Crispy Potato Chip Mac and Cheese

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 footnote)
• 1/2 pound shredded extra-sharp Cheddar cheese
• 1/4 pound shredded Gruyere cheese
• 1/4 teaspoon dry mustard

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C) and lightly grease an 8-inch square baking dish.

2. Cook the elbow macaroni in a pot of boiling water until just tender, about 8 minutes. Drain well.

3. Warm the prepared white sauce in a saucepan over low heat. Stir in the dry mustard, shredded Gruyere and shredded extra-sharp Cheddar until melted and smooth.

4. Fold the drained macaroni into the cheese sauce, then spread the mixture evenly in the prepared baking dish.

5. Melt the butter in a small pan. Remove from heat and stir in the crushed potato chips, grated Parmigiano-Reggiano and dry bread crumbs until evenly moistened.

6. Scatter the chip topping over the macaroni. Bake for about 20 minutes, until bubbling at the edges and the topping is golden and crisp.

7. Let the dish rest for 5 minutes before serving.