DORITOS MAC AND CHEESE

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This Recipe Serves 4-6

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Creamy, cheesy and finished with a bold, spicy crunch! This Doritos Mac and Cheese is comfort food taken to the next level. Tender cavatappi pasta is coated in a rich Mozzarella and Gouda cheese sauce, baked until bubbling and lightly charred, then topped with crushed Flamin’ Hot Nacho Cheese Doritos just before serving for the ultimate crispy finish.

If you prefer, you can skip the oven altogether and enjoy it as a creamy stovetop mac and cheese. I chose to bake mine until golden, then finished it under the grill for a slight char before adding the crushed Doritos. If you aren’t topping it with Doritos, feel free to grill it for a little longer to create an even crispier cheesy crust.

Tips:

• Freshly grated cheese melts much more smoothly than pre-grated cheese.
• Warming the milk before adding it helps prevent lumps and creates a silky sauce.
• Don’t let the sauce boil after adding the cheese, as this can cause it to become grainy.
• Add the Doritos just before serving so they stay crisp.
• If you’re skipping the Doritos, leave the mac and cheese under the grill for a few extra minutes to create a deliciously crispy, golden cheese topping.

 

Doritos Mac and Cheese Ingredients:

For the Pasta:

• 250 grams cavatappi (or macaroni) pasta
• Water, for boiling
• Salt as needed
• 1 teaspoon olive oil

For the Cheese Sauce:

• 40 grams butter
• 500 ml full cream milk, warmed
• 125 ml fresh cream
• ½ teaspoon Dijon mustard
• 200 grams Gouda, grated
• 150 grams Mozzarella, grated
• Salt, to taste

Seasoning:

• 2 ½ tablespoons cake flour
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon nutmeg powder
• ½ teaspoon cracked black pepper

For the Topping:

• Half of the grated cheeses from above
• Dried mixed herbs
• 60 grams Flamin’ Hot Nacho Cheese Doritos, roughly crushed

 

Method:

1. 1. Start by bringing a large pot of water with salt and olive oil to a boil.
   2. 
   3. Add the cavatappi or pasta of choice and cook until just al dente according to the packet instructions.
   4. 
   5. 
   6. Drain well and set aside.
   7. 
   8. Before we get started on the sauce, to a small bowl, combine the cake flour, garlic powder, onion powder, paprika, cayenne pepper, nutmeg powder and cracked black pepper.
   9. 
   10. Grate the cheeses beforehand as well so its easier when making the sauce.
   11. 
   12. In a large saucepan, melt the butter over medium heat.
   13. 
   14. Add the spice mixture to the melted butter and stir continuously for 1-2 minutes until fragrant and the raw flour has cooked out. I prefer doing it this way because it’s a great way to bloom the spices and cook out the raw flour taste at the same time.
   15. 
   16. 
   17. Gradually pour in the warm milk while whisking continuously until smooth.
   18. 
   19. 
   20. 
   21. 
   22. Add the fresh cream and Dijon mustard and continue stirring until the sauce thickens, about 4-5 minutes.
   23. 
   24. 
   25. Next, add only half of the grated cheeses a handful at a time, stirring until the cheese has completely melted into a smooth, creamy sauce. The remaining half will be used for the topping.
   26. 
   27. 
   28. 
   29. At this point, add salt to taste.
   30. 
   31. Add the cooked cavatappi into the cheese sauce.
   32. 
   33. Fold together until every piece is evenly coated.
   34. 
   35. At this stage, you can serve it immediately as a rich and creamy stovetop mac and cheese.
   36. 
   37. If baking, top with the remaining half of the grated cheeses.
   38. 
   39. Sprinkle over some dried mixed herbs.
   40. 
   41. Bake in a preheated oven at 200°C for 15-20 minutes until bubbling around the edges. Finish under the grill for 2-3 minutes until the top develops a light golden char.
   42. 
   43. I did not grill mine too much as the Doritos will give this dish that added crunch. If not adding Doritos then grill until golden.
   44. 
   45. For the Doritos topping, I’m using the Flamin’ Hot Doritos but you may use any other flavour if preferred.
   46. 
   47. Add the Doritos to a zip lock bag and crush using a rolling pin.
   48. 
   49. 
   50. Just before serving, generously sprinkle the crushed Flamin’ Hot Doritos over the top.
   51. 
   52. Adding them at the end keeps them wonderfully crunchy and creates the perfect contrast to the creamy mac and cheese.
   53. 
   54. This version is creamy, cheesy, crunchy and just the right amount of spicy – I’ve officially created a new obsession!
   55. 

   56. Allow the mac and cheese to cool completely before storing.

       • Refrigerator: Store in an airtight container for up to 3 days. Keep the crushed Doritos separate and add them after reheating to maintain their crunch.
       • Freezer: Freeze the mac and cheese (without the Doritos topping) for up to 2 months. Defrost overnight in the refrigerator before reheating.
       • To Reheat: Warm in the microwave or in a 180°C oven until heated through. If the sauce has thickened, stir in a splash of milk to loosen it before serving. Finish with freshly crushed Doritos just before eating.
   57.