Ingredients:

For Guts:
1 lb Spaghetti noodles
1 teaspoon Red food coloring

For Blood:
1 lb Extra lean ground beef
½ teaspoon Salt
½ teaspoon Pepper
1 – 12 oz can Evaporated milk
½ cup Cream cheese
12 oz Colby Jack cheese, shredded
1 teaspoon Red food coloring
½ cup CHEETOS® FLAMIN' HOT®, crushed

Instructions:

For Guts:
• Cook noodles in boiling water for 6 minutes or until limp.
• Drain the noodles and return them back to the pot.
• Add food coloring and enough water to cover the noodles and cook for 2-4 minutes on high heat.
• Strain noodles and set aside.

For Blood:
• In a large non–stick sauce pan brown ground beef, season with salt and pepper.
• Add the evaporated milk and cream cheese and bring to a simmer, stir occasionally.
• Remove pan from heat and mix in the shredded cheese, let stand for 2 minutes.
• Once the cheese is melted, stir in the food coloring and add the dyed spaghetti noodles.
• Portion cheesy “blood and guts” into bowls and top with crushed CHEETOS® FLAMIN' HOT®.