No-Bake Crispy Potato Chip Mac and Cheese

No-Bake Crispy Potato Chip Mac and Cheese

17
Chef John 22205

"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

50 m servings 1190 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 1190 kcal
  • 59%
  • Fat:
  • 81.3 g
  • 125%
  • Carbs:
  • 74.3g
  • 24%
  • Protein:
  • 42.4 g
  • 85%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 1779 mg
  • 71%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

17
  1. 21 Ratings

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Most helpful positive review

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

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 ramekin...

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 ramekin...

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.

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 mozza...

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!

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.

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

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 chees...

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

The problem of not enough pasta in too much cheese sauce: If you watch the video (which is always a good idea), you will note that Chef John states that the recipe given for the cheese sauce is...