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

• 1 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.
• 2 Once the onion and jalapeno are tender, stir in the garlic, and cook for 30
  seconds.
• 3 Increase heat to medium-high, and add the flour, cumin, and salt. Stir through
  and cook for 1 minute.
• 4 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.
• 5 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.
• 6 Cook macaroni according to package directions.
• 7 Preheat the pellet grill or oven to 350 degrees F. Use a mild wood pellet like
  apple or cherry.
• 8 Combine drained macaroni with queso mixture, and transfer to a 9" x 9" casserole
  pan (oven) or a 10" cast-iron pan (grill).
• 9 Place the pan in the grill or oven and bake the mac and cheese for 12-15
  minutes.
• 10 Remove from the oven, and sprinkle with ground hot Cheetos (see notes). Place
  the pan back in the grill or oven for 5-6 more minutes.
• 11 Take the pan out of the oven and let it rest for 5-10 minutes before serving.
• 12 Store leftover mac and cheese covered tightly in the refrigerator for 4 days.
  Reheat in the microwave for 2 minutes or until warmed through.

Nutrition Info