Ingredients:

  • 450g dry elbow macaroni
  • 18g kosher salt
  • 950ml water
  • 355ml evaporated milk
  • 225g extra sharp cheddar cheese, freshly grated
  • 115g Monterey Jack cheese, freshly grated
  • 55g unsalted butter, cubed
  • 5g smoked paprika
  • 3g garlic powder
  • 110g crunchy Cheetos, crushed
  • 15g panko breadcrumbs
  • 30g unsalted butter, melted

Instructions:

  1. Place the 450g macaroni, 18g salt, and 950ml water in your pot.
  2. Simmer over medium high heat for about 8 minutes until the water is nearly absorbed and pasta is al dente.
  3. Pour in the 355ml evaporated milk and bring back to a light simmer.
  4. Stir in the 55g cubed butter, paprika, and garlic powder until the butter disappears into the liquid.
  5. Lower the heat and add the cheddar and Monterey Jack in three batches.
  6. Mix until the sauce is glossy and coats the back of a spoon.
  7. Crush 110g Cheetos in a bag, then mix with panko and 30g melted butter.
  8. Pour the mac into your 9x13 dish and spread the topping evenly across the surface.
  9. Place in a preheated oven at 190°C (375°F) for 10 minutes until the topping is fragrant and sizzling.
  10. Let the dish sit for 5 minutes to allow the sauce to set before serving.