Pasta is a welcome carb in our home! If you are looking for more pasta dishes, check out this one pot Cheesy Taco Pasta, made with taco seasonings and ground turkey. Trenette al Pesto, is a winning dinner idea made with homemade pesto sauce and potatoes. Or try Instant Pot Tortellini Soup with Sausage, it’s a family favorite.
Gooey cheese has a special place in my heart. And when you mix that thick, melty cheese with pasta, you get one of the world’s best known comfort foods…YUP, mac and cheese!
This special version has a delightfully light, crunchy topping on top that is made up of hot Cheetos and panko breadcrumbs. The combination of both toppings gives it a crispy texture and buttery flavor.
This is a homemade mac and cheese recipe, so you will need to make a roux and then into a béchamel sauce to make the cheese sauce. But, don’t be initimidated, it’s easier than you think.
What are Flamin’ Hot Cheetos?
Let’s start off by explaining what these cheetos are. Hot Cheetos, or technically Flamin’ Hot Cheetos, are a corn based chip made with real cheese that is fried and coated in a bright red spicy powder. They are a spin off of plain cheese flavored Cheetos. And as always Chester Cheetah, the Cheeto brand mascot is on the bag.
The flavor of these spicy Cheetos is actually kind of tangy, almost sour, with a heat that slowly builds the more you eat.
Honestly, if you have a bag of them they are pretty hard to stop eating, definitely a favorite snack. If you are a Cheeto fan, I recommend trying the spicy ones!
What is Hot Cheetos Mac and Cheese?
So, this recipe doesn’t have any Cheetos mixed into the mac and cheese (they would just get soggy and you wouldn’t be able to taste them). But they do get sprinkled on top to give the macaroni and cheese a delightful, crisp texture.
Is this Mac and Cheese Spicy?
This is not a very spicy mac and cheese recipe, it has more of a hint of spiciness. There is a touch of cayenne pepper, but that really doesn’t make it too spicy. The hottest thing about it would be the topping.
You can totally customize this pasta dish and add even more cayenne pepper, jalapeños, hot sauce, or use pepper jack cheese if you want it spicier.
Cheeto Mac n Cheese Ingredients
- Pasta: This is macaroni and cheese, so I use macaroni noodles here. Another pasta that would work is shells or rotini.
- Butter: You want to use unsalted butter.
- Flour: All purpose flour.
- Milk: Whole milk is going to give you a nice creamy texture.
- Salt: You will need salt for the pasta water, the sauce and the topping.
- Cayenne Pepper: This adds a tiny bit of spice, but not much. Add more if you want it spicy.
- Smoked Paprika: Adds some layer of flavor. Regular paprika can also be used.
- Cheese: I like to use a combination of easy melting cheeses like cheddar cheese, Gruyere, Monterey Jack, Muenster, Havarti, Gouda, or Mozzarella. I like to use more cheddar cheese, so I mix 2 cups of cheddar with one cup of one of the other cheeses.
Topping Ingredients
- Breadcrumbs: I like to use Panko breadcrumbs because they are super crunchy.
- Hot Cheetos: The star of the show, these add flavor and crunch.
- Butter: Gives buttery flavor and allows the bread crumbs to get crispy.
- Salt
How to Make Hot Cheeto Mac and Cheese
STEP 1: Fill a large pot with water and add 1 tablespoon of salt. Bring the water to a boil and add in pasta. Cook for 1 minute less than what the package says to cook it to. I cooked mine for 7 minutes. Drain and set aside.
STEP 2: Preheat the oven to 350°F.
STEP 3: In a small bowl mix together the panko breadcrumbs, crushed cheetos, melted butter and ⅛ teaspoon salt. Set aside.
STEP 4: Place a large pot over low heat and melt the butter. Add in the flour and stir frequently (will be a paste-like consistency), cooking it for just 2-3 minutes.
STEP 5: Slowly add in the milk, stirring constantly. The sauce will begin to thicken. The sauce is done when you can run your finger through the sauce on the back of the spoon and it leaves a line in the sauce.
STEP 6: Add in the smoked paprika, cayenne pepper, and ¼ teaspoon salt. Remove from heat.
STEP 7: Mix together the shredded cheeses, set aside 1/2 cup for the topping. Add in the shredded cheese in small handfuls at a time, making sure the cheese melts between each addition.
STEP 8: Add the cooked pasta into the cheese sauce and mix until coated.
STEP 9: Pour the cheesy pasta into a greased 9×9 baking pan. Add on a the set aside cheese to the top and sprinkle on breadcrumb topping.
STEP 10: Bake for 15 minutes, until the cheese is melty and topping is crunchy.
Tips for Success
- Use blocks of cheese and shred it yourself for best results. The pre-shredded cheese contains filler that doesn’t allow it to melt as easily.
- Add the extra layer of cheese on top to help seal in moisture.
- Use a mixture of cheeses to add depth of flavor. I like cheddar cheese, Gruyere, Monterey Jack, Muenster, Havarti, Gouda, or Mozzarella.
