Recipe by 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?"
Watch video tips and tricks
elbow macaroni, uncooked
1 (8 ounce) bag
white cheddar kettle-style potato chips, crushed into medium-fine crumbs
finely grated Parmigiano-Reggiano
plain dry bread crumbs
prepared white sauce (see footnote)
shredded extra-sharp Cheddar cheese
shredded Gruyere cheese
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 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.
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.
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.
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.
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
I had to make a few adjustments due to what I had on hand. I used regular kettle chips as I did not have white cheddar flavored. Instead of gruyere, I used shredded swiss. I did add a good amount of chopped ham leftover from Christmas dinner. The kids loved it, especially the topping. Husband and I thought the topping was a little odd. I'd try this again without the topping.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
No-Bake Crispy Potato Chip Mac and Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 731
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make no-bake mac & cheese with a crispy-crunchy top.
The secret ingredient in this mac and cheese is cream cheese.
Make rich, creamy macaroni and cheese on the stovetop.