Super Creamy Mac and Cheese with Flamin' Hot Cheetos
Prep time
Cook time
Total time
Serves: 12
  • 12 oz. OZO Foods Mexican Seasoned Ground
  • 1 lb. Elbow Macaroni
  • 4 oz. Monterey Jack Cheese
  • 8 oz. Sharp Cheddar Cheese
  • 8 oz. Mozerella
  • ½ cup Unsalted Butter
  • ½ cup All Purpose Flour
  • 6 cups Whole Milk
  • 8 oz. Cream Cheese
  • 1 tbsp. Yellow Mustard
  • 1 tsp. Kosher Salt
  • 1 tsp. Freshly Cracked Black Pepper
  • 3 cups Flamin' Hot Cheetos
  • Green Onions, as needed for garnish
  • 1 Large Egg
  1. Pre-heat the oven to 350F.
  2. Cook the OZO Foods Mexican Seasoned Ground according to packaged directions, set aside.
  3. Bring water to a boil in a large stockpot and cook the macaroni a little less than al dente.
  4. While the macaroni cooks, shred the cheeses. Set half the mozzarella to the side for the topping.
  5. Drain the pasta and rinse with cold water to help speed the cooling process. Leave in strainer until needed.
  6. Add the butter and flour to the hot stockpot over medium-high heat and whisk until golden, about a minute.
  7. Add the milk, slowly whisking simultaneously until the mixture is well combined. Continue cooking until the milk has come to a light simmer. Cut the cream cheese into cubes and add one by one into the warmed milk, mixing until melted.
  8. Fold in the mustard and three shredded cheeses and turn off the heat.
  9. Pour cooled pasta into a large bowl. Whisk egg in a small bowl and then toss together with the pasta.
  10. Add pasta and Mexican Seasoned Ground to the cheese mixture and fold together until coated. Pour into a greased baking dish and top with remaining shredded mozzarella that you set aside. Bake for 30 minutes, uncovered.
  11. Remove the Mac and Cheese from the oven and cover with slightly crushed Flamin' Hot Cheetos. Sprinkle with green onions and serve immediately.
Recipe by Slice of Jess at