No-Bake Crispy Potato Chip Mac and Cheese

Not only is Chef John's recipe for no-bake mac and cheese delicious, but it's a triumph of textural perfection. The recipe serves two, but makes enough cheese sauce for a second batch. Store it in the fridge until the next time you crave mac 'n' cheese.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 2379 Calories

Ingredients

• 1 tablespoon butter
• ¼ teaspoon dry mustard
• 1 cup elbow macaroni, uncooked
• ⅓ cup finely grated Parmigiano-Reggiano
• 2 tablespoons plain dry bread crumbs
• 4 cups prepared white sauce (see footnote)
• ½ pound shredded extra-sharp Cheddar cheese
• ¼ pound shredded Gruyere cheese

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.