"
Cheesy heaven with perfect crunch!|Kids demolished it in seconds!|That spicy kick is everything!|Comfort food with a twist!|Weekend favorite at our house!|Creamiest mac I've ever made!|Better than any restaurant version!|Perfect balance of spicy and cheesy!
"
Mac & Cheetos Recipe
Learn how to make the ultimate Mac & Cheetos with this quick and easy recipe! Tender macaroni pasta smothered in a creamy, cheesy sauce and topped with spicy Cheetos for that perfect crunch. This homemade version of Parker's famous comfort food delivers restaurant-quality flavor in just minutes.
<ul class="ingredients-main-list">
<li class="ingredients-single-item">500g elbow macaroni pasta</li>
<li class="ingredients-single-item">50g unsalted butter</li>
<li class="ingredients-single-item">50g plain flour</li>
<li class="ingredients-single-item">750ml whole milk</li>
<li class="ingredients-single-item">1 tsp garlic powder</li>
<li class="ingredients-single-item">1 tsp onion powder</li>
<li class="ingredients-single-item">1/2 tsp smoked paprika</li>
<li class="ingredients-single-item">1/4 tsp cayenne pepper (adjust to taste)</li>
<li class="ingredients-single-item">250g mature cheddar cheese, grated</li>
<li class="ingredients-single-item">150g mozzarella cheese, grated</li>
<li class="ingredients-single-item">100g cream cheese</li>
<li class="ingredients-single-item">Salt and black pepper to taste</li>
<li class="ingredients-single-item">200g spicy cheese flavored corn puffs (like Flamin' Hot Cheetos)</li>
<li class="ingredients-single-item">2 tbsp fresh chives, finely chopped (for garnish)</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Bring a large pot of heavily salted water to a boil. Cook the macaroni according to package instructions until it's al dente, usually about 8-9 minutes. You want it slightly firm as it'll continue cooking in the sauce. Drain the pasta, but don't rinse it - that starch helps the sauce stick to the pasta. Set aside.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
While the pasta is cooking, prepare your cheese sauce. In a large, heavy-bottomed saucepan, melt the butter over medium heat. Once it's completely melted and starting to bubble slightly, add the flour and whisk continuously for about 2 minutes until you have a smooth paste (roux) that smells slightly nutty but hasn't browned.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
Gradually add the milk to the roux, about 100ml at a time, whisking constantly to prevent lumps from forming. Don't rush this step, mate - it's crucial for a smooth sauce! Between each addition, whisk until the mixture is completely smooth before adding more milk. This should take about 5-7 minutes total.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
Once all the milk is incorporated and the sauce has thickened enough to coat the back of a spoon (about 3-4 minutes of simmering), add the garlic powder, onion powder, smoked paprika, and cayenne pepper. Stir well to combine, then reduce the heat to low.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Add the cream cheese and stir until it's completely melted into the sauce. Now, gradually add the grated cheddar and mozzarella, a handful at a time, stirring constantly until each addition is fully melted before adding more. This prevents the cheese from clumping and gives you that silky smooth texture. Continue until all cheese is incorporated and the sauce is velvety smooth, about 3-4 minutes.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Season the cheese sauce with salt and black pepper to taste, remembering that both the pasta water and the cheese contain salt already. Meanwhile, place 150g of the spicy cheese corn puffs in a food processor or in a sealed plastic bag and crush them into small pieces - some fine crumbs and some small chunks for texture variation.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
Add the drained macaroni to the cheese sauce and fold gently until every piece of pasta is coated in the luscious sauce. If the sauce seems too thick, add a splash of milk to loosen it up. If it's too thin, simmer for a few more minutes, stirring occasionally.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
Preheat your grill (broiler) to high. Transfer the mac and cheese to a large oven-safe dish. Top with the crushed spicy cheese corn puffs, distributing them evenly across the surface. Place under the grill for 2-3 minutes until the topping gets slightly toasted - watch it carefully as it can burn quickly!
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
Remove from the grill and let it rest for 5 minutes. Just before serving, crush the remaining 50g of cheese corn puffs by hand into larger pieces and sprinkle them on top for extra crunch. Garnish with freshly chopped chives and serve immediately while it's hot and the cheese is still gloriously gooey.
