NO-BAKE CRISPY POTATO CHIP MAC AND CHEESE

No-Bake Crispy Potato Chip Mac and Cheese image

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? This recipe makes extra cheese sauce, so save it in the fridge for the next batch.

Provided by Chef John

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes

Time 50m

Yield 2

Number Of Ingredients 9

Ingredients

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 (see footnote)
½ pound shredded extra-sharp Cheddar cheese
¼ pound shredded Gruyere cheese
¼ teaspoon dry mustard

Steps:

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 with enough cheese sauce to make it as creamy as you like it (see Cook's Note). Spoon mixture into 2 (10-ounce) ramekins or bowls and cover with toasted potato chip topping.

Nutrition Facts : Calories 2379.1 calories, Carbohydrate 148.6 g, Cholesterol 243.6 mg, Fat 162.5 g, Fiber 8 g, Protein 84.9 g, SaturatedFat 67.6 g, Sodium 3558.1 mg, Sugar 25 g