No-Bake Crispy Potato Chip Mac and Cheese

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

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.