Description
So you want to take your childhood comfort food and give it a spicy, crunchy glow-up that’ll make your taste buds question everything they thought they knew about mac and cheese? Meet Hot Cheetos Mac and Cheese — the dish that sounds like it was invented by a stoned college student but actually tastes like pure genius. We’re talking creamy, cheesy mac loaded with crushed Hot Cheetos for that perfect combo of smooth and crunchy, mild and spicy, sophisticated and absolutely ridiculous. I served this at a potluck once and watched grown adults lose their minds over it. My cousin’s boyfriend literally said it changed his life. Dramatic? Maybe. Delicious? Absolutely. Fair warning: this is not a dish for people who like their food beige and boring.
Ingredients
For the Mac Base:
- 1 lb elbow macaroni (or any short pasta shape)
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, warmed
- 8 oz cream cheese, cubed and softened
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Hot Cheetos Magic:
- 1 large bag (8.5 oz) Hot Cheetos, divided
- 2 tbsp butter, melted
- 1/4 cup panko breadcrumbs (optional, for extra crunch)
- Extra Hot Cheetos for topping
Optional Heat Boosters:
- 1/4 tsp cayenne pepper
- 1 tsp hot sauce of choice
- Jalapeño slices for serving
Instructions
Cook macaroni according to package directions until al dente — don’t overcook or you’ll have mushy disappointment.
Drain and set aside. Toss with a tiny bit of oil to prevent sticking if you’re not using it immediately.
Take about 2/3 of your Hot Cheetos and crush them up — I like using a food processor for even pieces, but a rolling pin and some aggression works too.
Save some whole ones for the topping because presentation matters, people.
Set aside about 1/2 cup of crushed Cheetos for the topping mix.
In a large pot or Dutch oven, melt butter over medium heat.
Whisk in flour and cook for about 1 minute to get rid of that raw flour taste.
Gradually whisk in warm milk — go slow or you’ll get lumps and nobody wants lumpy cheese sauce.
Add cream cheese cubes and whisk until melted and smooth.
Remove from heat and add all your shredded cheeses, garlic powder, onion powder, salt, and pepper. Stir until melted and creamy.
Fold the cooked pasta into your cheese sauce.
Add most of your crushed Hot Cheetos (save some for topping) and gently fold them in.
Taste and adjust seasoning — more salt? More heat? Live your truth.
Preheat oven to 375°F (190°C).
Mix reserved crushed Cheetos with melted butter and panko breadcrumbs if using.
Transfer mac and cheese to a buttered 9×13 baking dish.
Top with your Cheetos crumb mixture and some whole Cheetos for drama.
Bake for 20-25 minutes until bubbly around the edges and golden on top.
Let it rest for 5 minutes before serving — I know it’s hard, but patience prevents burned tongues.
Notes
- Serve with extra Hot Cheetos on the side for people who want to go full chaos
- Pair with something cool and creamy like coleslaw to balance the heat
- Add some chopped green onions on top for color and freshness
- Perfect alongside BBQ, fried chicken, or anything that can handle the competition
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~28g
- Carbohydrates: ~48g
- Protein: ~18g