No-Bake Crispy Potato Chip Mac and Cheese

No-Bake Crispy Potato Chip Mac and Cheese

Chef John 15750

"Since everyone agrees that the best part of a macaroni and cheese is the crisp, crunchy topping, why not feature that as the star of the dish?"

Ingredients 50 m {{adjustedServings}} servings 1190 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1190 kcal
  • 59%
  • Fat:
  • 81.3 g
  • 125%
  • Carbs:
  • 74.3g
  • 24%
  • Protein:
  • 42.4 g
  • 85%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 1779 mg
  • 71%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Combine cooked macaroni and cheese together in a large bowl. Spoon mixture into 4 (10-ounce) ramekins and cover with toasted potato chip topping.
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  • Editor's Note:
  • This recipe calls for Chef John's White Sauce.
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Reviews 17

  1. 20 Ratings


I didn’t even bother with the topping, which seemed too rich and heavy for the already rich macaroni and cheese underneath it. I simply used some crushed bakery croutons (I did bake the ramekins at 350 degrees, about 15 minutes, till bubbly and the topping golden). As for the macaroni and cheese, even tho’ I used the 10 ounce ramekins as instructed, I still had nearly a third of it left, beyond what was expected to be contained in the directed number of ramekins. More disappointing was the fact that tho’ the taste wasn’t bad, this was more like a cheese fondue with a little bit of elbow macaroni in it. (see photo in my photo gallery) Half the amount of (expensive) cheese and white sauce would have sufficed. The little bit of macaroni was swimming in an overload of heavy, rich cheese sauce.


I don't this can get any better! It was wonderful and the use of white cheese potato chips is brilliant! Thank you Chef John.


I used this topping for restaurant style mac and cheese recipe. I used regular kettle style chips and Italian flavored bread crumbs (that was all that I had) and I also used fine shredded mozzarella & Parmesan cheese and I also used salted butter. This topping was so good! I will definitely make this topping again.