If comfort food ever had a superstar, it would be the Baked Mac and Cheese with Cheez-It Crust Recipe. This dish takes the classic creamy, cheesy macaroni and adds an irresistible twist with a crunchy, savory Cheez-It crust that elevates every bite. It’s like a warm hug on a plate, mixing melty cheese goodness with a crispy, buttery topping that makes this baked mac and cheese irresistibly addictive. Whether you’re feeding a crowd or craving a cozy dinner, this recipe delivers satisfaction with every forkful.
Ingredients You’ll Need
The ingredients for this Baked Mac and Cheese with Cheez-It Crust Recipe are wonderfully straightforward yet thoughtfully chosen to create a dish bursting with flavor and texture. Each element plays its part, from the sharp cheddar and Swiss cheeses blending creamy and nutty tones, to the signature crispy Cheez-It topping that adds that perfect golden crunch.
- Macaroni noodles (16 ounces): The classic pasta base that holds all the cheesy goodness with a satisfying bite.
- Sharp cheddar cheese (8 ounces, shredded): Provides rich, tangy flavor and melty texture essential for mac and cheese.
- Swiss cheese (8 ounces, shredded): Adds a smooth, slightly nutty balance to the sharp cheddar.
- Unsalted butter (½ cup, divided): Used for making the roux and crisping the crust, it brings richness and helps develop flavor.
- All-purpose flour (¼ cup) or cornstarch (2 tablespoons): Thickens the sauce to creamy perfection without lumps.
- Salt (1 ½ teaspoons): Enhances all the flavors, making the dish perfectly seasoned.
- Black pepper (1 teaspoon): Adds a mild kick to balance the richness.
- Mustard powder (1 teaspoon): A little tanginess that brightens up the cheese sauce.
- Hot sauce (3-4 dashes) or cayenne pepper (¼ teaspoon): Gives just the right hint of heat for an exciting flavor twist.
- Half and half or whole milk (3 cups): Ensures a luxuriously creamy sauce base without being too heavy.
- Cheez-It crackers (2 cups): The star of the crust, crushed to add that addicting crunch and cheesy flavor.
How to Make Baked Mac and Cheese with Cheez-It Crust Recipe
Step 1: Prepare the Pasta
Start by preheating your oven to 350°F. While it heats, bring a large pot of salted water to a roaring boil and cook your macaroni noodles according to the package instructions, usually around 7 to 8 minutes. Once perfectly al dente, drain and set aside—it’s the solid foundation for all that cheesy goodness.
Step 2: Get Your Cheese Ready
While the pasta is cooking, shred the sharp cheddar and Swiss cheeses. Freshly shredded cheese melts so much better than pre-shredded, making your sauce silky smooth. Set the cheeses aside until you’re ready to stir them in.
Step 3: Make the Roux and Season It
In a large saucepan over medium heat, melt ¼ cup of butter. Once it’s bubbling, whisk in the flour to create a roux, cooking it for about 1 to 2 minutes. This process is essential—it cooks out any raw flour taste and forms the thickening base for your sauce. Add salt, pepper, mustard powder, and hot sauce or cayenne, whisking to combine and build layers of flavor that will shine through your cheese sauce.
Step 4: Create the Creamy Cheese Sauce
Lower the heat to medium-low and slowly add the half and half while whisking constantly, which keeps the sauce smooth and lump-free. Bring the mixture to a gentle boil, then stir in 2 cups of shredded cheddar and all the Swiss cheese. Keep stirring until the cheese is fully melted and the sauce becomes irresistibly creamy. This is the moment when mac and cheese dreams come true.
Step 5: Combine Pasta and Cheese Sauce
Remove your sauce from the heat and gently fold in the cooked macaroni noodles, ensuring every piece is coated in that decadent cheesy heaven. Transfer the mixture into a greased 9 by 13-inch baking dish to prepare for the crowning crisp topping.
Step 6: Prepare the Cheez-It Crust
Grab a large sealable plastic bag and crush 2 cups of Cheez-It crackers using a rolling pin or pulse them briefly in a food processor, aiming for a mix of fine crumbs and some small chunks for textural interest. In a medium bowl, melt the remaining ¼ cup of butter and stir it together with the crushed Cheez-Its and the reserved ¼ cup of shredded cheddar cheese.
Step 7: Bake to Perfection
Evenly sprinkle the Cheez-It mixture over your cheesy macaroni. Slide the dish into the oven and bake for 30 minutes, allowing the topping to crisp and the cheese sauce to bubble invitingly. For an extra crispy crust, switch your oven to broil on high for the last 2 minutes—but watch closely to avoid burning. The result is a dish with creamy layers beneath a golden, crunchy crown that will wow everyone.
How to Serve Baked Mac and Cheese with Cheez-It Crust Recipe
Garnishes
Once out of the oven, fresh garnishes can add a pop of color and brightness that balances the richness. Sprinkle chopped fresh parsley or chives over the top for a subtle herby note and vibrant green contrast. A light dusting of smoked paprika can also add a delicate smoky undertone and pretty finish.
Side Dishes
This Baked Mac and Cheese with Cheez-It Crust Recipe pairs beautifully with crisp, fresh sides like a simple green salad dressed in lemon vinaigrette or roasted seasonal vegetables. For a heartier meal, you might serve it alongside grilled chicken or a juicy steak to balance the creamy decadence with protein and freshness.
