Description
Deliciously spicy and cheesy muffins made with Flamin’ Hot Cheetos and a creamy mac & cheese base.
Ingredients
Scale
- 2 cups elbow macaroni (cooked al dente)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese (sharp for best flavor)
- ½ cup shredded mozzarella (for gooey melt)
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & pepper to taste
- 1 egg, beaten
- ½ cup breadcrumbs (optional for structure)
- 2 cups Flamin’ Hot Cheetos, crushed into fine crumbs
- 1 cup shredded cheddar (for topping)
Instructions
- In a saucepan, melt butter and whisk in flour until golden (about 1 minute).
- Slowly whisk in milk until smooth and thickened.
- Stir in cheddar, mozzarella, garlic powder, paprika, salt, and pepper until melted and creamy.
- Combine cooked macaroni with the cheese sauce.
- Stir in beaten egg and breadcrumbs (helps the muffins hold their shape).
- Preheat oven to 375°F (190°C).
- Grease a muffin tin well.
- Coat each muffin cup with crushed Flamin’ Hot Cheetos crumbs for a crispy, spicy crust.
- Spoon mac & cheese mixture into each muffin cup, pressing down gently.
- Sprinkle with extra cheddar cheese and more Cheetos crumbs on top.
- Bake for 18–22 minutes, until tops are golden and bubbling.
- Let cool 5 minutes before carefully removing from the tin.
- Garnish with extra crushed Cheetos.
- Enjoy warm, gooey, and spicy!
Notes
- For a milder version, reduce the amount of Flamin’ Hot Cheetos.
- These muffins can be stored in the refrigerator for up to 3 days.
- Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg