Homemade Cheese Things: An Attempt

My attempt at baked homemade cheetos which was not exactly a success but still resulted in a good snack.


Homemade Cheese Things: An Attempt

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Last Friday I asked all of you suggest junk foods that I might try to replicate at home. The overwhelming response was for me to try to make Cheetos at home.

It turns out Cheetos are made with magic.

What I did do was make pretty darn good little cheese snack things that are slightly crunchy and taste like a cheese cloud.

Homemade Cheese Snacks

Makes, like, a 100
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KitchenAid Silpat

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My attempt at baked homemade cheetos which was not exactly a success but still resulted in a good snack.


Pate A Choux Dough:

1 cup water
1/2 cup unsalted butter
2 teaspoons kosher salt
1/2 cup all-purpose flour
1/2 cup Masa corn flour
4 large eggs
2 cups (about 5 ounces) grated cheddar cheese
1/4 teaspoon cayenne pepper


1) In a medium pan, melt butter, water, and salt over medium heat. Once melted, stir in flours and stir until dough is combined and smooth, a few minutes. Keep the pot over the heat as you stir it.

2) Remove dough from heat and let it cool to room temperature, then mix in eggs one at a time either with a stand mixer or with a large wooden spoon.

3) Mix in cheddar cheese and cayenne pepper (optional) well.

4) Pipe dough onto a baking sheet lined with silpat mats or parchment paper. Bake in a pre-heated 400 degree Fahrenheit oven until they are cooked through and slightly crunchy, about 11-12 minutes. Remove and let cool before eating.

The Concept

I think I roughly know how Cheetos are made based on what’s in the ingredients. The first two ingredients are corn meal and oil so basically they mix corn meal with water, extrude it, fry it, and then toss it with seasoning.

I did not try this method although I might in the future.

Instead, I thought I might be able to get close to a cheeto type thing by baking a very light dough until it was nice and crunchy. Instead of tossing the snacks in cheese flavoring, I just mixed in real cheddar. This made them delicious, but far from the Cheetos flavor that was expected.

The Execution

I’ll just walk you through what I did even though it didn’t result in a Cheeto exactly.

I started by making a simple pate a choux dough. Even though this dough sounds fancy as hell, it’s actually really easy to make.

Just melt some butter with water and salt in a medium bowl.

Kind of weird for a dough.

Once that is melted you’ll need your flour. I used a mixture of all-purpose flour and corn flour to try to get closer to the ingredients in the Cheetos. This didn’t change the texture as far as I could tell, but it didn’t hurt.

Mixed flours.

Then just stir the flour into the hot liquid until it’s nice and smooth.


Then let the dough cool a bit so you don’t cook your eggs. Use a stand mixer or a large spoon to beat in the eggs one at a time. This will really change the texture of the dough and make it silky smooth.

Eggs are in.

I also thought it might help to mix in some actual cheese. Again, this was good but nothing like the snack food I was trying to replicate.

Adding the cheese.

Once my cheese was mixed in, I just scooped my dough into a large plastic bag, snipped the end off one of the corners, and piped the dough onto a baking sheet lined with a Silpat baking sheet. You could also just use parchment paper though.

To be honest, I was super-excited when I saw how well these were piping onto the sheet. I thought I was in business.

Get it?

Then I just baked them in a 400 degree oven for about 11-12 minutes until they were puffed and slightly crunchy.

Baked things.

Where I went Wrong

I had no problem snacking on these but you would never eat one and say, “Wow. That’s just like a Cheeto.”

For one, they aren’t crispy enough. They were slightly crispy, but also kind of chewy. Not a bad texture, but not really what I was going for.

They were also hollow which is the signature characteristic of pate a choux. (See: Cream puffs).

I might try a homemade version again in the next week or two. If I do try these again, I will fry them. And I will use fake seasoning. And possibly magic.

14 Responses to “Homemade Cheese Things: An Attempt” Leave a comment

  1. I found out what you did wrong. Your ingredients didn’t include any chemicals. How do you ever plan to replicate Cheetos without chemicals!

  2. I think you meant “Pate a choux”? :) By the way this reminds of Gougeres… Looks delish nonetheless! :P

  3. Fun! Yes, definitely fry them – you can pipe pate a choux directly into a vat of oil and get pretty interesting results. Just don’t burn your hands! For the toss, maybe some of that Lawry’s Season Salt? It’s orangey and salty. And I agree that cheese powder would probably help, too.

    …Or maybe the powder from a box of Kraft Mac n Cheese?

  4. The name of this post is awesome.
    “Homemade Cheese Things: An Attempt”

    I think this should be a new series of posts every Wednesday.
    “Do It Yourself Nougaty: I Tried!”

    Just Kidding.

    I like the concept. I would never even think to attempt a Cheeto. I wonder how the nutrition compares to the baked Cheetos, or would compare to the regular ones if you fried them.

    I agree with the coment above about orange junk all over your hands, but that stuff is part of what makes the real ones taste so good!

  5. I have been plagued by a cheetos craving for the last month and I was excited to see how your cooking adventure would turn out!

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