Best Baked Mac & Cheese Casserole Recipe

Never has a casserole been so timeless

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In her new cookbook, Southern from Scratch, author Ashley English calls this casserole "comfort food for any age at its finest," and that couldn't be truer. It has everything: pasta, potato chips and more than a pound of cheese. All you have to do is heat up some frozen vegetables (if you must), gather your friends, open the wine and your dinner party is complete.

Get our best pasta recipes here, then find out which potato chip came out on top in an office-wide taste test.

Recipe adapted from 'Southern from Scratch,' by Ashley English, ©2018 by Ashley English. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.

Mac & Cheese With Potato Chip Crust
4.7 from 48 ratings
Learn how to make this baked mac-and-cheese casserole recipe with a potato chip crust from a new Southern cookbook.
Prep Time
Cook Time
to 8 servings
Total time: 1.5 hours
  • 1 pound gobetti pasta, or similar short-noodle pasta
  • 3 tablespoons butter, plus more for greasing
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed slightly
  • 20 ounces cheddar cheese, grated and divided
  • ½ teaspoon ground nutmeg
  • 1 teaspoon hot sauce
  • Sea salt and freshly ground pepper
  • 4 large eggs, beaten
  • 1 cup crushed potato chips
  1. Cook the pasta, al dente, according to package instructions. Liberally butter a 9-by-13-inch casserole dish and set aside. Preheat the oven to 350°F.
  2. Warm the olive oil over medium heat in a large saucepan. Add the onions and sauté for about 8 minutes, until browned slightly and fragrant. Add the minced garlic and sauté for a couple minutes longer. Transfer to a bowl and set aside.
  3. Return the pan to the stovetop and melt the butter over medium heat. Add the flour and stir for about 1 minute, creating a roux, until blond and smooth.
  4. Little by little, whisk in the warmed milk. Continue to whisk the roux for another 1 to 2 minutes, until smooth and starting to bubble.
  5. Add 16 ounces of the cheese and stir until melted and smooth. Stir in the onion mixture, nutmeg, hot sauce and a pinch of salt.
  6. Remove the cheese sauce from the heat, and stir in the eggs until fully combined.
  7. Combine the cooked pasta and the cheese sauce in the prepared casserole dish until the noodles are evenly coated with sauce. Top with the remaining 4 ounces of grated cheese.
  8. In a small mixing bowl, combine the crushed potato chips with a pinch of salt and a few grinds of pepper. Top the casserole evenly with the potato chips.
  9. Bake for 40 to 45 minutes, until bubbly and golden on top. If desired, carefully broil for a minute if you like a browner top. Let cool for at least 15 minutes before serving.
Calories per Serving 692
Total Fat 39.1 g
Saturated Fat 19.3 g
Trans Fat 1.0 g
Cholesterol 182.8 mg
Total Carbohydrates 54.1 g
Dietary Fiber 2.6 g
Total Sugars 5.5 g
Sodium 575.4 mg
Protein 30.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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