This homemade Mac and Cheese with Cheetos is a mix of creamy pasta and a spicy, crunchy Cheetos topping. Whether you’re making it for a family dinner, a potluck, or just because you’re craving comfort food, you will love this recipe. Don’t forget to serve it with a side of ketchup for that perfect tangy balance!
Introducing cheeky Cheetos mac and cheese 🧀
Jump to:
- HOW TO JAZZ UP MAC AND CHEESE
- A FEW OTHER COMFORTING RECIPES TO TRY NEXT
- ❤️ HERE'S WHY YOU WILL LOVE MAC N CHEESE
- 🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
- 👩🏼🍳 HOW TO MAKE CREAMY MAC AND CHEESE WITH CHEETOS
- 📝 TIPS AND TRICKS
- ❓ FAQS
- ARE CHEETOS VEGETARIAN?
- ARE CHEETOS GLUTEN-FREE?
- CAN I SWAP THE CHIPS?
- MAKE-AHEAD, STORAGE AND REHEATING
HOW TO JAZZ UP MAC AND CHEESE
Sure, this jazzed-up mac and cheese might not win any awards from your local health food store, but let's be honest – sometimes, you just need a bowl of pure, unadulterated comfort.
Who needs kale when you can have creamy cheese and crunchy Cheetos?
So, while it may not be the poster child for a balanced diet, it’s definitely the reigning champion of feel-good food.
A FEW OTHER COMFORTING RECIPES TO TRY NEXT
❤️ HERE'S WHY YOU WILL LOVE MAC N CHEESE
- It’s absolutely delicious- creamy + crunchy.
- Rich and satisfying
- Super easy to make + quick!
- Customizable- can be made dairy-free.
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
MACARONI (ELBOW PASTA)
UNSALTED BUTTER
FOR THE SAUCE:
UNSALTED BUTTER
ALL-PURPOSE FLOUR
WARM MILK (Heat the milk up in the microwave or stop top until warm)
SHREDDED CHEESE (Gruyere is best, but Colby or Cheddar will work well)
SHREDDED MOZZARELLA
PINCH OF SALT
DIJOIN MUSTARD (or mustard powder)
TOPPING
CRUSHED CHEETOZ: Crunchy Cheetos, Flamin' Hot Cheetos, Cheetos Puffs...pick your favorite.
👩🏼🍳 HOW TO MAKE CREAMY MAC AND CHEESE WITH CHEETOS
Prepare the Pasta:
Cook the macaroni in salted boiling water as per package instructions. (minus 2 minutes). Drain and set aside. You want the pasta to be firmer than soft as it still needs to bake.
In a large pot, melt 1 tablespoon of unsalted butter over medium heat. Add the cooked pasta and toss to coat. Set aside and allow to cool.
Make the Sauce:
In a separate saucepan, melt 4 tablespoons of unsalted butter over medium heat.
Add the flour and cook, stirring constantly, for about 2 minutes until the mixture is golden and bubbly.
Gradually whisk in the warm milk, ensuring there are no lumps.
Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
Remove from heat and stir in the shredded cheese, mozzarella, salt, and mustard powder until smooth and creamy.
Combine and Bake:
Preheat your oven to 350°F (175°C).
Pour the cheese sauce over the cooked pasta and mix until the pasta is evenly coated.
Transfer the pasta mixture to a greased casserole dish. 2.5L/2.5qt (10 cup) baking dish will work.
Add the Cheetos Topping:
Sprinkle the crushed Cheetos over the top of the mac and cheese. It is easiest to crush the Cheetos in the bag with a baking pin or with your hands. You can also put the Cheetos into a blender and pulse for a few seconds.
Bake in the preheated oven for 20-25 minutes or until the top is golden and crispy.
Serve:
Allow the casserole to cool for a few minutes before serving. Enjoy this spicy, cheesy dish on its own or with a side of ketchup for an extra tangy kick.
📝 TIPS AND TRICKS
Don't overbake: Overbaking your mac n cheese. This will cause your sauce to bake away. 25 minutes should be enough.
Season: Don’t forget to season your pasta water with salt. It enhances the flavor of the macaroni.
Spicy Kick: If you love extra spice, add a pinch of cayenne pepper or smoked paprika to the cheese sauce.
Allow Pasta to Cool: Coating the pasta in butter prevents swelling while baking in the sauce. Allowing the pasta to cool before adding the hot cheese also helps with this.
Grate Your Cheese: Pre-shredded cheese often contains anti-caking agents that can affect the texture and taste. Plus, freshly grated cheese melts more smoothly, giving your dishes that perfect gooey, creamy consistency. And let's be honest, there's something oddly satisfying about grating cheese – it’s a little culinary workout that makes the cheesy reward even more delicious!
❓ FAQS
ARE CHEETOS VEGETARIAN?
Cheetos varieties are not considered vegetarian because they contain animal-derived ingredients. Specifically, the cheese used in many Cheetos products includes rennet. However, there are some variations and brands of cheese-flavored snacks that do offer vegetarian-friendly options, so it's always a good idea to check the ingredients list or look for specific vegetarian labeling.
