No-Bake Crispy Potato Chip Mac and Cheese  

                                  

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 footnotes)
• 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 prepared 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 sit until cheese melts, 3 to 4 minutes. Remove from heat.

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

Footnotes: 

White Sauce: 

• 1/2 cup butter
• 1/2 cup flour
• 1 quart milk
• 4 springs fresh thyme, chopped
• 1/8 teaspoon freshly grated nutmeg
• salt
• 1 pinch cayenne pepper

1. Melt butter in a saucepan over low heat. Stir in flour and cook for about 5 minutes.

2. Stir in 1 cup cold milk, about 1 minute. Stir in second cup of milk for an additional minute. 

3. Stir in remaining 2 cups of milk, cayenne pepper, salt, thyme, and nutmeg; bring to a simmer over low heat until sauce begins to thicken, about 10 minutes.