Recipe 45 Adapted Inception Mac and CheesePosted: June 25, 2014 Every now and then I see a mac and cheese recipe that I absolutely cannot wait to try. Many, many recipes get bookmarked to check on later – I could probably eat mac and cheese every day if I made all of them as soon as I found them, and I found trying to do it once a week challenging enough. So it takes a certain j’nais sais quoi (did I spell that right?) to pique my interest right away. Cheetos Mac and Cheese was one of those recipes. I won’t lie, it was probably the obscenely unnatural neon orange color that lured me in. How could I say no to such an obvious example of indulgence? Not fancy-schmancy indulgence either (the kind that might be healthier to, well, indulge in), but just American junk food I’ll-have-what-I-want-because-Freedom indulgence. Sometimes a gal gets those cravings.
So when I made up the grocery list for Loverman this week, I asked him to get me a small bag of Cheetos, or the equivalent store brand. Just one of those personal-sized ones should be enough, I figured.He came back with this:
Neither of us had known such a thing existed, but now that we had it, we needed to try it with this recipe. It was the ultimate: a mac and cheese within a mac and cheese. MAC-CEPTION! I decided to re-do the recipe with these instead of Cheetos, so alas, I did not get the same freaky orange color. But when I opened the bag, these tasted pretty well the same as your average cheesy poof – except LOOK! They are tiny macaroni noodles, except POOFED!
OK, enough of me siting here agog at these things. Let’s get to the recipe:
Adapted Inception Mac and Cheese (adapted from Cheetos Mac and Cheese, and basically the same really, but let me feel special)
- 2 cups shredded Cheddar cheese
- 1 cup uncooked macaroni (I used corn shells)
- 2 1/4 cups milk
- 4 eggs
- 1/2 cup Bisquick (they do make a gluten-free Bisquick, but I used Cup 4 Cup, another gluten-free all-purpose flour)
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper sauce (I used Frank’s Red Hot)
- 1/4 cup shredded Cheddar cheese (yes, in addition to the above)
- 1/2 cup crushed Cheetos (or similar cheesy curl/poof product)
Heat oven to 400 degrees. Grease pie plate 10 x 1 1/2 inches (I actually don’t have a pie plate, so I used an 8×8 Pyrex dish). Mix 2 cups cheese and the macaroni. Sprinkle in plate. Beat remaining ingredients except 1/4 cup cheese until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean about 40 minutes. Sprinkle with 1/4 cup cheese and Cheetos. Bake until cheese is melted, 1 to 2 minutes. Cool 10 minutes.
I don’t have a picture, but this really wasn’t a feast for the eyes. Or the stomach, for that matter. I’m telling you, I am actually really bummed out at how very bland this was. I was worried that my gluten-free pasta wouldn’t cook like normal pasta, but that wasn’t an issue. It was just bland, bland, bland. Loverman said he didn’t think it was too bad, but he also added some more hot sauce to his (I think Sriracha, if that makes any difference to anyone). Maybe mixing the cheesy poofs into the batter might help, or maybe using the real deal – i.e. the brand name – but I know something else is surely needed to make this live up to it’s promise.