Recipe by Justin Sutherland
Photos by Asha Belk

There is probably no more polarizing a dish in traditional soul food culture than mac and cheese.

Historically, it has been the cause of innumerable fistfights, insults, snubs, irreparable family rifts, and divorces. I offer my rendition as a way to heal all of the aforementioned: a delicious sort of peace treaty with crushed Hot Cheetos on top. If this recipe doesn’t heal old wounds—or, worse yet, opens them up and causes new ones—just remember: You didn’t get it from me.

Serves 8–10

Instructions:

1. Cook the macaroni according to the package directions.
2. To make the sauce: Slowly melt ¼ pound of the butter in a large, heavy-bottomed pot over medium heat. Whisk in the flour, stirring frequently to make a golden roux. Slowly pour in the milk, stirring constantly until a smooth bechamel sauce has been achieved.
3. Add the onion powder, garlic powder, and black pepper. When the sauce comes to a simmer, add the Velveeta, one handful at a time, allowing each handful to melt into the sauce before adding more.
4. Reduce the heat to low and stir in the sour cream and cottage cheese in a similar fashion, allowing each batch to melt into the sauce before adding more. When the sauce is smooth, remove it from the heat and stir in the remaining butter and the cayenne pepper.
5. Drain the cooked macaroni and divide it among individual bowls. Pour the sauce over the pasta, top with about 1 ounce of Cheetos, and serve.