OFF
BRANDED KITCHENWARE

Email

Combine potato chip crumbs, Parmigiano-Reggiano cheese, bread crumbs, and butter in a skillet over medium heat; cook and stir until golden brown, about 5 minutes. Set aside.

Heat prepared white sauce, Cheddar cheese, Gruyere cheese, and dry mustard in a large saucepan over low heat; cook and stir until cheese melts, 3 to 4 minutes. Remove from heat.

Combine cooked macaroni and cheese together in a large bowl. Spoon mixture into 4 (10-ounce) ramekins and cover with toasted potato chip topping.