Description
This Baked Mac and Cheese with a crispy Cheez-It cracker crust combines creamy sharp cheddar and Swiss cheese sauce with a crunchy, buttery topping. A comforting classic elevated with a cheesy, flavorful crust that adds texture and a delicious twist to your regular mac and cheese.
Ingredients
Scale
Macaroni and Cheese
- 16 ounces uncooked macaroni noodles
- 8 ounces sharp cheddar cheese (shredded, about 2 ¼ cups)
- 8 ounces Swiss cheese (shredded, about 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 unsalted butter (melted)
- ¼ cup shredded sharp cheddar cheese (reserved)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mac and cheese later.
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the macaroni noodles and cook according to the package directions until al dente. Drain well and set aside.
- Shred the Cheese: While the noodles cook, shred the sharp cheddar and Swiss cheeses. Set aside the majority for the sauce and reserve some cheddar for the topping.
- Make the Roux: Place a large saucepan or Dutch oven over medium heat on the stove. Add ¼ cup unsalted butter and melt completely. Whisk in ¼ cup flour until well combined to form a roux. Season the roux with 1 ½ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon mustard powder, and 3-4 dashes of hot sauce or cayenne pepper. Cook for 1-2 minutes to develop the flavors.
- Add the Dairy: Lower the heat to medium-low and slowly pour in 3 cups half and half, whisking constantly to combine with the roux. Bring the mixture to a gentle boil, stirring frequently to prevent lumps.
- Melt the Cheese into the Sauce: Stir in 2 cups shredded sharp cheddar cheese (reserve ¼ cup for topping) and all the shredded Swiss cheese. Continue stirring until the cheese melts fully into a smooth, creamy sauce. Remove from heat once melted.
- Combine Noodles and Cheese Sauce: Stir the cooked macaroni noodles into the cheese sauce until evenly coated. Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
- Prepare Cheez-It Crust: Crush 2 cups Cheez-It crackers into coarse crumbs using a rolling pin inside a large zip-top bag or by pulsing briefly in a food processor.
- Make the Topping: In a medium bowl, melt ¼ cup unsalted butter. Mix the melted butter with the crushed Cheez-It crumbs and the reserved ¼ cup shredded sharp cheddar cheese until well combined.
- Top and Bake: Evenly sprinkle the Cheez-It topping mixture over the mac and cheese in the baking dish. Place the dish in the preheated oven and bake for 30 minutes until bubbly and golden brown on top.
- Optional Broil for Extra Crispiness: For a crunchier crust, switch your oven to broil on high for the last 2 minutes of baking. Watch carefully to avoid burning.
Notes
- You can substitute whole milk for half and half for a lighter sauce, though it may be less creamy.
- Using sharp cheddar and Swiss gives a nice depth of flavor—feel free to experiment with other cheeses like Gruyere or mozzarella.
- The Cheez-It crust adds a salty, buttery crunch that makes this mac and cheese extra special.
- Make sure to stir the cheese sauce often to prevent it from burning or clumping.
- To save time, you can prepare the cheese sauce while the pasta cooks.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
