Crispy Potato Chip Mac and Cheese

Ingredients

• 1 tablespoon butter 
• 2 tablespoons bread crumbs plain dry
• 0.3 teaspoon mustard dry
• 1 cup elbow macaroni uncooked
• 0.3 pound gruyère cheese shredded
• 4 cups sauce white prepared (see footnote)
• 0.3 cup parmigiano-reggiano finely grated
• 8 ounce cheddar potato chips white kettle-style crushed
• 0.5 pound cheddar cheese shredded extra-sharp

Equipment

• bowl
• frying pan
• sauce pan
• pot
• ramekin

Directions

1. 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.
2. Drain.
3. 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.
4. 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.
5. Remove from heat.
6. Combine cooked macaroni and cheese together in a large bowl. Spoon mixture into 4 (10-ounce) ramekins and cover with toasted potato chip topping.