Flamin' Hot Brisket Mac & Cheese

By Lloyd Budd

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SERVE: 6
PREP: 25 min
COOK: 20 min

INGREDIENTS

  • 400g elbow pasta
  • A large bag of Flamin' Hot Cheetos
  • Lane's Garlic2 Rub
  • 75g unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 teaspoon  salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup grated sharp cheddar cheese
  • 1 tablespoon grated parmesan cheese
  • 1 dash Lane's one legged chicken

DIRECTIONS

  1. Bring water in a large pot to a boil
  2. Once boiling add elbow pasta and boil for for 2 minutes
  3. Drain and place in a baking dish
  4. Over medium heat, melt the butter and gradually stir in the flour to make a roux. Cook for 2 minutes while gently stirring.
  5. Adjust your cooktop to medium/low then, gradually add the milk ,stirring continuously, until the sauce begins to thicken.
  6. Sprinkle in a nice amount of Garlic 2 rub
  7. Add the salt and pepper, one legged chicken, parmesan cheese, and half the cheddar. (we'll keep the other half to go over the top)
  8. Remove from the heat and pour over the pasta
  9. Add chopped brisket pieces and stir to combine
  10. Crush the cheetos into a powder, although we like to have some variation in the consistency for extra crispy bits.
  11. Top with the remaining cheese then the cheeto powder
  12. Bake in the oven for 20mins at 200c 
  13. Finish under a medium grill if it needs a bit more colour on top.

Serve as an epic side dish or enjoy on its own!