If you are ready to experience a baked comfort food classic with a fun, cheesy twist, this Baked Mac and Cheese with Cheez-It Crust Recipe is going to steal your heart and your taste buds. Imagine tender macaroni swimming in a luxuriously creamy blend of sharp cheddar and swiss cheeses, all topped off with a crunchy, flavorful Cheez-It crust that brings a delightful texture contrast in every bite. This recipe turns simple pantry staples into a show-stopping dish everyone will ask for again and again.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step toward making magic in your kitchen. Each element is chosen to build rich flavor, creamy texture, and that irresistible golden topping that makes this baked mac and cheese so special.
- 16 ounces uncooked macaroni noodles: The perfect pasta shape to catch every bit of creamy cheese sauce.
- 8 ounces sharp cheddar cheese: Sharp flavor and great meltability make it the backbone of the sauce.
- 8 ounces swiss cheese: Adds a nutty, smooth richness for depth and balance.
- ½ cup unsalted butter, divided: Essential for the roux and the crispy topping, giving a silky mouthfeel and golden finish.
- ¼ cup all-purpose flour (or 2 tablespoons cornstarch): Thickens the sauce into that luscious, clingy consistency.
- 1 ½ teaspoons salt: Brings all the flavors together evenly and enhances the cheesy goodness.
- 1 teaspoon black pepper: Adds a subtle, warming bite without overpowering the dish.
- 1 teaspoon mustard powder: Boosts the cheese flavor and lends complexity.
- 3-4 dashes hot sauce (or ¼ teaspoon cayenne pepper): A quiet heat that livens up the sauce beautifully.
- 3 cups half and half (or whole milk): Creates the silky, creamy base that coats every noodle.
- 2 cups Cheez-It crackers: Crushed for that addictively crunchy, cheesy topping.
How to Make Baked Mac and Cheese with Cheez-It Crust Recipe
Step 1: Cook Your Macaroni
Start by heating a large pot of salted water until it boils. Then, add your macaroni noodles and cook them just until al dente according to the package directions. This is crucial because the noodles will continue cooking in the oven later. Drain well and set aside to keep warm.
Step 2: Prepare the Cheese
While your noodles are cooking, shred that sharp cheddar and swiss cheese into separate piles. Measuring out approximately 2 ¼ cups for each ensures your sauce will be rich and smooth, with just the right balance of flavors.
Step 3: Make the Roux and Season
In a large saucepan or dutch oven over medium heat, melt ¼ cup of the butter. Whisk in the flour right away to create a roux, cooking for 1 to 2 minutes to cook out the raw flour flavor and develop a slightly nutty aroma. Add salt, pepper, mustard powder, and hot sauce, whisking everything together. These seasonings layer in complexity and give the cheese sauce a subtle kick.
Step 4: Craft the Creamy Cheese Sauce
Lower the heat to medium-low and slowly whisk in the half and half, making sure the roux combines fully without lumps. Keep whisking as the mixture thickens to a gentle boil. Stir in most of the shredded cheddar and all of the swiss cheese, saving a bit of cheddar for later. Keep stirring until the cheese has melted entirely into a velvety, luscious sauce.
Step 5: Combine Pasta and Cheese Sauce
Remove the sauce from heat and fold in the drained macaroni noodles, making sure each noodle is luxuriously coated with cheese sauce. Then transfer everything to a greased 9 x 13-inch baking dish, spreading it out evenly for that perfect bake.
Step 6: Prepare the Cheez-It Crust
Take your Cheez-It crackers and crush them finely — you can put them in a large zipper bag and use a rolling pin or quickly pulse them in a food processor. In a separate bowl, melt the remaining ¼ cup of butter and combine it with the crushed crackers and the leftover ¼ cup of shredded cheddar cheese. This mixture will become your irresistibly crispy, cheesy topping.
Step 7: Bake to Perfection
Sprinkle the Cheez-It topping evenly over the mac and cheese in the dish. Place it into your preheated 350°F oven and bake for 30 minutes. For an extra crunchy crust, switch to the broil setting for the last 2 minutes but watch closely to avoid burning. The result is a bubbly, golden masterpiece with a crust that cracks delightfully under your fork.
How to Serve Baked Mac and Cheese with Cheez-It Crust Recipe
Garnishes
To elevate your serving experience, pop fresh herbs like chopped parsley or chives on top to add a pop of color and brightness against the rich cheese. A light dusting of paprika can also bring a subtle smokiness and visual appeal. These little touches make your plate look festive and taste irresistibly fresh alongside the comforting richness.
Side Dishes
This Baked Mac and Cheese with Cheez-It Crust Recipe pairs beautifully with a variety of sides. A crisp green salad with a tangy vinaigrette cuts through the richness, while roasted vegetables like Brussels sprouts or broccoli add nice texture contrasts. For heartier meals, serve it alongside grilled chicken, barbecue ribs, or even a juicy burger for a complete feast.
Creative Ways to Present
Consider serving the mac and cheese in individual ramekins for charming single portions, perfect for dinner parties or special occasions. You can also transform this dish into a casserole bar, letting guests pile on extras like bacon bits, caramelized onions, or extra crushed Cheez-It topping. Either way, the comforting charm of this recipe shines through every creative presentation.
Make Ahead and Storage
Storing Leftovers
Place any leftover baked mac and cheese in an airtight container and refrigerate for up to 3 days. The sauce may firm up in the fridge but fear not—it will regain its creamy charm when reheated.
