Burger King kinda goes cray with their new menu items, and sadly, I’ve suffered enough already with their heartburn-inducing Angriest Whopper. They’re also stepping up their social media presence, allowing customers to order straight from Facebook messenger. Their latest news-worthy move, however, is thankfully much more promising than any artificially colored-bun, because it plays on something that I hold dear to my heart: cheese.

The restaurant chain’s new Mac n’ Cheetos is exactly what it sounds like – puffy Cheetos stuffed with ooey, gooey macaroni and cheese. While I haven’t ventured down to BK myself to try it (I know, I probably should), I figured the item seemed simple enough to make at home. You’re free to use your favorite homemade macaroni and cheese recipe (this one is pretty lit), but the pre-packaged stuff works just as well. Bookmark this for the next time your stomach craves a huge cheese-binge, which is really every day for me.

Mac n' Cheetos

  • Prep Time:15 minutes
  • Cook Time:5 minutes
  • Total Time:20 minutes
  • Servings:4
  • Medium

    Ingredients

  • 1 pre-packaged macaroni and cheese box
  • 1 egg, beaten
  • 1 bag Cheetos
  • Oil, for frying
Photo by Jedd Marrero
Photo by Jedd Marrero

Step 1

Prepare macaroni and cheese according to box instructions. Scoop into balls, place on baking sheet, and freeze for an hour.

Photo by Jedd Marrero
Photo by Jedd Marrero

Step 2

Open the bag of cheetos and put contents in a blender. Blend on high until they resemble coarse breadcrumbs.

Photo by Jedd Marrero
Photo by Jedd Marrero

Step 3

Dip a macaroni and cheese ball in the beaten egg, and toss around in the Cheeto breadcrumbs. Repeat with the remaining balls.

Photo by Jedd Marrero
Photo by Jedd Marrero

Step 4

Heat 3 cups of oil in a medium saucepan over high heat.

Step 5

Place balls, four at a time, in hot oil. Fry for about a minute, turning constantly.

Photo by Jedd Marrero
Photo by Jedd Marrero

Step 6

Let the mac n’ cheetos dry on a paper towel before serving. Enjoy!

Photo by Jedd Marrero
Photo by Jedd Marrero