No-Bake Crispy Potato Chip Mac And Cheese – a delicious recipe with elbow macaroni, potato chips, bread crumbs, butter, white sauce, Cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
496
kcal
Calories
41
g
Fat
1
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, No-Bake Crispy Potato Chip Mac And Cheese falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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