If you’re craving comfort food with a fun, crispy twist, this Baked Mac and Cheese with Cheez-It Crust Recipe is an absolute game changer. Creamy, cheesy macaroni blends perfectly with sharp cheddar and Swiss, then bakes to bubbly perfection under a golden, buttery Cheez-It cracker crust that adds both crunch and a rich, savory kick. It’s the kind of dish that feels like a warm hug on a plate, perfect for family dinners, gatherings, or just spoiling yourself with a nostalgic favorite made new again.
Ingredients You’ll Need
These ingredients come together in a truly special way, each playing an essential role in creating the ultimate comfort food experience. From the creamy cheeses to the crunchy Cheez-It topping, every element is simple but incredibly impactful for flavor, texture, and color.
- 16 ounces uncooked macaroni noodles: The perfect pasta base, tender yet sturdy enough to hold the creamy sauce.
- 8 ounces sharp cheddar cheese (shredded, about 2 ¼ cups): Brings that classic, tangy punch mac and cheese fans love.
- 8 ounces Swiss cheese (shredded, about 2 ¼ cups): Adds mellow nutty flavor and smooth melting quality.
- ½ cup unsalted butter (divided): Creates richness in the sauce and helps crisp up the crust.
- ¼ cup all-purpose flour (or 2 tablespoons cornstarch): Thickens the cheese sauce to creamy perfection.
- 1 ½ teaspoons salt: Elevates every flavor, balancing the cheeses and spices.
- 1 teaspoon black pepper: Offers just a touch of warmth.
- 1 teaspoon mustard powder: Adds a subtle tang that sharpens the flavor profile.
- 3-4 dashes hot sauce (or ¼ teaspoon cayenne pepper): Provides a gentle heat that wakes up the taste buds.
- 3 cups half and half (or whole milk): Creates the creamy, luscious base for the cheese sauce.
- 2 cups Cheez-It crackers: That secret weapon for a crunchy, cheesy topping that makes this recipe unforgettable.
How to Make Baked Mac and Cheese with Cheez-It Crust Recipe
Step 1: Prep and Cook Your Macaroni
Start by preheating your oven to 350°F. Bring a large pot of salted water to a boil and cook the macaroni noodles according to package instructions until they are perfectly al dente. Drain and set aside—this is going to be the comfy foundation for that luscious cheese sauce.
Step 2: Shred the Cheeses
While the noodles cook, shred your sharp cheddar and Swiss cheeses. Getting them ready now means everything comes together smoothly when you make the sauce, and the fresh shreds melt beautifully for that creamy texture.
Step 3: Make the Roux and Season the Sauce
In a large saucepan or Dutch oven over medium heat, melt ¼ cup of unsalted butter. Whisk in the flour to create a roux—the base of your sauce that thickens it to perfection. Season with salt, black pepper, mustard powder, and dashes of hot sauce. Cook this mixture for 1 to 2 minutes to fully develop those wonderful spices and flavors.
Step 4: Add the Half and Half and Melt the Cheese
Lower the heat to medium-low and slowly pour in the half and half, whisking constantly to combine it with the roux. Bring the mixture to a gentle boil while stirring. Then add 2 cups of shredded cheddar (reserving a bit for later) and all the Swiss cheese, stirring consistently until the sauce is smooth, creamy, and melted to cheesy perfection.
Step 5: Combine Macaroni and Cheese Sauce
Remove the sauce from heat and gently stir in the cooked macaroni noodles. This coats every piece with creamy, cheesy goodness. Pour this mixture into a greased 9×13 inch baking dish, setting the stage for the delicious crust.
Step 6: Prepare the Cheez-It Crust
Place the Cheez-It crackers in a large zipper bag and crush them with a rolling pin or pulse them in a food processor until they’re crumbly but still have some texture. Melt the remaining ¼ cup butter in a bowl and mix it with the crushed Cheez-Its and reserved cheddar cheese. This magic topping will bring crunch and an extra burst of cheesy flavor.
Step 7: Bake to Crispy, Cheesy Perfection
Sprinkle the Cheez-It topping evenly over the macaroni and cheese. Bake for 30 minutes at 350°F. For a golden, extra crispy finish, switch your oven to broil on high for the last 2 minutes—but keep an eye on it so it doesn’t burn. When it’s done, you’ll have a bubbling, crunchy masterpiece ready to devour.
How to Serve Baked Mac and Cheese with Cheez-It Crust Recipe
Garnishes
For a fresh pop of color and flavor, sprinkle chopped fresh parsley or chives on top just before serving. A little fresh herb brightness contrasts wonderfully with the rich creaminess and crunchy crust.
Side Dishes
This Baked Mac and Cheese with Cheez-It Crust Recipe pairs beautifully with simple greens like a crisp Caesar salad or sautéed garlic broccoli. The light sides balance the richness and make a complete, satisfying meal.
Creative Ways to Present
Serve this dish in individual ramekins for a personal touch at dinner parties or family meals. Or use muffin tins to make mac and cheese cups with Cheez-It crusts—perfect for parties where guests want easy-to-eat portions with that iconic crunchy topping intact.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, so it can be even better the next day!
