Best 5 No Bake Crispy Potato Chip Mac And Cheese Recipes
Welcome to the world of culinary indulgence, where crispy potato chips elevate macaroni and cheese to a whole new level of deliciousness! This innovative recipe combines the irresistible crunch of potato chips with the comforting warmth of creamy cheese sauce, promising an explosion of flavors in every bite. Whether you're looking to impress your friends at a potluck or craving a unique twist on a classic comfort food, this no-bake potato chip mac and cheese is here to satisfy your cravings. Get ready to satisfy your cravings! With just a few simple ingredients and minimal effort, you'll be creating a masterpiece that will leave your taste buds dancing with joy.
Here are our top 5 tried and tested recipes!
NO-BAKE MACARONI AND CHEESE
Provided by Food Network
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the cheese sauce: In a medium saucepan over medium heat, add 4 tablespoons of the butter. When foamy, sprinkle in the flour and a pinch of salt. Whisk to combine, then continue whisking until flour is cooked, 2 to 3 minutes. Whisk in the milk, pouring it in a slow, steady stream. Then whisk in the cream. Bring to a simmer. Set aside 3/4 cup of the mild Cheddar; whisk in the remaining mild Cheddar and the sharp Cheddar, smoked Cheddar and Brie. Continue to stir for 2 minutes or until all the cheese is melted, then turn the heat off. Stir in the remaining 1 tablespoon butter until melted and incorporated.
- For the macaroni: Fill a large pot halfway with water. Season with salt until it tastes like the sea. Bring to a boil, then add the macaroni. Stir, then simmer until macaroni is al dente, about 8 minutes. Drain.
- Meanwhile, preheat the oven to 350 degrees F.
- Place cooked macaroni into a heat-proof serving dish. Ladle cheese sauce all over, then sprinkle the reserved mild Cheddar on top. Place in the oven just until all of the Cheddar is melted and everything is heated through, 3 to 5 minutes.
MACARONI AND CHEESE WITH POTATO CHIP CRUST
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 to 375 degrees F.
- Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in the 3 cups of Cheddar until it melts.
- Pour the cheese sauce over the pasta and add to a 3 quart casserole dish.
- Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.
NO-BAKE CRISPY POTATO CHIP MAC AND CHEESE
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.
Provided by Chef John
Categories Stovetop Macaroni and Cheese
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 2379.1 calories, Carbohydrate 148.6 g, Cholesterol 243.6 mg, Fat 162.5 g, Fiber 8 g, Protein 84.9 g, SaturatedFat 67.6 g, Sodium 3558.1 mg, Sugar 25 g
NO-BAKE CRISPY POTATO CHIP MAC AND CHEESE
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.
Provided by Chef John
Categories Stovetop Macaroni and Cheese
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 2379.1 calories, Carbohydrate 148.6 g, Cholesterol 243.6 mg, Fat 162.5 g, Fiber 8 g, Protein 84.9 g, SaturatedFat 67.6 g, Sodium 3558.1 mg, Sugar 25 g
BAKED MAC N CHEESE WITH POTATO CHIP TOPPING
OH MY GOD this is by far the best recipe for mac n cheese I've ever gotten and the best part is NO processed cheese product!! It is well worth the effort put into it. It may seem a little difficult, but if a clod like myself can do it, trust me, so can you!
Provided by anti-suburban house
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a large pot of boiling salted water cook the pasta to al dente.
- While the pasta cooks, in a separate pot, melt the butter.
- Whisk in the flour and mustard and keep it moving for about 5 minute Make sure it is free of lumps.
- Stir in milk, onion, bay leaf and paprika. Simmer for 10 minute and remove bay leaf.
- Temper in the egg.
- Stir in 3/4 of the cheese.
- Season with salt and pepper.
- Fold the macaroni into the mix and pour into a 2 quart baking dish.
- Top with remaining cheese and potato chips.
- Bake 30 minute Let stand for 5 minutes before serving, then bask in the compliments during dinner!
Tips:
- To achieve the perfect crispy texture for your potato chip topping, make sure to use stale potato chips. Fresh chips will not provide the same level of crunch.
- For a more intense cheesy flavor, use a combination of sharp cheddar and Parmesan cheeses.
- If you don't have self-rising flour, you can make your own by adding 1 teaspoon of baking powder and 1/2 teaspoon of salt to every 1 cup of all-purpose flour.
- To prevent the macaroni and cheese from becoming too dry, add a little bit of milk or cream to the sauce.
- You can also add other ingredients to your macaroni and cheese, such as cooked bacon, diced ham, or chopped vegetables.
Conclusion:
This no-bake crispy potato chip mac and cheese is a quick and easy recipe that is perfect for busy weeknights or potlucks. The combination of creamy macaroni and cheese with crispy potato chips is sure to be a hit with everyone. With a few simple tips, you can make this dish even more delicious and satisfying. So next time you're looking for a comforting and nostalgic meal, give this no-bake crispy potato chip mac and cheese a try.
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