No-Bake Crispy Potato Chip Mac and Cheese

10 Reviews

Prep: 30 min
Cook: 20 min
Ready In: 50 min

“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?” - by Chef John

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

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Metric US

Original recipe yields 4 Servings

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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
1190 cal
59%

Fat
81.3 g
125%

Carbs
74.3 g
24%

Based on a 2,000 calorie diet

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Reviews (10)

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ENELSON6

Jun. 3, 2012

"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...." See more"

mary.topolski

Jun. 27, 2012

"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 ..." See more& Parmesan cheese and I also used salted butter. This topping was so good! I will definitely make this topping again."

freidarose

Oct. 23, 2012

"We weren't fond of the chip topping. I used sharp cheddar kettle chips. The macaroni itself was very good, but the whole process was pretty labor intensive. It's still just macaroni and cheese. If..." See more I bothered to make it again I would just use a regular crumb topping."

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