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creamy crunchy Cheetos Mac and cheese in a white bowl

Cheetos Mac and Cheese

Cheetos Mac and Cheese Recipe: Make all of your comfort food dreams come true with this ultra creamy, crunchy pasta you've been waiting for.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Servings 2
Calories 1071 kcal

Ingredients
  

  • 170 g noodles (I use rotini, penne, or macaroni noodles) Measured uncooked
  • 2 tablespoon butter for roux
  • 2 tablespoon flour
  • 2 cups milk/cream I use 1.5 cups milk, ½ cup whipping cream
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground mustard
  • ¼ teaspoon salt Or more, to taste
  • 1.5 cups sharp cheddar, shredded

For the Crunchy Cheetos Topping

  • 1 cup Crunchy Cheetos, crushed go ahead and use the Flamin' Hot or Jalapeno Cheddar kind too!
  • 1 tablespoon melted butter

Instructions
 

  • In a large pot of salted water, boil your pasta according to package directions. Cook for one minute less than the package states if you like your pasta more al dente.
    While the pasta cooks, preheat your oven to 350F.
  • In a large saucepan, melt 2 tbsp. of butter on medium heat. Once the butter has melted, whisk in the 2 tbsp. of flour, mixing constantly.
  • Once the butter and flour are mixed and begin to form a paste, SLOWLY add the milk and cream. Stir constantly!
    Add the salt, garlic powder, onion powder, and mustard powder, and mix well.
    Keep cooking this mixture on medium heat until it begins to thicken and gently bubble.
  • Once the roux is gently bubbling and has thickened up a little bit, turn off the heat*. Now, add your shredded cheese and stir gently.
  • Add your cheese mixture to the noodles once all the cheese has melted and incorporated. Stir gently and pour into a butter, oven-safe dish.

For the Cheetos Topping

  • Add Cheetos and one tbsp. melted butter to the base of your food processor. Mix until it turns into a breadcrumb consistency.**
    Spoon the Cheetos crumbs on top of the macaroni and cheese. Bake for 10 minutes.
  • Remove from the oven, serve hot, and enjoy!

Notes

*Turning off the heat and just allowing the heat from the roux to melt the cheese helps prevent the cheese from getting stringy.
**If you don't have a food processor, crush your Cheetos by hand and stir the butter in.
  • Feel free to use different types of cheese, but I always, always, always recommend shredding it yourself rather than buying pre-shredded cheese.
  • Use more or less Cheetos according to how thick and dense you want the Cheetos crust to be. Be sure to use more/less butter for the topping as well according to how much Cheetos crust you use.
  • I stored leftovers in the fridge and ate them for the next two days. The Cheetos topping isn't QUITE as crunchy after being in the fridge, but it didn't get soggy and still tasted awesome.

Nutrition

Calories: 1071kcalCarbohydrates: 83gProtein: 41gFat: 55gSaturated Fat: 34gCholesterol: 159mgSodium: 930mgPotassium: 595mgFiber: 3gSugar: 15gVitamin A: 1774IUCalcium: 905mgIron: 2mg
Keyword cheetos, mac and cheese
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