No-Bake Crispy Potato Chip Mac and Cheese

3.7
(19)
15 Reviews
2 Photos

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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Published on April 16, 2012
2
2
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients

Original recipe (1X) yields 2 servings

  • 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

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 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.

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.

32 home cooks made it!

Nutrition Facts (per serving)

2379 Calories
163g Fat
149g Carbs
85g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 2379
% Daily Value *
Total Fat 163g 208%
Saturated Fat 68g 338%
Cholesterol 244mg 81%
Sodium 3558mg 155%
Total Carbohydrate 149g 54%
Dietary Fiber 8g 29%
Total Sugars 25g
Protein 85g 170%
Vitamin C 25mg 28%
Calcium 2183mg 168%
Iron 7mg 37%
Potassium 2949mg 63%

* 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.