Freezing
This dish freezes wonderfully. Allow the mac and cheese to cool completely, then cover the baking dish tightly with plastic wrap and aluminum foil or portion it out into freezer-safe containers. Freeze for up to 2 months. For best texture, thaw overnight in the refrigerator before reheating.
Reheating
To bring leftovers back to life, bake in a preheated 350°F oven for 20-25 minutes until warmed through and bubbly. Cover with foil initially to prevent the topping from burning, removing it during the last 5 minutes to crisp up. Alternatively, microwave servings covered loosely, stirring halfway for even heat.
FAQs
Can I use different types of cheese?
Absolutely! While sharp cheddar and swiss create the classic flavor profile in this Baked Mac and Cheese with Cheez-It Crust Recipe, feel free to experiment with gouda, mozzarella, or fontina for a twist. Just make sure to use cheeses that melt well for the best creamy sauce.
What if I don’t have Cheez-Its on hand?
If Cheez-Its are not in your pantry, crushed cheese-flavored crackers or panko mixed with parmesan cheese and butter make great alternatives. The key is achieving that crunchy, cheesy topping that adds texture and flavor contrast.
Can I make this recipe vegetarian?
Yes! This recipe is naturally vegetarian as it contains no meat. Just be sure to use cheeses made without animal rennet if you follow a stricter vegetarian diet.
Is it possible to make this gluten-free?
Definitely. Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to keep the sauce creamy. For the crust, gluten-free cheese crackers or crushed gluten-free breadcrumbs will provide a similar crunchy finish.
How spicy is this mac and cheese?
The recipe includes a subtle kick from hot sauce or cayenne pepper, which enhances the flavor without making it too spicy. You can adjust this to your taste—add more for heat or omit for a milder dish.
Final Thoughts
This Baked Mac and Cheese with Cheez-It Crust Recipe is hands down one of those dishes that feels like a warm hug on a plate — creamy, cheesy, and wonderfully crunchy all at once. Whether you’re cooking for family, friends, or just treating yourself, this recipe is worth every step and second spent in the kitchen. Dive into the magic of that crispy Cheez-It topping paired with ooey-gooey cheese sauce—you won’t be able to stop at just one serving!
Print
Baked Mac and Cheese with Cheez-It Crust Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked Mac and Cheese with Cheez-It Crust recipe transforms the classic creamy mac and cheese by adding a crunchy, cheesy Cheez-It cracker topping. Made with a blend of sharp cheddar and Swiss cheeses combined in a rich, seasoned béchamel sauce, this comforting dish is baked to golden perfection and ideal for family dinners or potlucks.
Ingredients
Pasta
- 16 ounces uncooked macaroni noodles
Cheese Sauce
- 8 ounces sharp cheddar cheese (shredded, approximately 2 ¼ cups)
- 8 ounces Swiss cheese (shredded, approximately 2 ¼ cups)
- ½ cup unsalted butter (divided)
- ¼ cup all-purpose flour (or 2 tablespoons cornstarch)
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon mustard powder
- 3–4 dashes hot sauce (or ¼ teaspoon cayenne pepper)
- 3 cups half and half (or whole milk)
Crust Topping
- 2 cups Cheez-It crackers
- ¼ cup shredded sharp cheddar cheese (reserved)
- ¼ cup unsalted butter (melted)
Instructions
- Preheat oven: Preheat your oven to 350°F to prepare for baking the mac and cheese later.
- Cook macaroni: Bring a large pot of salted water to a boil on the stove. Add the macaroni noodles and cook according to package directions until al dente. Drain and set aside.
- Prepare cheeses: While the noodles cook, shred the sharp cheddar and Swiss cheeses and set them aside separately.
- Make roux and season: Place a large saucepan or Dutch oven over medium heat. Add ¼ cup of the unsalted butter and melt. Whisk in the all-purpose flour to form a roux. Season with salt, black pepper, mustard powder, and hot sauce, whisking to combine. Cook for 1-2 minutes to develop flavor.
- Add half and half: Lower the heat to medium-low and slowly whisk in the half and half, bringing the mixture gently to a boil to thicken.
- Melt cheeses into sauce: Stir in 2 cups of shredded sharp cheddar cheese (reserve ¼ cup for topping) and all the Swiss cheese. Stir consistently until the cheese melts fully into a smooth and creamy sauce.
- Combine pasta and sauce: Remove the sauce from heat. Stir the drained macaroni noodles into the cheese sauce until evenly coated.
- Transfer to baking dish: Pour the mac and cheese mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Prepare crust topping: Crush the Cheez-It crackers by placing them in a large zipper bag and rolling with a rolling pin, or pulse them in a food processor until finely crushed.
- Mix topping ingredients: In a medium bowl, melt the remaining ¼ cup of butter. Combine the melted butter with the crushed Cheez-It crackers and the reserved ¼ cup shredded cheddar cheese, mixing well.
- Add crust to mac and cheese: Evenly sprinkle the Cheez-It and cheese mixture over the mac and cheese in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes until bubbly and crust is golden. For a crispier top, switch your oven to broil on high and broil for an additional 2 minutes at the end of baking.
Notes
- For the roux, you can substitute cornstarch for the flour as a gluten-free alternative, but adjust quantity accordingly.
- Use half and half for a richer sauce or whole milk for a lighter version.
- The amount of hot sauce or cayenne pepper can be adjusted based on your spice preference.
- Make sure to watch closely if broiling at the end – the crust can burn quickly.
- This recipe yields 8 servings, perfect for a family meal or small gathering.