Freezing
This recipe freezes well! Place cooled portions in freezer-safe containers and freeze for up to 2 months. To prevent the crust from getting soggy, consider freezing without the Cheez-It topping and adding it fresh before baking later.
Reheating
Reheat in the oven at 350°F until warmed through, about 15-20 minutes. To restore crispiness, add a little extra crushed Cheez-It topping before reheating or briefly broil for 1-2 minutes at the end.
FAQs
Can I use different cheeses in this Baked Mac and Cheese with Cheez-It Crust Recipe?
Absolutely! While sharp cheddar and Swiss provide classic flavor and melting qualities, you can experiment with Gruyère, mozzarella, or Monterey Jack for a new twist. Just aim for cheeses that melt smoothly.
Is there a way to make this dish gluten-free?
Yes! Use gluten-free macaroni and substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Make sure to check that your Cheez-It crackers are gluten-free or swap them for a gluten-free cracker alternative.
What if I don’t have Cheez-Its—can I use something else for the crust?
You can! Panko breadcrumbs mixed with melted butter and extra cheese make a great crunchy topping too. For an extra cheesy flavor, add some finely grated Parmesan to the breadcrumbs.
Can I make this recipe vegan or dairy-free?
For a vegan version, use plant-based butter, milk alternatives like oat or almond milk, and vegan cheese substitutes that melt well. There are also vegan “cheddar” style crackers that might work for the crust.
How spicy is the hot sauce in this recipe?
The 3-4 dashes add a subtle, warming heat that balances the richness without overpowering the dish. You can always reduce or omit the hot sauce if you prefer milder flavors, or add more if you like a bit of a kick.
Final Thoughts
This Baked Mac and Cheese with Cheez-It Crust Recipe is a joyful celebration of comfort food with a crispy, cheesy upgrade that’s impossible to resist. It’s perfect for cozy family dinners or impressing friends with a fun twist on a classic. Once you try it, you’ll understand why it’s become one of those beloved go-to recipes that everyone asks for again and again. So grab your macaroni and those Cheez-Its, and get ready to indulge in a dish that’s pure happiness in every bite!
Print
Baked Mac and Cheese with Cheez-It Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked Mac and Cheese with Cheez-It Crust is a creamy, cheesy comfort food classic elevated with a crunchy, savory Cheez-It cracker topping. The recipe features a smooth cheese sauce made from sharp cheddar and Swiss cheeses, combined with a seasoned roux and half and half for richness. The macaroni is cooked to tender perfection, mixed into the luscious cheese sauce, and then baked with a crisp, buttery Cheez-It crust that adds an irresistible texture and flavor contrast. Perfect for family dinners or potlucks, this dish guarantees a satisfying and crowd-pleasing experience.
Ingredients
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 the mac and cheese.
- Cook Macaroni: Bring a large pot of salted water to a boil on the stovetop. Add the macaroni noodles and cook according to the package instructions until al dente. Drain well and set aside.
- Prepare Cheese: While the noodles boil, shred both the sharp cheddar and Swiss cheeses and set them aside separately, reserving ¼ cup of cheddar for the topping later.
- 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 flour and whisk continuously to form a roux, cooking for 1-2 minutes to develop the flavors.
- Season Roux: Add 1 ½ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon mustard powder, and 3-4 dashes of hot sauce (or cayenne pepper) to the roux. Whisk well to combine all spices evenly into the mixture.
- Add Dairy: Reduce heat to medium-low and slowly pour in the 3 cups of half and half while whisking constantly to avoid lumps. Bring the sauce to a gentle boil while whisking.
- Incorporate Cheese: Gradually stir in 2 cups shredded sharp cheddar and all the Swiss cheese. Continue stirring until the cheese has fully melted into a smooth, creamy sauce.
- Combine Pasta and Sauce: Remove the cheese sauce from heat and fold in the cooked macaroni noodles until evenly coated. Transfer this mixture into a greased 9×13 inch baking dish.
- Prepare Crust: Crush the 2 cups of Cheez-It crackers inside a large zip-top bag using a rolling pin, or pulse them in a food processor until crumbly but not powdered.
- Mix Topping: 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 cheddar cheese. Mix thoroughly to coat the crumbs well with butter.
- Top Mac and Cheese: Evenly sprinkle the Cheez-It and cheese mixture over the macaroni in the baking dish, covering the entire surface.
- Bake: Place the dish in the preheated oven and bake for 30 minutes until the sauce is bubbly and the topping is golden and crisp.
- Optional Broil: For an extra crispy crust, switch the oven setting to broil on high and broil the mac and cheese for 2 additional minutes. Watch closely to avoid burning.
- Serve: Remove from oven and let sit for a few minutes before serving hot for the best texture and flavor.
Notes
- You can substitute whole milk for half and half for a lighter sauce, but it may be less creamy.
- If you prefer a spicier kick, increase the hot sauce or cayenne pepper to taste.
- Use freshly shredded cheese rather than pre-shredded for smoother melting and better flavor.
- Make sure to grease the baking dish well to prevent sticking.
- For a gluten-free version, substitute the all-purpose flour with cornstarch as indicated and ensure Cheez-It crackers are replaced with a gluten-free crunchy topping.
- Leftovers reheat well in the oven or microwave, but the crust may lose some crispness.
