Description
This Baked Mac and Cheese with Cheez-It Crust is a comforting and indulgent twist on the classic macaroni and cheese. Creamy sharp cheddar and Swiss cheese sauce coats perfectly cooked macaroni, topped with a crunchy, buttery Cheez-It cracker crust that adds an exciting texture and savory depth. Easy to prepare and perfect for family dinners or potlucks, this recipe combines familiar flavors with a fun, crispy topping that everyone will love.
Ingredients
Scale
Mac 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)
- ¼ cup unsalted butter
- 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 unsalted butter
- ¼ cup shredded cheddar cheese (reserved from the cheddar cheese)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare it for baking the mac and cheese.
- 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.
- Start the roux: Place a large saucepan or Dutch oven over medium heat on the stove. Add ¼ cup unsalted butter and let it melt completely.
- Add flour and seasonings: Whisk in ¼ cup all-purpose flour until combined and smooth to form a roux. Season with 1 ½ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon mustard powder, and 3-4 dashes of hot sauce or cayenne pepper. Cook while whisking for 1-2 minutes to enhance the flavors.
- Add half and half: Reduce the heat to medium-low. Slowly pour in 3 cups half and half, whisking constantly to prevent lumps. Bring the mixture to a gentle boil to thicken the sauce.
- Melt cheeses into sauce: Stir in 2 cups shredded cheddar cheese (reserve ¼ cup for the topping) and all the shredded Swiss cheese. Continue stirring until the cheese is fully melted, creating a creamy cheese sauce.
- Combine with macaroni: Remove the sauce from heat. Stir in the drained macaroni noodles, ensuring all noodles are coated in the cheese sauce. Transfer the mixture to a greased 9×13 inch baking dish.
- Prepare Cheez-It topping: Crush 2 cups of Cheez-It crackers either in a large zipper bag using a rolling pin or pulse in a food processor until finely crushed.
- Mix topping ingredients: Melt ¼ cup unsalted butter in a medium bowl. Combine the crushed Cheez-Its with the melted butter and the remaining ¼ cup shredded cheddar cheese until evenly mixed.
- Add topping to dish: Sprinkle the Cheez-It mixture evenly over the mac and cheese in the baking dish, creating a flavorful crust.
- Bake and broil (optional): Place the baking dish in the preheated oven and bake for 30 minutes until bubbly and heated through. For a crispier crust, switch the oven to broil on high for the last 2 minutes of cooking time, keeping a close watch to prevent burning.
Notes
- You can substitute whole milk instead of half and half for a lighter version of the sauce.
- If you prefer a spicier crust, add a pinch of cayenne powder to the crushed Cheez-It topping mixture.
- Using a Dutch oven helps in even heat distribution while preparing the cheese sauce, but a large saucepan works well too.
- Make sure to watch the mac and cheese closely during the broil phase to avoid burning the crust.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
