Buzz
When it comes to macaroni and cheese, there’s no room for culinary gatekeeping. Whether you're enjoying a fancy béchamel mac or a pot of Velveeta and shells, there’s no wrong way to enjoy pasta drenched in cheese sauce. But if I had to pick, I’d always go for oven-baked over stovetop. The crispy edges and bubbling cheese sauce are absolutely irresistible—and once you move beyond the limited breadcrumb toppings, the options are limitless. Let’s get indulgent, friends.
Cheetos
Like many of my more outrageous recipe ideas, Matty Matheson is to blame for this one. (Warning: NSFW language in the linked video.) I watched him blend up Cheetos and top a massive bowl of macaroni and ‘processed’ cheese with it, and I knew I had to try it. This recipe is amazing, but honestly, a Cheeto crust can be a bit tricky! Cheetos burn quickly and unevenly, and they absorb a lot of cheese sauce, which makes them more spongy than crunchy. Hawkins’ Cheezies might work better, but they’re not sold in the US, and I wouldn’t leave enough in the bag to find out. If you're set on using Cheetos, crush them as finely as possible, use a light layer to top your mac, add them in the final 5 minutes of baking, and keep a close eye on them.
Doritos
Unlike many of their fried corn-snack counterparts, Doritos have a satisfying crunch that makes them an ideal topping for mac and cheese. When finely crushed and spread in a thin layer, they’ll hold their ground in a 350º-400º F oven without burning or getting soggy. The only drawback is that Doritos are so heavily seasoned that the topping can steal the show, especially with a bold flavor like Cool Ranch or Nacho Cheese. Is that a bad thing? Not at all, as long as the mac and cheese itself is on the milder side—think Velveeta and Ro-Tel mac with crushed Nacho Cheese or Tapatío Doritos, or a white American/muenster/cheddar base with Cool Ranch. Throw in some drained pickled jalapeños if you're craving spice (I'm always up for that).
Cheez-Its
If Doritos belong on milder mac and cheese bases, a rich, flavorful base is perfect for Cheez-Its. With their relatively mild taste, wheat base, and baked texture instead of fried, they’re essentially gourmet breadcrumbs. The classic flavor pairs beautifully with a sharp cheddar and aged Gouda mix, while white cheddar Cheez-Its really enhance a sauce made with pecorino and bleu cheese. I personally can’t stand Tabasco Cheez-Its (an ex used to eat them and try to kiss me, and they tasted like dog food smells), but if you like them, they’d be great on top of a smoked cheese sauce.
Potato chips
Potato chips are the ultimate mac and cheese topping, and in my opinion, the reason is simple: versatility. For every great chip flavor—meaning, not those awful Moscow Mule chips—there’s a mac and cheese pairing that’s simply perfect. Here are some of the best.
Plain
Their neutral flavor makes them a perfect match for just about anything, but if you ask me, you should embrace the trashy vibe. Prepare some bright orange mac and cheese, toss in some sliced cooked hot dogs (and peas if you want a touch of green), then pile on a hearty layer of crushed potato chips and bake until crispy. Pure deliciousness.
Dill pickle
A havarti-based sauce is a classy and obvious choice, but here’s an idea: cheeseburger mac and cheese. Add some browned, well-drained ground beef to the classic Velveeta/Ro-Tel combo, throw in a bunch of finely chopped scallions, and top it off with crushed dill pickle chips. I think bacon might be overkill, but hey, do your thing.
Barbeque
If you’re not pairing mac and cheese with pulled pork or BBQ chicken, what are you even doing? Next, please!
Sour cream and onion flavor, simple but irresistible.
Have you ever tried spinach-artichoke dip mac and cheese? If not, you absolutely should! Top it off with some crushed sour cream and onion chips for that perfect balance of familiar and fresh. It’s basically a flavor love story.
Old Bay seasoning—because sometimes, you need that extra kick.
I finally live somewhere with access to Herr’s Old Bay chips, and I can’t get enough. Crab or lobster mac and cheese might not be my top pick, but if that’s your thing, toss some Old Bay chips on top for a flawless flavor boost. It just works, trust me.
I hope this article encourages you to take your mac and cheese game to the next level of trashiness—and for those of you outside the US, I’d love to hear about the unique chip flavors I’m missing out on. I’m a huge fan of All-Dressed chips, though I’ve yet to come up with a mac and cheese combo that beats just eating them straight from the bag. What other wild combinations should I experiment with? Drop your suggestions in the comments below!