</li>
</ol>
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Guilty Chef FAQ for
Parker's
Mac & Cheetos Recipe
What ingredients are used in Mac & Cheetos from Parker's?
Parker's Mac & Cheetos features elbow macaroni, butter, flour, whole milk, garlic and onion powders, smoked paprika, cayenne pepper, three cheeses (cheddar, mozzarella, and cream cheese), and Flamin' Hot Cheetos for that signature crunchy topping, finished with fresh chives.
How to cook Mac & Cheetos from Parker's at home?
Learn how to cook Mac & Cheetos from Parker's by following our easy recipe! Cook pasta al dente, make a roux with butter and flour, gradually whisk in milk, add seasonings and three types of cheese for a velvety sauce, fold in the pasta, top with crushed Flamin' Hot Cheetos, and grill briefly for that restaurant-quality finish.
What's the secret to making a silky smooth cheese sauce for macaroni cheese?
The secret lies in the technique—create a proper roux, add milk gradually while whisking constantly, and incorporate cheese slowly over low heat. Using cream cheese adds extra smoothness, while properly starchy pasta water helps the sauce cling to each noodle for that perfect consistency.
Can I make this cheesy pasta bake ahead of time for a party?
Yes! Prepare the pasta and cheese sauce up to 2 days ahead, but store separately in the refrigerator. When ready to serve, reheat the sauce with a splash of milk until smooth, fold in the pasta, then top with fresh crushed Cheetos just before grilling to maintain their satisfying crunch.
What can I use instead of Flamin' Hot Cheetos for a less spicy version?
For a milder version, substitute regular Cheetos, cheese-flavoured crisps, crushed Doritos, or even homemade breadcrumbs mixed with paprika and cheddar. You'll still get that delightful crunchy topping but with less heat, making it perfect for those who prefer a gentler flavour profile.
More Recipes from
Parker's
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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"50g unsalted butter",
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"1 tsp garlic powder",
"1 tsp onion powder",
"1/2 tsp smoked paprika",
"1/4 tsp cayenne pepper",
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"text": "Bring a large pot of heavily salted water to a boil. Cook the macaroni according to package instructions until it's al dente, usually about 8-9 minutes. You want it slightly firm as it'll continue cooking in the sauce. Drain the pasta, but don't rinse it - that starch helps the sauce stick to the pasta. Set aside."
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},
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"text": "Gradually add the milk to the roux, about 100ml at a time, whisking constantly to prevent lumps from forming. Don't rush this step - it's crucial for a smooth sauce! Between each addition, whisk until the mixture is completely smooth before adding more milk. This should take about 5-7 minutes total."
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},
{
"@type": "HowToStep",
"name": "Finish and Serve",
"text": "Remove from the grill and let it rest for 5 minutes. Just before serving, crush the remaining 50g of cheese corn puffs by hand into larger pieces and sprinkle them on top for extra crunch. Garnish with freshly chopped chives and serve immediately while it's hot and the cheese is still gloriously gooey."
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"author": "Sofia Martinez",
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"reviewBody": "This Mac & Cheetos is absolutely divine! The cheese sauce is perfectly creamy and the Cheetos topping adds such a fun crunch and spice. My kids demolished it and asked for seconds!",
"name": "Cheesy Perfection",
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"@type": "Review",
"author": "Liam O'Connor",
"datePublished": "2024-06-15",
"reviewBody": "I've tried several mac and cheese recipes but this one takes the crown! The combination of three cheeses creates the most luxurious sauce, and that Flamin' Hot Cheetos topping is genius. Such a brilliant twist on a classic!",
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"@type": "Review",
"author": "Anika Patel",
"datePublished": "2024-06-22",
"reviewBody": "Made this for a family gathering and it was the star of the show! The detailed instructions made it easy to achieve that perfect cheese sauce consistency. The spicy kick from the Cheetos balanced the richness beautifully.",
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"author": "Marcus Nguyen",
"datePublished": "2024-06-18",
"reviewBody": "This has become our weekend treat! The creaminess of the sauce is unmatched, and I love how the recipe explains exactly how to get that perfect texture. The contrasting crunch from the Cheetos is what makes this recipe special.",
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