Hot Cheeto Queso Mac and Cheese

How to make Hot Cheeto Queso Mac and Cheese

Ingredients

2 1/2 tablespoons unsalted butter

1/2 cup diced yellow onion

3 jalapeños seeded and diced (use serrano peppers for spicier queso)

2 cloves garlic minced

2 tablespoons all-purpose flour (or gluten free

1 12- ounce can full fat evaporated milk plus 1/4 cup extra milk if needed

3 cups shredded cheddar cheese (medium-sharp)

2 1/2 cups cubed processed cheese like Velveeta original or blanco

1/2 cup sour cream

1/2 teaspoon ground cumin

1/2 teaspoon salt

2 medium tomatoes seeded and diced

2-3 tablespoons chopped cilantro optional

1 16 ounce package elbow macaroni

1/2 cup pulverized Flamin” Hot Cheetos *see notes

Instructions

Melt butter in a medium saucepan, and add onion and jalapeno. Cover pan with lid, and cook over medium-low heat for 5-7 minutes, stirring occasionally.

Once the onion and jalapeno are tender, stir in the garlic, and cook for 30 seconds.

Increase heat to medium-high, and add the flour, cumin, and salt. Stir through and cook for 1 minute.

Slowly whisk in evaporated milk, then add cubed processed cheese and cheddar. Reduce heat to medium and stir until melted through. If the queso is too thick, add an extra 1/4 cup (or more) milk to thin it out.

Stir in sour cream. Next, add the tomatoes and cilantro. Gently fold ingredients into the mixture and cook for 1 additional minute. Remove pan from heat, cover, and keep warm.

Cook macaroni according to package directions.

Preheat the oven to 350 degrees F.

Combine drained macaroni with queso mixture, and transfer to a 9″ x 9″ casserole pan or a 10″ oven-safe skillet or cast-iron pan.

Place the pan into the oven and bake the mac and cheese for 12 minutes.

Remove from the oven, and sprinkle with ground hot Cheetos (see notes). Place the pan back in the oven for 5-6 more minutes.

Take the pan out of the oven and let it rest for 5 minutes before serving.

Store leftover mac and cheese covered tightly in the refrigerator for 4 days. Reheat in the microwave for 2 minutes or until warmed through.

Notes

The easiest way to grind Cheetos is to pulse them in a blender or food processor until they are the size of panko breadcrumbs.

You can also place the Cheetos into a zip top bag, and grind them with a rolling pin.

Nutrition Information:

Frequently Asked Questions:

Can I adjust the level of spiciness in this recipe?

Yes, you can adjust the spiciness by using either jalapeños or serrano peppers. Jalapeños offer a milder heat, while serrano peppers are spicier.

You can also control the spice level by adding more or less Flamin’ Hot Cheetos to the dish.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using gluten-free all-purpose flour and ensuring that the processed cheese (like Velveeta) and Flamin’ Hot Cheetos you use are gluten-free as well.

How can I store the leftovers?

Store any leftovers of the Hot Cheeto Queso Mac and Cheese covered tightly in the refrigerator for up to 4 days.

When reheating, you can use the microwave for approximately 2 minutes until warmed through.

Can I use different types of cheese?

While the recipe calls for shredded cheddar cheese and processed cheese like Velveeta, you can certainly experiment with other cheese varieties.

For example, you could try using pepper jack, Monterey Jack, or a combination of different cheeses to add your own twist to the dish.

Can I add other toppings or mix-ins to the mac and cheese?

Absolutely! This recipe offers optional toppings like chopped cilantro, but you can get creative with additional mix-ins or toppings.

For example, you could add cooked and crumbled bacon, diced bell peppers, or green onions to enhance the flavor and texture of the dish. Feel free to customize it to suit your preferences.