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