No-Bake Crispy Potato Chip Mac and Cheese

By sunriseko

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

Details

Servings 4
Preparation time 30mins
Cooking time 50mins
Adapted from allrecipes.com

Preparation

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.

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.