no-bake crispy potato chip mac and cheese

Ingredients

• Servings: 4
• 1 cup elbow macaroni, uncooked
• 1 (8 ounce) bag white cheddar kettle-style potato chips, crushed into medium-fine crumbs
• 1/3 cup finely grated parmigiano-reggiano
• 2 tablespoons plain dry bread crumbs
• 1 tablespoon butter
• 4 cups prepared white sauce (see footnote)
• 1/2 pound shredded extra-sharp cheddar cheese
• 1/4 pound shredded gruyere cheese
• 1/4 teaspoon dry mustard

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


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