Cut the jalapeños into a boat or canoe cut. (Click the links above to see how to do a Boat or Canoe Cut.)

Sprinkle insides of cut jalapeños lightly with salt and pepper, to taste.

Place the jalapeños on a cookie sheet. Place sheet in preheated oven. Cook for about 10 minutes. (Skip this step if you prefer your finished jalapeños to be more raw and crunchy.)

Remove from oven and allow to cool slightly so you can handle them.

Place a very generous amount of the cold mac 'n cheese into each jalapeño. Mound it up over the top of the jalapeño about as much as the removed portion of the jalapeño, to make a nice round popper.

Place jalapeños on a baking sheet. Place sheet in freezer and freeze for 1 hour. Do not leave in longer as excessive freezing will cause the jalapeños to become soft when thawed.

Place Cheetos into a food processor. Process until it's a fine crumb. (If doing this far in advance, be sure place in a sealed container so the crumbs do not get stale.)

Preheat oil in a large cooking pot on the stove top to 350ºF.

Whisk together egg and milk in a small bowl.

Place Cheetos Crumbs in a second bowl.

Place flour in a third bowl.

Remove jalapeños from the freezer and work quickly while they are still cold.

Dip poppers into flour mixture, then egg mixture, and finally in the Cheetos mixture.

Fry for 2 to 3 minutes or until the outside is just starting to turn golden brown. Let drain on a paper towel lined plate.

Serve warm with ranch dressing.