If you are craving comfort food with a delightful twist, this Baked Mac and Cheese with Cheez-It Crust Recipe is exactly what you need. Creamy, cheesy macaroni bakes to golden perfection beneath a crispy, cheesy, salty Cheez-It topping that brings a fantastic crunch and flavor explosion. Combining sharp cheddar and Swiss cheese creates a rich sauce that clings lovingly to every macaroni noodle, while the unique cracker crust adds a playful and irresistible texture. This recipe is a total game-changer for anyone who loves mac and cheese but wants to sprinkle in a little extra fun and sophistication.
Ingredients You’ll Need
To create the magic of this Baked Mac and Cheese with Cheez-It Crust Recipe, you don’t need a pantry full of fancy items. Each ingredient plays a vital role in building the creamy, cheesy base or the crisp topping that sets this dish apart. From the gooey cheeses to the buttery roux and salty Cheez-Its, every element works together to create a comforting masterpiece.
- 16 ounces uncooked macaroni noodles: The classic mac and cheese base, cooked to tender perfection.
- 8 ounces sharp cheddar cheese (shredded): Provides bold, tangy cheese flavor essential for richness.
- 8 ounces Swiss cheese (shredded): Adds creamy smoothness and nutty undertones.
- ½ cup unsalted butter (divided): For creating the roux and adding buttery goodness to the crust.
- ¼ cup all-purpose flour: Thickens the cheese sauce for perfect creaminess.
- 1 ½ teaspoons salt: Balances and enhances all the flavors without overpowering.
- 1 teaspoon black pepper: Adds a gentle kick and warmth.
- 1 teaspoon mustard powder: Introduces a subtle sharpness that elevates the cheese flavor.
- 3-4 dashes hot sauce (or ¼ teaspoon cayenne pepper): Brings a gentle heat that keeps things exciting.
- 3 cups half and half (or whole milk): Creates the creamy, luscious sauce that coats every noodle.
- 2 cups Cheez-It crackers: The star of the crust, adding amazing crunch and cheesy saltiness.
How to Make Baked Mac and Cheese with Cheez-It Crust Recipe
Step 1: Cook the Macaroni Noodles
Start by preheating your oven to 350°F to get it ready for baking later. Then, bring a large pot of salted water to a boil and cook the macaroni noodles until just tender according to the package instructions. Drain the noodles and keep them warm while you prepare the cheese sauce. This step lays the foundation for the entire dish, so make sure not to overcook the pasta as it will continue to cook in the oven.
Step 2: Prepare the Cheese Sauce Base
While the noodles are cooking, shred your sharp cheddar and Swiss cheeses. Next, melt ¼ cup of butter in a large saucepan or Dutch oven over medium heat. Sprinkle in the flour and whisk constantly to make a smooth roux, about 1-2 minutes. This step is crucial because cooking the flour helps remove the raw taste and prepares the sauce to thicken beautifully. Then, season with salt, pepper, mustard powder, and hot sauce to build layers of flavor right at the start.
Step 3: Create the Creamy Cheese Sauce
Reduce the heat to medium-low and slowly whisk in the half and half, making sure the mixture is lump-free. Bring this to a gentle boil so the sauce thickens and becomes silky smooth. Stir in almost all the cheddar cheese and all the Swiss cheese, keeping a small amount of cheddar aside for the topping. Mix until the cheese is melted completely into a velvety, rich sauce that will envelop your noodles with every bite.
Step 4: Combine Pasta and Sauce
Remove the sauce from heat and stir in the cooked macaroni, ensuring every piece is coated in the creamy blend. Transfer this heavenly mixture to a greased 9×13 inch baking dish. This is where all the magic will happen in the oven, turning your mac and cheese into a bubbly, golden casserole.
Step 5: Make the Cheez-It Crust
For the show-stopping topping, crush the Cheez-It crackers until they are finely crumbled. You can do this by placing them inside a large zipper bag and rolling over them with a rolling pin or quickly pulsing in a food processor. Melt the remaining ¼ cup of butter and mix it into the crushed crackers along with the reserved cheddar cheese. This mixture will create a flavorful, crispy crust full of cheesy, crunchy goodness.
Step 6: Bake to Perfection
Sprinkle the cheesy Cheez-It crust evenly across the top of your macaroni and cheese. Pop the baking dish into the oven and bake for 30 minutes until the sauce is bubbly and the crust turns beautifully golden. For an extra crispy finish, switch your oven to broil on high during the last 2 minutes, watching carefully to avoid burning. This final step adds that irresistible texture that makes this recipe a standout.
How to Serve Baked Mac and Cheese with Cheez-It Crust Recipe
Garnishes
To amp up this dish even further, try sprinkling freshly chopped parsley or chives on top right before serving. They add a pop of color and a fresh, herby brightness that contrasts perfectly with the creamy and crunchy layers. For a little more indulgence, a drizzle of truffle oil over individual portions works wonders.
Side Dishes
This Baked Mac and Cheese with Cheez-It Crust Recipe pairs beautifully with simple green salads, roasted vegetables like broccoli or Brussels sprouts, or even a crisp slaw to cut through the richness. You can also serve it alongside baked chicken, pork chops, or crispy fried okra for a true Southern-inspired feast.
