Step 1

In a large pot of salted water, boil your pasta according to package directions. Cook for one minute less than the package states if you like your pasta more al dente. While the pasta cooks, preheat your oven to 350F.

Step 2

In a large saucepan, melt 2 tbsp. of butter on medium heat. Once the butter has melted, whisk in the 2 tbsp. of flour, mixing constantly.

Step 3

Once the butter and flour are mixed and begin to form a paste, SLOWLY add the milk and cream. Stir constantly! Add the salt, garlic powder, onion powder, and mustard powder, and mix well. Keep cooking this mixture on medium heat until it begins to thicken and gently bubble.

Step 4

Once the roux is gently bubbling and has thickened up a little bit, turn off the heat*. Now, add your shredded cheese and stir gently.

Step 5

Add your cheese mixture to the noodles once all the cheese has melted and incorporated. Stir gently and pour into a butter, oven-safe dish.

Step 6

Add Cheetos and one tbsp. melted butter to the base of your food processor. Mix until it turns into a breadcrumb consistency.**Spoon the Cheetos crumbs on top of the macaroni and cheese. Bake for 10 minutes.

Step 7

Remove from the oven, serve hot, and enjoy!