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
Scale
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.