Creative Ways to Present
For a fun twist on presentation, try serving this mac and cheese in individual ramekins topped with the Cheez-It crust for a personalized touch. You can also turn it into a layered casserole by alternating mac and cheese with cooked bacon or sautéed mushrooms before topping with the cheesy crust. No matter how you plate it, this dish always steals the show.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Mac and Cheese with Cheez-It Crust Recipe tastes just as lovely when stored properly. Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, making it a perfect next-day treat.
Freezing
If you want to save this comfort food for longer, it freezes well. Assemble the mac and cheese (without the Cheez-It topping, which can be added fresh before baking), then freeze in a suitable container for up to 2 months. Thaw overnight in the fridge before baking as usual.
Reheating
To reheat, cover the dish with foil and warm it in a preheated oven at 350°F until heated through, about 15-20 minutes. For a crispier topping, remove the foil during the last 5 minutes. Reheating on the stovetop is also possible but be cautious not to over-stir and break the pasta.
FAQs
Can I substitute other cheeses in this recipe?
Absolutely! While sharp cheddar and Swiss create a perfect balance here, feel free to experiment with gouda, mozzarella, or Gruyère to suit your taste. Just keep in mind the meltability and flavor intensity to maintain that creamy, delicious sauce.
Is there a way to make this recipe gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free blend or cornstarch, as suggested in the recipe. For the crust, use gluten-free cheese crackers, which will provide a similar crunch without the gluten. Just be sure to check all ingredient labels carefully.
Can I make the cheese sauce ahead of time?
You can prepare the cheese sauce a few hours ahead and refrigerate it, but it may thicken as it cools. Gently reheat it on the stove with a splash of milk or half and half, whisking until creamy again before combining with pasta.
How spicy is this recipe with hot sauce?
The hot sauce or cayenne pepper adds just a subtle warmth that enhances the flavors without overpowering the dish. If you prefer no heat, you can omit it entirely, and your mac and cheese will still be delicious.
Can I use whole milk instead of half and half?
Yes, whole milk works well to make the sauce creamy but a bit lighter than half and half. If using milk, just be sure to stir the sauce thoroughly and monitor the thickness, as milk is less rich and can yield a thinner sauce.
Final Thoughts
You simply must try this Baked Mac and Cheese with Cheez-It Crust Recipe if you’re looking for a dish that combines nostalgic comfort with a fun, irresistible twist. It’s creamy, crunchy, and bursting with flavor — everything you want in a crowd-pleasing meal or a cozy night in. Once you make it, it will quickly become a go-to favorite, trusted to satisfy those cheesy cravings every time.
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 Dish
- Method: Baking
- Cuisine: American
Description
This Baked Mac and Cheese with Cheez-It Crust combines creamy sharp cheddar and Swiss cheese sauce with a crunchy, savory Cheez-It topping. It’s a comforting twist on the classic macaroni and cheese, baked to golden perfection and bursting with cheesy flavor and a crispy crust.
Ingredients
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)
Cheez-It Crust
- 2 cups Cheez-It crackers
- ¼ cup shredded sharp cheddar cheese (reserved from above)
- ¼ cup unsalted butter (melted)
Instructions
- Preheat the Oven: Preheat your oven to 350°F to prepare for baking the casserole later.
- Cook the 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 the Cheese: While noodles cook, shred both the sharp cheddar and Swiss cheeses; set aside.
- Make the Roux: Place a large saucepan or Dutch oven on the stove over medium heat. Add ¼ cup of unsalted butter and let it melt completely. Then whisk in the ¼ cup of all-purpose flour to form a roux. Season the roux with salt, black pepper, mustard powder, and hot sauce. Continue whisking and cooking for another 1-2 minutes to develop flavor.
- Add Half and Half: Reduce heat to medium-low and slowly pour in the 3 cups of half and half, whisking constantly to combine with the roux. Bring the mixture to a gentle boil, stirring frequently until smooth and slightly thickened.
- Incorporate Cheese: Stir in 2 cups of shredded sharp cheddar and all the shredded Swiss cheese. Continue stirring until the cheese fully melts into a creamy sauce, then remove from heat.
- Combine with Macaroni: Add the cooked macaroni noodles into the cheese sauce and stir well to combine. Transfer the cheesy macaroni mixture evenly into a greased 9×13 inch baking dish.
- Prepare the Crust: Crush the Cheez-It crackers by placing them in a large zipper bag and using a rolling pin, or pulse them in a food processor until finely crushed. In a medium bowl, melt the remaining ¼ cup unsalted butter and combine it with the crushed Cheez-It crackers and the reserved ¼ cup shredded sharp cheddar cheese.
- Top the Mac and Cheese: Sprinkle the Cheez-It and cheese crumb mixture evenly over the macaroni and cheese in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes. For an extra crispy top, switch the oven to broil on high during the last 2 minutes of baking.
Notes
- You can substitute whole milk for half and half if a lighter sauce is preferred but expect a slightly less creamy texture.
- If you like it spicier, increase the hot sauce or cayenne pepper to taste.
- Using fresh shredded cheese rather than pre-shredded yields a smoother sauce because it melts better.
- Ensure to watch the casserole closely during the broil step to prevent burning the crust.
- Leftovers reheat well in the oven or microwave with a splash of milk to maintain creaminess.
