Cheetos Cheesy Jalapeño Mac n Cheese Stuffed Jalapeño Popper

1. Cook Cheetos Jalapeño mac n cheese according to the directions on the package, adding 1/4 cup of cream cheese for extra cheesiness during the cooking process.
2. While the mac n cheese is cooking, cut the tops off 4 large jalapeño peppers.
3. Use a fork or small spoon to scoop out the seeds and stems of the jalapeño peppers, leaving them hollowed out.
4. Once the mac n cheese is ready, fill each hollowed pepper with as much of the mac n cheese as it will hold and set them aside.
5. Crush a bag of Cheetos Crunchy Jalapeño Cheetos in a food processor until fine and place them in a bowl.
6. In a separate bowl, add 2 cups of all-purpose flour. In a third bowl, whisk 4 eggs to create an egg wash.
7. Dip each stuffed jalapeño into the flour, then into the egg wash, then into the bowl of crushed Cheetos. Repeat this process for a double dredge to ensure a thick, crunchy coating.
8. Fry the coated peppers in 375 degree F cooking oil for roughly 3 minutes, or until golden brown and crispy.
9. Remove from oil and eat them as is, or dip them in cheese sauce for an extra treat!