It is that time of the year again! Time to dust off the old cookbook and look for something new and interesting to bring to holiday dinners. Choosing a side…
It is that time of the year again! Time to dust off the old cookbook and look for something new and interesting to bring to holiday dinners. Choosing a side dish can be harder than you would think; you want a recipe that will please the masses, encourage conversation and most of all be eaten in its entirety – no leftovers. 🙌🏼 If you can achieve these three things your side dish is a complete success. #winning
This recipe is one of those #winning recipes. It is flavorful, creamy and topped with everyone’s favorite Flamin’ Hot Cheetos! The crunchy Cheeto crust gives the Mac a wonderful flavor and unexpected spice.
For this recipe I used whole milk, butter, cheddar cheese, gouda cheese, elbow pasta and of course Flamin Hot Cheetos (crunchy).
Prepare al dente pasta as instructed on the box. Drain cooked pasta and set aside.
Then, begin the sauce by melting the stick of butter. Once melted whisk in the flour to create a nice creamy rue.
On medium-high heat continue to heat the flour-butter mixture until it bubbles and begins to brown. Then add the shredded cheese. Mix constantly as the cheese melts into the mixture.
Once thick and creamy season with black pepper, salt and cayenne to taste. Mix sauce into the cooked pasta and place in a 9×13 baking dish.
Prepare the Hot Cheeto topping by crushing Cheetos with a blunt object. Working to achieve a uniform size.
Sprinkle another layer of cheese onto the prepared mac. Place baking dish in the oven to broil for 2-4 minutes. When the cheese is bubbling and turning golden remove from the oven. Cover immediately with the crushed Cheeto topping. Gently press the Cheetos into the melted cheese and serve.
If you are making this dish ahead of time I recommend preparing the macaroni initially and doing the topping just prior to serving.
I hope your holidays are filled with new recipes, clean plates and overflowing fridges!
xo,
Carolyn
Hot Cheetos Mac
This thick and creamy mac and cheese is topped with crushed Flaming Hot Cheetos giving it a great crunch and exciting flavor! Always a winner amongst the kids!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Ingredients
- 1 box Elbow Pasta
- 1 stick Salted Butter
- 1/3 cup All-Purpose Flour
- 2 cups Whole Milk
- 1 cup Gouda shredded
- 1 1/2 cups Cheddar shredded
- Black Pepper, Salt and Cayenne to taste
- 2/3 bag Flaming Hot Cheetos crushed
Instructions
-
Cook noodles in boiling water until al dente (4-6 minutes).
-
Drain noodles and place off to the side.
-
Melt one stick of butter in a large saucepan.
-
Over medium-high heat slowly whisk in flour to create a creamy rue. Continue cooking until it starts to brown. Stirring constantly.
-
Slowly add milk, whisking continually.
-
Once incorporated add the cheese, pepper, salt and cayenne. Continue to stir until fully mixed. If sauce is too thick add small amounts of milk to thin as desired.
-
Combine drained noodles and cheese sauce in a 9x13 pan.
-
Sprinkle the macaroni with additional shredded cheese.
-
In a bag crush Flaming Hot Cheetos. Pieces should be about 1/4 inch in size at the largest.
-
Broil cheese on the mac until the cheese is bubbly and starting to brown (2-4 minutes).
-
Remove from the oven and cover with Cheeto crust, serve immediately.
Recipe Notes
DANGER -- DO NOT Broil the Cheeto Crust - Cheetos are very flammable 🔥.
If you are making this dish ahead of time I recommend preparing the macaroni initially and doing the topping just prior to serving.
3,797 Comments on Hot Cheetos Mac – Perfect Thanksgiving Side
