No-Bake Crispy Potato Chip Mac And Cheese

Submitted by: admin on April 10, 2020

2 servings


1 cup elbow macaroni, uncooked
1 (8 ounce) bag white cheddar kettle-style potato chips, crushed into medium-fine crumbs
⅓ cup finely grated Parmigiano-Reggiano
2 tablespoons plain dry bread crumbs
1 tablespoon butter
4 cups prepared white sauce
½ pound shredded extra-sharp Cheddar cheese
¼ pound shredded Gruyere cheese
¼ teaspoon dry mustard


Step 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.

Step 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.

Step 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.

Step 4
Combine cooked macaroni with enough cheese sauce to make it as creamy as you like it ramekins or bowls and cover with toasted potato chip topping.


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