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No-Bake Crispy Potato Chip Mac and Cheese

Chef John

"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? This recipe makes extra cheese sauce, so save it in the fridge for the next batch."
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Ingredients

50 m servings 2379 cals
Original recipe yields 2 servings (2 Servings)

Nutrition

  • Calories:
  • 2379 kcal
  • 119%
  • Fat:
  • 162.5 g
  • 250%
  • Carbs:
  • 148.6g
  • 48%
  • Protein:
  • 84.9 g
  • 170%
  • Cholesterol:
  • 244 mg
  • 81%
  • Sodium:
  • 3558 mg
  • 142%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  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 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.

Footnotes

  • Cook's Note:
  • This recipe calls for bechamel, or Chef John's White Sauce. You will only need half of the amount of the cheese sauce that you make for this recipe, so store the rest in the fridge. You can reheat it in the microwave for your next batch of mac 'n' cheese.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of topping ingredients and cheese sauce. The actual amount consumed will vary.

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Reviews

Read all 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...

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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!

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...

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...