How to Make Cheetos Flavored Mac and Cheese • Tasty

What's up everyone ?

This is Jermaine .

Now everyone has been dying to get my grandmother's macaroni and cheese recipe and guess what ?

This ain't it .

But my friends at Tasty challenged me to make a mac and cheese recipe featuring these brand new Cheetos flavored mac and cheese .

Y'all excited .

I'm excited .

Let's do it first .

I'm gonna start with a rough chop on half of an onion , peel three cloves of garlic and then add them to the blender .

So we're gonna blend this until it's smooth and if it gets like kind of stuck in there , get a little tight , add a little olive oil in there to loosen it up .

So now it's nice and blended .

There's no more chunks .

Now , before we add this to our pot , we're going to add butter .

You wanna make sure the butter is fully melted before you add the onion and garlic mixture .

And also be careful not to burn your butter because you don't wanna burn the butter .

OK ?

Our butter is melted .

So now we can add the mixture .

It doesn't look very appetizing , but it smells delicious .

Put the heat up a little bit and then we're gonna cook the onions and the garlic .

So you want this to go for about another like three minutes or so once again , stirring it to make sure it doesn't burn .

But you just want to cook a little bit because you don't want raw onion in there while our onions are cooking .

I'm gonna add the noodle to some boiling water today .

I'm using elbow macaroni time for the cheese sauce .

I'm gonna start with the heavy whipping cream and add it to my onion mixture .

The next and lastly our aged white cheddar .

Alright .

So we're gonna let this go for another like 34 minutes or however long it takes for it to get nice and smooth .

But uh you need to watch it because it will burn .

So make sure you're stirring it gradually while this cheese is going , we're gonna chop up some fresh jalapenos to kick up the cheesy jalapeno flavor a couple notches .

So we're gonna cut this in half and , and we are going to spoon out the seeds and membrane .

Now I do this because personally I don't like my butt to be on fire .

But if that's your thing leave them in there , more power to you .

So now the jalapenos have been scooped out , you know , they're a little more mild .

Uh We're gonna give them a fine chop on there .

We want the jalapenos to be evenly distributed through the uh jalapeno layer .

Remember your knife etiquette ?

We don't want you losing any digits today .

All right , Jalapenos is done .

Cheese is done .

Noodles have been drained time for assembly .

So first we're gonna add our cheese sauce to our al dente noodles and then we're gonna give it a quick stir and you wanna make sure that you save about a cup and a half of your cheese sauce because that's gonna be the base for what we pour over top of the tower .

I'm adding some more unmelted cheese because this is gonna help hold together those layers because you know this is gonna be a tower and it's gonna be beautiful .

Give it another stir .

Add a little more cheese , give it another stir .

Oh Maybe if your mac and cheese doesn't look like this , is it really macaroni and cheese ?

I mean like is it for real ?

OK .

So next we're gonna distribute this into our three different bowls for our three different layers .

It's about about four cups .

So now everything's been distributed .

Now we're gonna add our seasoning packs .

So first we're gonna add the flaming hot .

We had the smaller packets for the flaming hot .

So I'm gonna use two of them and then we're gonna add the jalape O and now for the jalapenos that we chopped up earlier , it's looking very Cheeto already .

It kind of looks like that cheese dust that you get stuck on your fingers .

And lastly our original cheese flavor , we're gonna save half of this packet for the cheese sauce at the end .

OK ?

So now we're gonna add the egg , which is another binder that's gonna hold this whole thing together .

We're gonna put one egg into each bowl .

So now we're gonna stir this up .

Look , this is already starting to be flaming hot color .

I can't wait to see this thing .

That egg is acting as a nice binder to kind of bring it all together and then when it cooks up , it'll help everything just , just firm up and stay together .

And our next step is to add them to baking pans .

Now , each one of these baking pans have been greased with butter and they've been lined with parchment paper that I cut out to fit in the bottom .

You wanna make sure these pans are , are really , really greased because you don't want the macaroni cheese sticking .

You want it just to pop right out when you add the macaroni in , you just wanna flatten it out to make sure it's filling the bottom of the pan .

Alright .

I don't know about y'all but this looks crazy easy .

I can't wait for it to be done , man .

So we're gonna add some Kobe Jack cheese on the top of each one of these .

That way when we go to flip it , it kind of locks it in and stays together .

You just wanna lightly cover the top of it .

You don't have to go overboard .

You got enough cheese in here already .

So now we're gonna bake these for about 45 minutes on 3 75 .

Now this one is gonna take longer to cook and these are probably gonna be done a little sooner , so you may pull these a little earlier .

All right .

So now for the moment of truth , we're gonna flip these bad boys out and hopefully you know hopefully it came out right .

Alright , so I'm putting the cake stand on the top .

We're gonna flip this thing over .

Hopefully , if I butted this enough , it'll just pop right out .

Let's see .

Right .

This is our first layer .

Cheesy jalapeno .

Oh That thing is perfect .

Now , time for the next one .

Flaming hot .

Hold in form .

Let's take the parchment paper off of this one because it's still there .

It's looking good .

I'm gonna try to put it on the plate and transfer it over .

I'm really glad we put that egg in here because it might have been over if we didn't easy .

Does it ?

All right .

There we go .

Two layers down .

One more to go .

Smallest one should be a little easier as you can see .

Boom .

There we go .

That one's out of there .

Now we're gonna slide this on top .

All right , it's together .

All right we got for .

So I should have let this cool off a little longer .

It's falling apart right here on this side .

This is one part .

Hopefully that's the only part that comes off .

It's too much weight , it's too much weight .

Why kick stand ?

Not a good idea .

So , I think we can all agree that that first attempt was a disaster .

I think the issue was , I didn't let it cool long enough .

So this time I let it go about 2030 minutes to cool off .

So I also decided to ditch the cake stand that way .

We have a little more support .

Hopefully it's not a catastrophe .

First layer , second layer , so far , so good .

Ok .

Now time for our final layer .

Yeah , that's a mac and cheese tower .

So time for the cheese sauce here goes nothing .

Oh .

Oh yeah , that is so cheesy .

So I'm gonna add some Cheetos to the base and then I'm gonna Sprinkle some crushed Cheetos all over top to give it a nice little garnish .

This is actually looking pretty cool if I do say so myself .

Now for our parsley there it is a Cheetos Mac and Cheese Tower .

All right .

Let's do this .

Mm .

That's pretty good .

It definitely has a jalapeno taste .

I think the fresh jalapenos definitely helped you really got the Cheeto flavor and the cheese I poured on top , the flaming hot .

It has like a little kick towards the back end .

Not too overwhelming , which is good .

So this is definitely an upgrade from your regular boxed macaroni .

This thing looks pretty crazy , but I'm actually pretty happy of how it came out .

I'm Jermaine Rawlings and I'm tied .

Talk to you later .

Oh , yes .