Monday Munchies: Mac & Cheese & Cheetos

Let me preface this by saying that I never promised these recipes would be healthy. This is a holdover from my high school/college days. I rarely eat it now, because my body protests if I over indulge, but I still love it.

In high school, it was common to have the lunch lady ladle nacho cheese into a bag of hot cheetos. That combination was heavenly. But getting perfectly melted nacho cheese at home can be difficult, so I experimented, and eventually settled on mac & cheese & cheetos. I have no idea how this would taste with regular cheetos, but you’re welcome to experiment if you aren’t a fan of spicy food.

As a side note, the photo shows standard Kraft mac & cheese, because they were out of the shell version, which, in my opinion, is much better. So follow the recipe, not the photo.

Mac & Cheese & Cheetos

What You Need (Serves 2)

  • 1 box Kraft Macaroni & Cheese Three Cheese with Mini-Shell Pasta
  • 4 tbsp butter
  • ¼ + ¼ cup milk
  • 1 Md or Lg bag hot cheetos
  • 2 bowls (or 1 if you’re really hungry)

How to Make It

  1. Cook the shells as listed on the package, then drain thoroughly.
  2. Return the pot to the stove to use the residual heat (or, if using a gas stove, turn the stove back on to low) and add the butter, stirring well to make sure it’s fully distributed (gas stoves, turn off heat again).
  3. Add the first ¼ cup milk, then the cheese powder and make sure it’s fully distributed. Add the second ¼ cup milk. You want the cheese sauce to be runny.
  4. Add your desired amount of hot cheetos (I usually go for about 1 snack bag-ish amount) to the bowl(s), then add the mac & cheese over it. Mix well. Your cheese sauce should be reddish.
  5. Enjoy!

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