No-Bake Crispy Potato Chip Mac and Cheese Recipe - Allrecipes.com
No-Bake Crispy Potato Chip Mac and Cheese Recipe
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Crispy Potato Chip Mac and Cheese
See how to make no-bake mac & cheese with a crispy-crunchy top. See more
  • READY IN 50 mins

No-Bake Crispy Potato Chip Mac and Cheese

Recipe by  

"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?"

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Ingredients Edit and Save

Original recipe makes 4 Servings Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  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.
  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.
  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.
  4. Combine cooked macaroni and cheese together in a large bowl. Spoon mixture into 4 (10-ounce) ramekins and cover with toasted potato chip topping.
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Footnotes

  • Editor's Note:
  • This recipe calls for Chef John's White Sauce.
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Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2012

I don't this can get any better! It was wonderful and the use of white cheese potato chips is brilliant! Thank you Chef John.

 
Most Helpful Critical Review
Mar 12, 2014

I didn’t even bother with the topping, which seemed too rich and heavy for the already rich macaroni and cheese underneath it. I simply used some crushed bakery croutons (I did bake the ramekins at 350 degrees, about 15 minutes, till bubbly and the topping golden). As for the macaroni and cheese, even tho’ I used the 10 ounce ramekins as instructed, I still had nearly a third of it left, beyond what was expected to be contained in the directed number of ramekins. More disappointing was the fact that tho’ the taste wasn’t bad, this was more like a cheese fondue with a little bit of elbow macaroni in it. (see photo in my photo gallery) Half the amount of (expensive) cheese and white sauce would have sufficed. The little bit of macaroni was swimming in an overload of heavy, rich cheese sauce.

 
Jun 27, 2012

I used this topping for restaurant style mac and cheese recipe. I used regular kettle style chips and Italian flavored bread crumbs (that was all that I had) and I also used fine shredded mozzarella & Parmesan cheese and I also used salted butter. This topping was so good! I will definitely make this topping again.

 
Aug 23, 2012

I NEVER fix Macaroni & Cheese but my grandson wanted some so I made this. I could not stop eating it. Now I remember why I NEVER fix Macaroni & Cheese. Thanks a bunch!

 
Aug 09, 2012

Didn't care for it. Lots of trouble and not nearly enough mac for the amount of sauce. Couldn't taste the cheese. I think I could alter it and make it a lot better.

 
Feb 10, 2013

Too much fussing and didn't really appeal to us!

 
Oct 23, 2012

We weren't fond of the chip topping. I used sharp cheddar kettle chips. The macaroni itself was very good, but the whole process was pretty labor intensive. It's still just macaroni and cheese. If I bothered to make it again I would just use a regular crumb topping.

 
Nov 11, 2012

It's a very good recipe. It's hard to find the white cheddar potato chips, but sing regular chips makes a delicious and crispy topping that we could not stop eating! Definitely a winner for how creamy it is too

 

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Nutrition

  • Calories
  • 1190 kcal
  • 59%
  • Carbohydrates
  • 74.3 g
  • 24%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 81.3 g
  • 125%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 42.4 g
  • 85%
  • Sodium
  • 1779 mg
  • 71%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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