Featured in BoxMac 23: Holiday Special – Kraft Homestyle vs. Junt’s Homestyle
3 loosely packed cups Cheetos
3 tbsp melted butter
1 Pound Pipette Macaroni
1 1/2 tsp dry mustard
1/2 tsp cayenne pepper
6 tbsp butter
6 tbsp flour
3 3/4 cups whole milk
1 12 oz can evaporated milk
1 pound colby jack cheese, shredded
8 oz extra extra sharp cheddar cheese, shredded
Notes From Junt:
As we discovered in the episode, I recommend you ditch the topping, it really wasn’t worth it.
Instead of the baking, I’d recommend trying a 5 minute broil at 500° F to brown the top cheese.
I also recommend dialing back the shallot back a bit to 1/2 a shallot.
Topping: Combine Cheetos and melted butter in food processor. Pulse about 10 1 second bursts until coarsely ground.
1. Poor out 3.5 cups of milk and set aside to help bring the milk up in temperature.
2. Preheat oven to 400° F, and place rack in middle. Apply cooking spray to a 9×13 baking dish.
3. Put 8 cups water in a large pot. Add 1 tbsp salt to water. Bring to boil.
4. Add pasta, cook until on the edge of al dente. Do not over cook, cooking will finish in oven. Drain pasta, put aside.
5. Mince shallot.
6. Dry the pot thoroughly. Add 6 tbsp butter and put over medium heat until melted. Add minced shallot, mustard powder, cayenne. Cook for 30 seconds.
7. Slowly add flour to butter mixture, stirring as its added with flexible spatula. Cook until the mixture is golden, about 1 minute.
8. Slowly whisk in whole milk and evaporated milk. Whisk continuously while adding.
9. Continue cooking 6-8 minutes while whisking slowly until large bubbles form on the surface and the mixture begins to thicken.
10. Remove from the heat, and slowly add cheese in 1 cup (shredded) increments, stirring as you go. Do not add more until the previous has mostly melted.
11. Season with salt and pepper.
12. Add in pasta, stir gently, breaking up clumps.
13. Put mixture into cooking dish, and coat with topping.
14. Bake until golden brown on the top, about 20 minutes. Cool for 10 minutes before serving.