Skip to step 7 if you have old leftover mac & cheese in your fridge.
Boil an entire 1 lb box of elbow macaroni, drain, etc.
In a sauce pan add 2 Tbsp Butter & 1/2 Cup Heavy Cream and bring to a boil.
Add room temperature Mascarpone & finely grated sharp cheddar cheese to sauce pan until completely blended / melted.
Add Elbow Macaroni and mix.
Transfer to refrigerator and wait until tomorrow to use.
Grab roughly 2 oz of mac and cheese (for easy measuring use a spoon or ice cream scoop).
Form it into a turd and then toss it into flour, then egg wash then crushed up Cheetos mixture
For best results, freeze for an hour before frying.
Deep Fry at 350°F for 2 minutes.
Serve while hot.
Serve with a side of cheese, Ranch, or any dipping sauce for that matter.