No-Bake Crispy Potato Chip Mac and Cheese |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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? Ingredients:
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 |
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 and cheese together in a large bowl. Spoon mixture into 4 (10-ounce) ramekins and cover with toasted potato chip topping.
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