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Mac and Cheetos

Mac and Cheetos

Mac and Cheetos is a baked version of Macaroni and Cheese with crushed Cheetos on the top and creamy, cheesy sauce in the middle.

The Sauce: Mac and Cheese Sauce – Mixed in a bowl, not cooked in a saucepan, this sauce is well seasoned, with hot sauce and dry mustard, plus an egg for richness and thickening.

‘Great Sauces Transform Good Food into Gourmet’ 


My old standby Mac and Cheese has bechamel sauce stirred into whatever kind of short pasta on hand in the pantry. Can’t remember when I baked Macaroni and Cheese. Maybe never. Until now!

Mac and CheetosI keep thinking the ideal Mac and Cheese recipe is going to come along and that’s when I’ll post. I stopped postponing because I love this quirky version topped with a childhood favorite snack of mine, Cheetos. It makes the top crunchy and extra cheesy. The sauce is a no-cook version that you slosh over the elbows and let the oven turn it into a very cheesy, creamy, comfort dish. It’s seasoned with Lawry’s Seasoned Salt. I grew up on this brand. Feel free to use a seasoned salt you love.

You may also enjoy Campanelle Chicken Alfredo, Spaghetti alla Carbonara,

2013 AniversaRecipe – Fence Post Produce
2012 AniversaRecipe – Chicken Curry Puffs
2011 AniversaRecipe – Vietnamese Kabobs with Dipping Sauce

Recipe: Mac and Cheetos

Active Time: 20 Minutes | Total Time: 50 Minutes | Yield: 6-8 Servings

Cheetos2 cups dry elbow macaroni
1 egg
4 Tbsp butter, melted and slightly cooled

1 12-oz can evaporated milk
1/2 cup half & half
1 Tbsp hot sauce, Tabasco or Frank’s
1/2 tsp dry mustard
1/2 tsp seasoned salt, prefer

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3 cups grated sharp cheddar cheese, divided
1 cup crushed, crunchy-style Cheetos

Special Equipment – large bowl, 9×9 or 7×11 baking dish, large bowl

Macaroni and Sauce1 Preheat oven to 375 degrees. Lightly coat a 9×9 or 7×11 inch baking dish with non-stick cooking spray.

2 Cook elbow macaroni in a large pot of well salted water until al dente, about 8-10 minutes. Drain and place in baking dish.


Slosh in the Sauce3 Meanwhile in the bottom of a large bowl, whisk egg. Whisk in melted butter, evaporated milk, half & half, hot sauce, dry mustard and seasoned salt. Add 2 cups of cheddar cheese. Pour over macaroni and evenly arrange the shredded cheese.

Slosh in the Sauce4 Drizzle the remaining cup of cheddar cheese over the top, then cover with Cheetos. Bake at 375 degrees until bubbly, about 25-30 minutes.Smash Cheetos





Make sure the melted butter is slightly cooled to prevent scrambling the egg.

For more healthy dish, use whole milk rather than half & half. For a richer dish use heavy cream.

Hot sauce and mustard don’t create heat, they add complexity.

You can also top the dish with panko or bread crumbs then a sprinkle of paprika.

Dish Designer

  • Exchange elbows for special pasta like campanelle, gemelli or pepette.

Inspiration – Helen Horton
Cook with Sauces
Mac and Cheetos
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: May 23, 2014

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3 Responses to Mac and Cheetos

  1. Audrey May 23, 2014 at 8:11 pm #

    I grew up on my Mom’s homemade Mac and Cheese which I liked but didn’t love. This is my Mom’s new homemade Mac and Cheese. I tried some and couldn’t stop thinking about it for hours, so I had some more. It’s the kind you might dream about.

    • helenhorton May 23, 2014 at 9:14 pm #

      I really like my Mac and Cheese, but now I’m not sure why because this is so much better, cheesier, and with the crunchy Cheetos topping, wow, great texture. What I’m in heaven over is that it is also easier to make.

  2. Rachel May 29, 2014 at 6:22 pm #

    I made this tonight and since I am a Cheeto lover I obviously loved the topping, but I also loved the kick the hot sauce and seasonings gave, and best of all that I didn’t have to stand over the stove to make it!

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