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
Scale
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.
