Best 7 No Bake Crispy Potato Chip Mac And Cheese Recipes

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**Indulge in a Culinary Delight: Crispy Potato Chip Mac and Cheese and More**

Embark on a tantalizing culinary journey with a delectable selection of recipes that will satisfy your cravings for comfort food. Discover the irresistible No-Bake Crispy Potato Chip Mac and Cheese, a harmonious blend of creamy macaroni and cheese adorned with crispy potato chips for an added textural delight. For those seeking a healthier option, the Baked Zucchini Mac and Cheese offers a delightful twist, featuring zucchini ribbons and a flavorful blend of cheeses. Experience a taste of Italy with the One-Pot Creamy Pesto Mac and Cheese, where tender pasta is enveloped in a luscious pesto sauce and a generous sprinkling of Parmesan cheese. If you're short on time, the Quick and Easy Stovetop Mac and Cheese promises a hassle-free indulgence, delivering cheesy goodness in just 15 minutes. And for a touch of gourmet elegance, the Lobster Mac and Cheese elevates the classic dish with succulent lobster meat and a luxurious cheese sauce.

Check out the recipes below so you can choose the best recipe for yourself!

MACARONI AND CHEESE WITH POTATO CHIP CRUST



Macaroni and Cheese with Potato Chip Crust image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

6 tablespoons butter
1/2 cup all-purpose flour
4 cups milk, warm
1 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
Dash salt and freshly ground black pepper
Dash hot sauce
Dash Worcestershire sauce
3 cups shredded Cheddar
1 pound cavatappi pasta, cooked al dente
1 cup crushed potato chips
5 slices cooked bacon, crumbled
1/2 cup freshly grated Parmesan, for topping

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 MACARONI AND CHEESE



No-Bake Macaroni and Cheese image

Provided by Food Network

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

5 tablespoons unsalted butter
4 tablespoons all-purpose flour
Kosher salt
3 cups whole milk
1 cup heavy cream
3/4 pound mild Cheddar cheese, shredded, divided
1/2 pound sharp Cheddar cheese, shredded
1/2 pound smoked Cheddar cheese, shredded
1/2 pound Brie cheese, rind removed and diced
1 pound elbow macaroni

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.

CRISPY BAKED MACARONI AND CHEESE



Crispy Baked Macaroni and Cheese image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 12

6 tablespoons unsalted butter, plus more for the dish
Kosher salt
8 ounces mini penne pasta
1/4 cup all-purpose flour
2 cups whole milk
1 bay leaf
Pinch of cayenne pepper
1 1/2 cups grated monterey jack cheese (about 4 ounces)
1 1/2 cups grated gruyere cheese (about 4 ounces)
1 cup grated sharp cheddar cheese (about 3 ounces)
1/2 cup panko breadcrumbs
2 tablespoons grated parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add the bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
  • Remove the bay leaf from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes).
  • Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15 to 20 minutes.

NO-BAKE CRISPY POTATO CHIP MAC AND CHEESE



No-Bake Crispy Potato Chip Mac and Cheese image

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

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

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



Baked Mac N Cheese With Potato Chip Topping image

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

1/2 lb elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon dry mustard
3 cups milk
1/4 cup yellow onion, diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar cheese, shredded (I like using both Vermont white cheddar and Wisconsin extra-sharp cheddar cheese)
1 teaspoon salt
fresh cracked black pepper
crushed kettle cooked potato chips (i use cape cod 40% reduced fat, like it matters with this recipe!)

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!

NO-BAKE CRISPY POTATO CHIP MAC AND CHEESE



No-Bake Crispy Potato Chip Mac and Cheese image

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

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

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

LOADED BAKED POTATO CHEESE CRISPS



Loaded Baked Potato Cheese Crisps image

Try these Loaded Baked Potato Cheese Crisps for a savory appetizer. Top crispy potato chips with cheddar cheese and bacon in this flavorful Loaded Baked Potato Cheese Crisps recipe.

Provided by My Food and Family

Categories     Meal Recipes

Time 20m

Yield 11 servings, 4 crisps each

Number Of Ingredients 3

1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
4 slices cooked OSCAR MAYER Bacon, crumbled
1 cup finely crushed sour cream & onion potato chips

Steps:

  • Heat oven to 375°F.
  • Combine ingredients.
  • Drop into 44 mounds, 1 inch apart, onto parchment-covered baking sheets, using about 1 Tbsp. cheese mixture for each mound. Flatten slightly with back of spoon.
  • Bake 5 to 8 min. or until golden brown. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 140, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the mac and cheese will be. Use real cheese, fresh vegetables, and high-quality pasta.
  • Don't overcook the pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Overcooked pasta will make the mac and cheese mushy.
  • Make a roux: A roux is a mixture of butter and flour that is used to thicken sauces. It will help to give the mac and cheese a creamy, smooth texture.
  • Use a variety of cheeses: Using a variety of cheeses will give the mac and cheese a more complex flavor. Try using a combination of sharp cheddar, mozzarella, and Parmesan cheeses.
  • Add mix-ins: Mac and cheese is a versatile dish that can be customized to your liking. Try adding mix-ins like crumbled bacon, cooked chicken, or roasted vegetables.

Conclusion:

No-bake crispy potato chip mac and cheese is a quick and easy dish that is perfect for a weeknight meal. It is also a great dish to make ahead of time and reheat later. With its crispy potato chip topping, this mac and cheese is sure to be a hit with everyone who tries it.

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