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Snoop Dogg's Flamin' Hot Cheetos mac 'n' cheese bites

Name: Spicy mac and cheese bites recipe
Yield: 6
Ingredients: Salt; 455 g macaroni; 480 ml milk; 240 ml cream; 55 g butter; 175 g plain flour; 200 g cheddar cheese; 2 tsp Worcestershire sauce; 2 tsp dry mustard; 1 tsp cracked black pepper; 1/2 tsp ground nutmeg; 1/2 tsp cayenne pepper; Vegetable oil, for frying; 110 g chips; 4 eggs, lightly beaten, plus more as needed; Ranch dressing or blue cheese dip, for serving

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Snoop Dogg's Flamin' Hot Cheetos mac 'n' cheese bites — Recipe from Snoop Dogg Presents Goon with the Spoon by Snoop Dogg and Earl “E-40” Stevens. Published by Chronicle Books. RRP$50.00, available in stores nationally. Photography by Antonis Achilleos.

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by Snoop Dogg

RAPPER

Nov 15, 2023

"You heard that right, goons. I figured out how to take everybody's favourite dish from their grandma, mom, and auntie, and combined it with every former public school kid's favourite after-school snack. These fried bites are as spicy and gooey as you can imagine, so I suggest serving them with a ranch or blue cheese dip to cool 'em down. Or get creative. Ketchup, BBQ sauce, or hell, forget what I say and make 'em even hotter by serving them with hot sauce-there's no limit!"

Salt
1 lb (455 g) elbow macaroni
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
4 tbsp (55 g) unsalted butter, plus more for greasing
1 1/4 cup (175 g) all-purpose flour, plus more as needed
2 1/2 cups (200 g) shredded extra-sharp Cheddar cheese
2 tsp Worcestershire sauce
2 tsp dry mustard
1 tsp cracked black pepper
1/2 tsp ground nutmeg
1/2 tsp cayenne pepper
Vegetable oil, for frying
2 cups (110 g) Flamin' Hot Cheetos, plus more as needed
4 eggs, lightly beaten, plus more as needed
Ranch dressing or blue cheese dip, for serving

Method

1.

Lightly butter a 9 by 13 in (23 by 33 cm) baking dish and set aside. Bring a large pot of heavily salted water to a boil. Add the macaroni and cook until al dente, about 1 minute less than the time in the package instructions. Drain and set aside.
2.

In a small saucepan over medium heat, warm the milk and cream, being careful not to boil it.
3.

Meanwhile, in a large skillet over medium heat, melt the butter. Sprinkle in ¼ cup (35 g) of the flour and whisk constantly for 2 to 3 minutes. Gradually whisk in the warmed milk mixture. Cook, whisking frequently, for 2 minutes, or until thickened and smooth. (Adjust the heat to keep the milk from boiling.) Gradually add the cheese, whisking until fully incorporated and smooth. Add the Worcestershire sauce, mustard, black pepper, nutmeg, and cayenne. Season with salt.
4.

Add the cooked macaroni to the cheese sauce and stir until combined. Spoon the mixture into the prepared baking dish. Let it cool to room temperature and then transfer to the refrigerator until firm, 3 to 4 hours or overnight.
5.

When ready to fry the balls, line a baking sheet with paper towels. In a large saucepan over high heat, warm about ½ in (13 mm) of vegetable oil.
6.

Place the Cheetos in a large ziplock plastic bag and, using a rolling pin, crush into a crumbly consistency. Arrange three shallow bowls and place the remaining 1 cup (140 g) of flour, the eggs, and crushed Cheetos into separate bowls. Using an ice cream scoop, scoop 1 ½ to 2 in (4 to 5 cm) wide balls from the baking dish of mac and cheese onto a plate.
7.

Chill the balls in the freezer for 5 minutes. Roll one ball in the flour, shaking off any excess, then dip it in the egg, covering all sides. Lastly, roll it in the crumbled Cheetos. Shake off any excess and repeat with the rest of the balls.
8.

In batches, fry the balls, turning to fry all sides, until just crispy and golden, 2 to 3 minutes. Transfer the fried mac and cheese balls to the paper towel-lined baking sheet to drain. Serve immediately with ranch dressing or blue cheese dip.