No-Bake Crispy Potato Chip Mac and Cheese recipe
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Ingredients
- 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
Nutrition Info
- 2379.1 caloriescarbohydrate: 148.6 gcholesterol: 243.6 mgfat: 162.5 gfiber: 8 gprotein: 84.9 gsaturatedFat: 67.6 gservingSize: -sodium: 3558.1 mgsugar: 25 gtransFat: : -unsaturatedFat: : -
Directions No-Bake Crispy Potato Chip Mac and Cheese
Directions
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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 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.