No-Bake Crispy Potato Chip Mac and Cheese
1 cup elbow macaroni
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
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.
There are no reviews for this recipe yet, use a form below to write your review