Description
This Baked Mac and Cheese with a Cheez-It Crust is a creamy, cheesy twist on the classic comfort food. Featuring a rich blend of sharp cheddar and Swiss cheese combined into a smooth sauce and topped with a crunchy, irresistible Cheez-It cracker crust, this recipe is perfect for a hearty family meal or cozy gathering.
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 above)
- ¼ cup unsalted butter (melted, reserved from above)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking your mac and cheese later.
- Cook Macaroni: Bring a large pot of salted water to a boil over the stove. Add macaroni noodles and cook according to package instructions until al dente. Drain well and set aside.
- Prepare Cheese: While pasta cooks, shred both the sharp cheddar and Swiss cheeses, separating ¼ cup of cheddar for the topping. Set the shredded cheeses aside.
- Make Roux: Place a large saucepan or Dutch oven over medium heat on the stove. Add ¼ cup of unsalted butter and let it melt completely. Stir in ¼ cup of flour and whisk until a smooth roux forms.
- Season Roux: Add 1 ½ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon mustard powder, and 3-4 dashes of hot sauce or ¼ teaspoon cayenne pepper to the roux. Whisk to combine and cook for 1-2 minutes to develop flavors.
- Add Dairy: Reduce heat to medium-low and slowly pour in the half and half while whisking continuously to incorporate the roux fully. Bring the mixture to a gentle boil.
- Melt Cheese Sauce: Stir in 2 cups shredded sharp cheddar and all the Swiss cheese, cooking and stirring consistently until they melt into a creamy cheese sauce.
- Combine Pasta and Sauce: Remove the cheese sauce from heat. Stir the cooked macaroni noodles into the sauce until well coated. Transfer everything to a greased 9×13 inch baking dish.
- Prepare Crust: Place the Cheez-It crackers in a large resealable bag and crush them using a rolling pin, or pulse them in a food processor until fine crumbs are formed.
- Mix Topping: In a medium bowl, melt the remaining ¼ cup unsalted butter. Mix the melted butter with crushed Cheez-It crackers and the reserved ¼ cup shredded cheddar cheese.
- Top Mac and Cheese: Evenly sprinkle the Cheez-It and cheddar topping mixture over the macaroni and cheese in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes until the sauce is bubbly and the crust is golden and crisp. For an extra crispy crust, broil on high for the last 2 minutes of cooking if desired.
Notes
- You can substitute whole milk for half and half for a lighter sauce, but the dish may be less creamy.
- To avoid a soggy crust, make sure to evenly spread the topping and bake uncovered.
- If you prefer a spicier kick, increase the hot sauce or cayenne pepper to taste.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven to maintain crispiness.
- Using freshly shredded cheese rather than pre-shredded will result in a smoother sauce due to less anti-caking agents.
