Hot Cheetos Mac and Cheese

Above view of Mac and cheese in a baking dish with a spoon.

5 from 3 votes

This super creamy Mac and Cheese recipe gets its spicy twist of flavor from Flamin Hot Cheetos, which get crushed up and sprinkled on top. It is made with a homemade cheese sauce and has comfort food written all over it.

Prep Time5

Cook Time50

Total Time55

Course: Main Course

Cuisine: American

Servings:

Calories: 573kcal

Author: Tristin - Home Cooked Harvest

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 9x9 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.

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 9x13-inch baking pan.
Mac and cheese will last 3-4 days in the fridge in an air tight container.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition