No-Bake Crispy Potato Chip Mac and Cheese Recipe

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.