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? This recipe makes extra cheese sauce, so save it in the fridge for the next batch.

Chef John
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Cook's Note:

This recipe calls for bechamel, or Chef John's White Sauce. You will only need half of the amount of the cheese sauce that you make for this recipe, so store the rest in the fridge. You can reheat it in the microwave for your next batch of mac 'n' cheese.

Editor's Note:

Nutrition data for this recipe includes the full amount of topping ingredients and cheese sauce. The actual amount consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

2379 calories; 162.5 g total fat; 244 mg cholesterol; 3558 mg sodium. 148.6 g carbohydrates; 84.9 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/03/2012
I don't this can get any better! It was wonderful and the use of white cheese potato chips is brilliant! Thank you Chef John. Read More
(40)

Most helpful critical review

Rating: 2 stars
02/08/2018
I didn t even bother with the topping which seemed too rich and heavy for the already rich macaroni and cheese underneath it. I simply used some crushed bakery croutons (I did bake the ramekins at 350 degrees about 15 minutes till bubbly and the topping golden). Read More
(45)
18 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
06/03/2012
I don't this can get any better! It was wonderful and the use of white cheese potato chips is brilliant! Thank you Chef John. Read More
(40)
Rating: 2 stars
02/08/2018
I didn t even bother with the topping which seemed too rich and heavy for the already rich macaroni and cheese underneath it. I simply used some crushed bakery croutons (I did bake the ramekins at 350 degrees about 15 minutes till bubbly and the topping golden). Read More
(45)
Rating: 5 stars
06/03/2012
I don't this can get any better! It was wonderful and the use of white cheese potato chips is brilliant! Thank you Chef John. Read More
(40)
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Rating: 5 stars
06/27/2012
I used this topping for restaurant style mac and cheese recipe. I used regular kettle style chips and Italian flavored bread crumbs (that was all that I had) and I also used fine shredded mozzarella & Parmesan cheese and I also used salted butter. This topping was so good! I will definitely make this topping again. Read More
(25)
Rating: 5 stars
08/23/2012
I NEVER fix Macaroni & Cheese but my grandson wanted some so I made this. I could not stop eating it. Now I remember why I NEVER fix Macaroni & Cheese. Thanks a bunch! Read More
(9)
Rating: 5 stars
03/24/2014
The problem of not enough pasta in too much cheese sauce: If you watch the video (which is always a good idea) you will note that Chef John states that the recipe given for the cheese sauce is enough for one pound of pasta but he is making only two servings. He also states that for the two servings you add just enough of the cheese sauce to incorporate one cup of cooked pasta and save the remainder of the sauce for another time. I made the recipe using regular chips but otherwise followed the topping recipe as written. Everyone enjoyed it very much and declared the recipe a "keeper". Won't make it often because of the high caloric count but it's a great "treat" recipe. Read More
(7)
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Rating: 1 stars
02/10/2013
Too much fussing and didn't really appeal to us! Read More
(5)
Rating: 3 stars
10/24/2012
We weren't fond of the chip topping. I used sharp cheddar kettle chips. The macaroni itself was very good but the whole process was pretty labor intensive. It's still just macaroni and cheese. If I bothered to make it again I would just use a regular crumb topping. Read More
(5)
Rating: 5 stars
06/01/2015
It's a very good recipe. It's hard to find the white cheddar potato chips but using regular chips makes a delicious and crispy topping that we could not stop eating! Definitely a winner for how creamy it is too. Read More
(4)
Rating: 1 stars
07/25/2017
I did not care for this recipe - it was too heavy. Will not make this again. Read More
(3)