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No-Bake Crispy Potato Chip Mac and Cheese

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No-Bake Crispy Potato Chip Mac and Cheese

Directions

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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
  • Methods :

  • 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.
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