Creative Ways to Present
Make this dish the star of your dinner table by serving it in individual ramekins topped with the Cheez-It crust. Not only does it look charming, but it also crisps more evenly and stays hot longer. Another fun idea is layering with extra veggies or bacon inside the casserole for a personalized crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Mac and Cheese with Cheez-It Crust can be stored tightly covered in the refrigerator for up to 3 to 4 days. The cheese sauce thickens as it cools, so when reheating, you might want to loosen it with a splash of milk or cream to bring back that luscious texture.
Freezing
This dish freezes well if you want to prepare it in advance. Freeze it either before or after baking in an airtight container or freezer-safe bag for up to 2 months. If freezing before baking, add the Cheez-It crust on top just before placing it in the oven.
Reheating
To reheat, thaw the frozen mac and cheese overnight in the fridge, then warm it in the oven at 350°F until heated through and bubbly again. You can also use the microwave for individual portions, adding a small amount of milk for creaminess. For the best texture, refresh the crust by broiling for a minute or two after reheating.
FAQs
Can I use different cheeses instead of cheddar and Swiss?
Absolutely! While sharp cheddar and Swiss create a balanced and creamy flavor, feel free to experiment with fontina, gouda, or Monterey Jack for unique twists. Just pick cheeses that melt well for the creamiest results.
What if I don’t have Cheez-It crackers?
If you can’t find Cheez-Its, you can substitute with any cheesy crackers or even crushed salty potato chips to create that amazing crispy topping. The key is picking something with bold flavor and crunch.
Can I make this recipe dairy-free or vegan?
This particular recipe relies on dairy for the iconic creamy sauces and crust flavor, but you can try using plant-based milk, vegan butter, and dairy-free cheeses. Keep in mind the flavor and texture will be different, so choose high-quality substitutes for best results.
How spicy is the hot sauce in this recipe?
The hot sauce adds just a subtle heat that enhances the overall depth of flavor without overwhelming the dish. You can reduce or omit it if you prefer a milder mac and cheese.
Can I prepare this dish ahead and bake later?
Yes! You can assemble the mac and cheese (without the crust) a day ahead, cover tightly, and refrigerate. When ready to bake, add the crunchy Cheez-It mixture topping and bake as directed for a fresh, crusty finish.
Final Thoughts
If you want a mac and cheese that will wow your friends and family with layers of creamy richness and a satisfyingly crispy topping, this Baked Mac and Cheese with Cheez-It Crust Recipe is your new go-to comfort food. It’s fun, flavorful, and just the right level of indulgent to make every bite a celebration. I can’t wait for you to try it and make it a beloved staple in your kitchen!
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 is a creamy, cheesy comfort food classic elevated with a crunchy, flavorful Cheez-It cracker topping. The perfect blend of sharp cheddar and Swiss cheese combines with a smooth roux-based sauce to coat tender macaroni noodles, all baked to golden perfection with a savory Cheez-It crust that adds an irresistible crunch.
Ingredients
Macaroni and Cheese
- 16 ounces uncooked macaroni noodles
- 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)
Cheez-It Topping
- 2 cups Cheez-It crackers
- ¼ cup unsalted butter
- ¼ cup shredded sharp cheddar cheese (reserved from above)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the mac and cheese.
- Cook the macaroni: Bring a large pot of salted water to a boil on the stovetop. Add the macaroni noodles and cook according to the package directions until al dente. Drain and set aside.
- Prepare the cheese: While the noodles are boiling, shred both the sharp cheddar and Swiss cheeses, setting aside ¼ cup of the cheddar for the topping.
- Make the roux: Place a large saucepan or Dutch oven over medium heat. Add ¼ cup of the unsalted butter and let it melt. Then whisk in the ¼ cup of all-purpose flour until fully combined to create a roux. Stir in the salt, black pepper, mustard powder, and hot sauce (or cayenne pepper), cooking for 1-2 minutes to develop the flavors.
- Add the dairy: Lower the heat to medium-low and slowly pour in the half and half while continuously whisking. Bring this mixture to a gentle boil, ensuring it thickens slightly.
- Melt the cheese: Stir in 2 cups of shredded sharp cheddar cheese and all of the shredded Swiss cheese. Continue stirring until the cheese fully melts into a creamy sauce.
- Combine noodles and sauce: Remove the pan from heat and fold the cooked macaroni noodles into the cheese sauce, ensuring all noodles are well-coated.
- Transfer to baking dish: Grease a 9×13-inch baking dish and pour the macaroni and cheese mixture into it, spreading evenly.
- Prepare the 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.
- 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 topping layer: Sprinkle the cracker and cheese mixture evenly over the mac and cheese in the baking dish.
- Bake: Place the dish in the preheated oven and bake for 30 minutes. For an extra crispy crust, switch the oven to broil on high during the last 2 minutes of baking, watching carefully to avoid burning.
Notes
- You can substitute whole milk for half and half for a lighter sauce, but the sauce may be slightly less creamy.
- Cayenne pepper can be adjusted or omitted based on your spice preference.
- Using freshly shredded cheese instead of pre-shredded helps the sauce melt smoother without additives.
- Broiling at the end is optional but enhances the crust’s crunchiness.
- For a gluten-free variation, use gluten-free pasta and a gluten-free flour or cornstarch in the roux.
