Add the cheeses and season with salt and pepper. Bring to a simmer, whisking constantly, then cook, whisking occasionally, about 2 minutes more. Whisking vigorously, slowly add the milk mixture. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Turn off the heat, then remove the pouch and discard.Īdd the butter to a 6-quart Dutch oven and let melt, then add the flour to make a roux. Put the pouch in the warm milk and steep for 5 minutes. Gather the sides together to form a pouch and secure with kitchen twine. Place 1 cup cheese snacks in the center of a double-layered square of cheesecloth. Drain and set aside.Īdd the milk and annatto to a 3-quart saucepan over medium-low heat and bring to a low simmer.

Butter a 9-by-13-inch baking dish and set aside.Ĭook the pasta in boiling salted water until very al dente, about 3 minutes less than the box instructions (it will finish in the oven). Special equipment: cheesecloth kitchen twine Download it today:ġ/4 cup (4 tablespoons) unsalted butter, plus more for the baking dishġ teaspoon kosher salt, plus more for the pasta waterĢ cups flaming hot crunchy cheese snacks, preferably CheetosĤ ounces unprocessed American cheese slices, cut into strips

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Jeff’s creamy mac is topped with your favorite crunchy, cheesy snack!

Jeff mauro macaroni and cheese