Description
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.
Ingredients
- 1 cup elbow macaroni, uncooked
- 1 (8 ounce) bag white cheddar kettle-style potato chips, crushed into medium-fine crumbs
- ⅓ cup finely grated Parmigiano-Reggiano
- 2 tablespoons plain dry bread crumbs
- 1 tablespoon butter
- 4 cups prepared white sauce (see footnote)
- ½ pound shredded extra-sharp Cheddar cheese
- ¼ pound shredded Gruyere cheese
- ¼ teaspoon dry mustard
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 2