No-Bake Crispy Potato Chip Mac and Cheese

No-Bake Crispy Potato Chip Mac and Cheese

Chef John 21678

"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?"


50 m servings 1190 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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.


  • Editor's Note:
  • This recipe calls for Chef John's White Sauce.
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Your rating



  1. 21 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 ramekin...

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 mozza...