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 combination of sharp cheddar and Swiss cheese in a smooth, seasoned cheese sauce baked to golden perfection makes it a crowd-pleaser perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 16 ounces uncooked macaroni noodles
Cheese Sauce
- 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)
Topping
- 2 cups Cheez-It crackers
- ¼ cup shredded sharp cheddar cheese (reserved from the 8 ounces)
- ¼ cup unsalted butter (melted)
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it’s ready to bake your mac and cheese later.
- Cook Macaroni: Bring a large pot of salted water to a boil on the stove, then add the macaroni noodles. Cook according to package directions until al dente. Drain well and set aside.
- Prepare Cheese: While noodles boil, shred the sharp cheddar and Swiss cheeses. Set aside ¼ cup shredded cheddar for the topping and keep the rest for the sauce.
- Make Roux: Heat a large saucepan or Dutch oven over medium heat. Add ¼ cup unsalted butter and let it melt. Whisk in ¼ cup all-purpose flour to form a roux. Stir in salt, black pepper, mustard powder, and hot sauce or cayenne pepper. Cook this mixture for 1-2 minutes to develop flavor.
- Add Liquid: Lower heat to medium-low. Slowly pour in the half and half while whisking continuously to combine with the roux. Bring the mixture to a gentle boil, allowing it to thicken.
- Add Cheese: Stir in the majority of the shredded sharp cheddar cheese (except the reserved ¼ cup) and all the Swiss cheese. Keep stirring until the cheese completely melts into a creamy sauce.
- Combine Pasta and Sauce: Remove the saucepan from heat. Mix in the cooked macaroni noodles until fully coated with the cheese sauce. Transfer this mixture into a greased 9×13 inch baking dish.
- Prepare Topping: Crush the Cheez-It crackers either in a large zip-top bag using a rolling pin or pulse them in a food processor until crumbly.
- Mix Topping Ingredients: Melt the remaining ¼ cup unsalted butter in a medium bowl. Combine the melted butter with the crushed Cheez-It crumbs and the reserved shredded cheddar cheese. Mix thoroughly.
- Add Topping: Evenly sprinkle the Cheez-It and cheese mixture over the mac and cheese in the baking dish, creating a crunchy crust layer.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes until the cheese is bubbly and the crust is golden brown.
- Optional Broil: For an extra crispy topping, switch the oven to broil on high for the last 2 minutes of baking. Watch carefully to prevent burning. Remove from oven and let cool slightly before serving.
Notes
- You can substitute whole milk for half and half for a lighter sauce, but it might be less creamy.
- If you prefer a spicier kick, increase the hot sauce or cayenne pepper slightly.
- For gluten-free, use gluten-free pasta and a gluten-free flour substitute for the roux.
- Be careful when broiling the last 2 minutes to avoid burning the topping.
- For extra cheesiness, add more cheddar or Swiss cheese in the sauce or on top.