- This Mac and cheese is best served fresh out of the oven. The crunchy topping will lose its crunch in the refrigerator.
- Easily double this recipe and cook it in a 9×13-inch baking pan.
Recipe Variations
- Make it even cheesier. To make extra cheesy mac and cheese, you will need an extra 1/2 cup of cheese. Add half of the cheesy pasta to the baking pan and top it with the extra 1/2 cup of cheese. Then layer on the rest of the pasta and top with cheese and crumbs. Nothing wrong with more cheesy goodness.
- Make it spicy. Make it cheesy jalapeño cheeto mac and cheese by adding sliced jalapeños to the macaroni mixture. You could also add more cayenne powder or any other spicy additions.
- Add a protein. Before putting it into the oven mix in some cooked crumbled bacon or cooked diced chicken breast.
- Different flavor. Add onion powder or garlic powder for a variation on flavor.
Frequently Asked Questions
- Can I use different types of Cheetos in this cheesy mac? You could use any flavor of Cheetos, like cheddar jalapeño Cheetos, hot limon Cheetos, the regular crunchy cheese Cheetos, or any other flavor they come out with. I haven’t tried this recipe with the cheese puff Cheetos, those are the big puffy ones. If you try it, let me know how it was in the comments below.
- Can I use different chips? Yes, you can use other chips like tortilla chips (Doritos or Takis) or potato chips. Amounts may be different based on the size of the chips.
How to Store & Reheat
Let the pasta dish cool and put in an airtight container. It should last about 3-4 days in the fridge.
How do you reheat Mac and cheese? Reheat the cheesy pasta in the microwave for 20-30 seconds at a time until heated through. Stirring will help prevent hot spots, but you will also mix in the crushed Cheetos.
Can I Freeze Hot Cheeto Mac ‘n Cheese?
How to freeze Mac and cheese with breadcrumbs? Let the pasta cool completely before putting into an airtight, freezer safe container. It can be frozen for 1-2 months, just be sure to label with the recipe and date. Keep in mind that the texture will be different once thawed.
How to thaw Mac and cheese? Thaw frozen cooked Mac and cheese on a plate in the refrigerator overnight until defrosted.
Try these other dinner recipes!
- Tuna White Bean Casserole
- Stuffed Poblano Peppers
- Bean Tostadas
- Chicken Broccoli Braid
- Roasted Garlic Potato Soup
If you’ve tried this flamin’ hot Cheeto mac and cheese recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes!
NEVER MISS A RECIPE!
Follow me on social media for more recipe ideas & inspiration!
PINTEREST / FACEBOOK / INSTAGRAM
Hot Cheetos Mac and Cheese
Ingredients
- 8 ounces elbow pasta
- 5 tablespoons butter
- 1/3 cup all purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 2 cups/8-ounce block cheddar cheese, shredded
- 1 cup/4-ounce block gruyere cheese, shredded
Topping Ingredients
- 1/4 cup Panko breadcrumbs
- 1 cup flamin' hot Cheetos, crush into crumbs
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
Instructions
- Fill a large pot with water and add 1 tablespoon of salt. Bring the water to a boil and add in pasta. Cook the pasta until al dente, I cooked mine for 7 minutes. Drain and set aside.
- Preheat the oven to 350°F.
- In a small bowl mix together the panko breadcrumbs, crushed cheetos, melted butter and 1/4 teaspoon salt. Set aside.
- Place a large pot over low heat and melt the butter. Add in the flour and stir frequently (will be a paste-like consistency), cooking it for just 2-3 minutes.
- Slowly add in the milk, stirring constantly. The sauce will begin to thicken. The sauce is done when you can run your finger through the sauce on the back of the spoon and it leaves a line in the sauce.
- Add in the smoked paprika, cayenne pepper, pepper, and 1/2 teaspoon salt.
- Drop back to low heat. Add in part of the shredded cheese in small handfuls at a time, making sure the cheese melts between each addition. It is okay if cheese is not completely melted.
- Add the cooked pasta into the cheese sauce and mix until coated.
- Pour the cheesy pasta into a greased 9×9 baking pan. Add on the reserved 1/2 cup of cheese to the top and then sprinkle on breadcrumb topping.
- Bake for 15 minutes uncovered, until the cheese is melty and topping is crunchy.
Recipe Notes
- Use blocks of cheese and shred it yourself for best results. The pre-shredded cheese contains filler that doesn’t allow it to melt as easily.
- Use a mixture of cheeses to add depth of flavor. Cheddar cheese, Gruyere, Monterey Jack, Muenster, Havarti, Gouda, or Mozzarella.
- This Mac and cheese is best served fresh out of the oven. The crunchy topping will lose its crunch in the refrigerator.
- Easily double this recipe and cook it in a 9×13-inch baking pan.
- Mac and cheese will last 3-4 days in the fridge in an air tight container.
Nutrition Information
Did you make this recipe?
Please let me know how it turned out!
I love hearing from you! Share a picture of the recipe on Instagram and hashtag it #homecookedharvest.
Leave a Reply