ARE CHEETOS GLUTEN-FREE?
Cheetos are not certified gluten-free.
CAN I SWAP THE CHIPS?
Absolutely! Here are some delicious alternatives if you want to swap out the Cheetos for a different crunchy topping. For a similar crunch, use flavored tortilla chips like nacho cheese or spicy chili.
MAKE-AHEAD, STORAGE AND REHEATING
MAKE-AHEAD
- Assemble and Store: You can prepare the mac and cheese up to the point where you do not add the Cheetos topping. Once you've mixed the pasta with the cheese sauce, transfer it to a casserole dish, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours.
- Adding Topping: Wait to add the crushed Cheetos until just before baking to keep them crunchy.
STORAGE
- Refrigeration: If you have leftovers, let the mac and cheese cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Freezing: Mac and cheese can be frozen, but the texture might change slightly. To freeze, cool the dish completely, transfer it to a freezer-safe container, and freeze for up to 2 months. Note that freezing with the Cheetos topping may cause them to lose their crunch, so consider adding fresh topping after reheating.
REHEATING
- Oven: For the best results, reheat mac and cheese in the oven. Preheat the oven to 350°F (175°C), place the mac and cheese in an oven-safe dish, and cover with foil. Bake for 20-30 minutes or until heated through. If the dish is dry, add a splash of milk or cream before reheating: If you want to keep the Cheetos crunchy, add them just before serving after reheating.
- Microwave: If you’re in a hurry, you can reheat individual portions in the microwave. Place the mac and cheese in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute increments until warm. Stir halfway through to ensure even heating. Add fresh Cheetos topping after reheating for extra crunch.
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MAC AND CHEESE WITH CHEETOS
- Total Time: 1 hour 10 minutes
- Yield: 6-8 people 1x
Description
This homemade Mac and Cheese with Cheetos is a mix of creamy pasta and a spicy, crunchy topping. Whether you’re making it for a family dinner, a potluck, or just because you’re craving comfort food, you will love this recipe. Don’t forget to serve it with a side of ketchup for that perfect tangy balance!
Ingredients
250 g (8 oz) Macaroni/Elbow Pasta
1 (15 g) tablespoon unsalted butter (or 2 teaspoons oil)
SAUCE:
4 tablespoons (60g) unsalted butter
⅓ cup plain four
3 cups milk (warmed)
2 cups of freshly shredded cheese (I like gruyere, but Colby or cheddar will also work)
1 cup of shredded mozzarella cheese
½ teaspoon Dijon Mustard
pinch of salt
TOPPING
3 cups of Cheetos, crushed (Crunchy Cheetos, Flamin' Hot Cheetos, Cheetos Puffs...pick your favorite!)
Instructions
Prepare the Pasta:
Cook the macaroni in salted boiling water as per package instructions. (minus 2 minutes). Drain and set aside. You want the pasta to be firmer than soft as it still needs to bake.
In a large pot, melt 1 tablespoon of unsalted butter over medium heat. Add the cooked pasta and toss to coat. Set aside and allow to cool.
Make the Sauce:
In a separate saucepan, melt 4 tablespoons of unsalted butter over medium heat.
Add the flour and cook, stirring constantly, for about 1 minute until the mixture is golden and bubbly.
Gradually whisk in the warm milk, ensuring there are no lumps.
Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
Remove from heat and stir in the shredded cheese, mozzarella, mustard, and salt until smooth and creamy.
Combine and Bake:
Preheat your oven to 350°F (175°C).
Pour the cheese sauce over the cooked pasta and mix until the pasta is evenly coated.
Transfer the pasta mixture to a greased casserole dish. 2.5L/2.5qt (10 cup) baking dish will work.
Add the Cheetos Topping:
Sprinkle the crushed Cheetos evenly over the top of the mac and cheese. It is easiest to crush the Cheetos in the bag with a baking pin or with your hands. You can also put the Cheetos into a blender and pulse for a few seconds.
Bake in the preheated oven for 20-25 minutes or until the top is golden and crispy.
Serve:
Allow the casserole to cool for a few minutes before serving. Enjoy this spicy, cheesy dish on its own or with a side of ketchup for an extra tangy kick.
Notes
GATE YOUR CHEESE: Pre-shredded cheese often contains anti-cacking agents that can affect the texture and taste. Plus, freshly grated cheese milts more smoothly, giving your dishes that perfect, gooey, creamy consistency. And let's be honest, there's something oddly satisfying about grating cheese - it's a little culinary workout that makes the cheesy reward more delicous!
SEASON: Don't forget to season your pasta water with salt. It enhances the flavor of the macaroni.
ALLOW PASTA TO COOL: Coating the pasta in butter prevents swelling while baking the sauce. Allowing the pasta to cool before adding the hot cheese helps with this.
DON'T OVER BAKE: Over baking your mac n cheese will cause your sauce to bake away. 25 minutes should be enough.
- Prep Time: 10
- Cook Time: 1 hour
- Category: Family Dinner
- Cuisine: American
Nikki says
Let me know if you have any questions! Nikki