No-Bake Crispy Potato Chip Mac and Cheese

17 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Chef John
Recipe by  Chef John

“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?”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  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.

Share It

Reviews (17)

Rate This Recipe


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.

More Reviews

Similar Recipes

Chef John's Macaroni and Cheese

Chef John's Macaroni and Cheese

Baked Macaroni and Cheese III

Baked Macaroni and Cheese III

Baked Mac and Cheese for One

Baked Mac and Cheese for One

Baked Homemade Macaroni and Cheese

Baked Homemade Macaroni and Cheese

Old School Mac n' Cheese

Old School Mac n' Cheese

Easy Add-In Macaroni and Cheese

Easy Add-In Macaroni and Cheese


Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Old School Mac n' Cheese


next recipe:

Baked Macaroni and Cheese III