Ingredients
6cupsFlamin’ Hot Cheetos,divided
5cupswhole milk
1lblarge elbow macaroni
½cupunsalted butter,divided
¼cupflour
1tspkosher salt
1tspcayenne pepper
2cupsmozzarella cheese,freshly shredded
2cupscheddar cheese,freshly shredded
8ozAmerican cheese,slices
Preparation
Add 3 cups of Flamin’ Hot Cheetos to a food processor and pulverize into crumbs.
Add to the milk, then let sit while the pasta water comes to a boil and cooks for about 20 minutes.
Preheat the oven to 350 degrees F.
Cook the pasta for 2 minutes shy of the directions on the box and drain, but do not rinse.
Add 4 tablespoons of butter to a large pot on medium heat and melt.
Whisk in the flour, salt, and cayenne pepper, and cook for 30 seconds. Slowly whisk in the steeped milk, then bring to a simmer.
Cook for 4 to 5 minutes until the milk has thickened, then add in the mozzarella cheese, cheddar cheese, and American cheese.
Whisk well until the cheese is melted then fold in the cooked pasta.
Pour the mixture into a 13×9-inch baking dish, then bake for 15 minutes.
Lightly crush the remaining Cheetos, then add to a large frying pan with the remaining 4 tablespoons of butter on medium heat.
Stir, cooking for 1 minute, until sizzling and the red color has intensified.
Top the pasta with the buttery Cheetos, serve, and enjoy!
