If you’ve ever thought mac and cheese couldn’t get any better, wait until you try this Baked Mac and Cheese with Cheez-It Crust Recipe. It takes the comforting creaminess of classic mac and cheese and elevates it with a uniquely crispy, cheesy Cheez-It topping that adds an addictive crunch and bold flavor. This dish is guaranteed to transform your dinner table into a celebration of cheesy goodness and crispy delight that everyone will rave about.
Ingredients You’ll Need
Gathering these straightforward, pantry-friendly ingredients is the first step to creating a truly spectacular baked mac and cheese. Each element plays a vital role, whether it’s building that creamy, velvety cheese sauce, delivering perfect pasta texture, or crafting the unforgettable Cheez-It crust.
- 16 ounces uncooked macaroni noodles: The classic pasta shape that holds onto the rich cheese sauce perfectly.
- 8 ounces sharp cheddar cheese (shredded into approximately 2 ¼ cups): Provides that tangy, robust flavor everyone loves in mac and cheese.
- 8 ounces Swiss cheese (shredded into approximately 2 ¼ cups): Adds a smooth, nutty undertone for a balanced cheese blend.
- ½ cup unsalted butter (divided): Helps create a luscious roux for thickening and adds richness.
- ¼ cup all-purpose flour (or 2 tablespoons cornstarch): Essential for thickening your creamy cheese sauce to perfection.
- 1 ½ teaspoons salt: Enhances all the flavors in the dish for that savory edge.
- 1 teaspoon black pepper: Adds a gentle kick of spice to balance the cheese’s richness.
- 1 teaspoon mustard powder: Brings depth and a subtle tang to the sauce.
- 3-4 dashes hot sauce (or ¼ teaspoon cayenne pepper): Introduces a gentle heat that cuts through the creamy richness without overpowering.
- 3 cups half and half (or whole milk): Creates the silky, smooth sauce that coats every noodle lovingly.
- 2 cups Cheez-It crackers: Crushed for the star crispy crust that sets this Baked Mac and Cheese with Cheez-It Crust Recipe apart.
How to Make Baked Mac and Cheese with Cheez-It Crust Recipe
Step 1: Prep Your Pasta
Start by preheating your oven to 350°F, then boil a large pot of salted water. Cook the macaroni noodles until al dente according to the package directions—don’t overcook, so they keep a nice bite after baking. Drain the noodles and set them aside while you prepare the cheese sauce. This sets a perfect foundation for melding flavors later on.
Step 2: Shred the Cheeses
While the pasta cooks, shred your sharp cheddar and Swiss cheese. Having these ready makes the cheese sauce assembly seamless. Freshly shredded cheese melts better and gives the sauce that rich, indulgent texture that pre-shredded packets often can’t deliver.
Step 3: Make the Roux and Season
In a large saucepan or Dutch oven over medium heat, melt ¼ cup of butter. Once melted, whisk in the flour to create a roux. Add your salt, black pepper, mustard powder, and hot sauce. Whisk everything together and let it cook gently for 1 to 2 minutes—this step enhances the spices’ aroma and thickens your base.
Step 4: Create the Creamy Cheese Sauce
Lower the heat to medium-low and very slowly pour in the half and half, whisking constantly so you get a silky, lump-free sauce. Bring it to a gentle boil, then stir in 2 cups of cheddar cheese (reserve a bit of cheddar for the topping) and all of the Swiss cheese. Keep stirring until the cheese fully melts and transforms into a luscious, creamy sauce.
Step 5: Combine Pasta and Cheese Sauce
Remove the sauce from heat and gently fold in the cooked macaroni noodles until every noodle is deliciously coated. Transfer this cheesy mixture into a greased 9 by 13-inch baking dish—this will soon turn golden and bubbly in the oven.
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 in a food processor until they become finely crumbed with some texture remaining. Melt the remaining ¼ cup of butter in a bowl, then combine it with the crushed crackers and the leftover ¼ cup of shredded cheddar cheese. This mixture will top your mac and cheese with an irresistible crispy shell.
Step 7: Bake to Gooey Perfection
Spread the buttery Cheez-It topping evenly over your mac and cheese. Bake in the oven for 30 minutes, allowing the crust to brown and the cheese to bubble magnificently. For an extra golden crunch, switch the oven to broil on high for the final 2 minutes—but keep close watch so it doesn’t burn!
How to Serve Baked Mac and Cheese with Cheez-It Crust Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a perfect pop of color and subtle freshness that contrasts beautifully with the rich, gooey mac and the crunchy crust. You can also add a light dusting of smoked paprika or extra cracked black pepper for visual interest and a tiny flavor boost.
Side Dishes
This Baked Mac and Cheese with Cheez-It Crust Recipe shines as a comforting main, but it pairs wonderfully with crisp green salads, roasted vegetables, or tangy coleslaw to balance the indulgence. Grilled chicken or barbecued ribs can also complement it well for heartier meals.
Creative Ways to Present
For parties or potlucks, serve this mac and cheese in individual ramekins topped with the Cheez-It crust for a charming personal touch. You can also scoop it into hollowed-out bell peppers or baked tomatoes to add a fresh vegetable twist and create a stunning presentation everyone will love.
Make Ahead and Storage
Storing Leftovers
After enjoying your Baked Mac and Cheese with Cheez-It Crust Recipe, let the leftovers cool to room temperature before covering tightly with plastic wrap or foil. Store in the refrigerator for up to 3-4 days, making sure to keep the crust intact as much as possible for that lovely texture.
Freezing
This dish freezes well, too! Portion into airtight containers or freezer bags and freeze for up to 2 months. It’s a fantastic option for busy nights when you want a fuss-free, cheesy comfort meal ready at a moment’s notice.
Reheating
For reheating, the oven is your best friend to help preserve that crispy Cheez-It topping. Bake at 350°F until heated through, about 20 minutes, or use the broiler briefly to revive the crust’s crunch. If you’re in a hurry, microwaving works but may soften the crust.
FAQs
Can I use other types of cheese in the Baked Mac and Cheese with Cheez-It Crust Recipe?
Absolutely! While sharp cheddar and Swiss provide a classic, balanced flavor, feel free to experiment with cheeses like Gruyère, Fontina, or Monterey Jack to customize your creamy sauce to your taste.
What if I don’t have Cheez-It crackers? What’s a good substitute?
You can use other crunchy cheese crackers, seasoned breadcrumbs, or even crushed tortilla chips. Just aim for something with a strong cheesy flavor and a sturdy crunch to mimic that signature crust.
Is this recipe spicy because of the hot sauce?
The hot sauce or cayenne pepper adds just a mild warmth to balance the richness—it’s subtle, not overpowering. You can adjust the amount to your preference or omit it if you prefer no heat.
Can I make this recipe gluten-free?
Yes! Use gluten-free macaroni, substitute the all-purpose flour with a gluten-free flour blend or cornstarch (as suggested), and ensure your Cheez-It crackers or alternative crust ingredients are gluten-free.
Can I prepare the mac and cheese sauce ahead of time?
Definitely! You can make the cheese sauce and cook the noodles in advance. Store them separately in the fridge and assemble with the Cheez-It topping before baking to keep everything fresh and delicious.
Final Thoughts
This Baked Mac and Cheese with Cheez-It Crust Recipe is a true crowd-pleaser, combining comfort food nostalgia with a fun, crunchy twist. Once you try it, it will likely become a favorite to make again and again whenever you crave warm, cheesy satisfaction with a little extra flair. So grab those Cheez-Its and get cooking—your soul and taste buds will thank you!
Print
Baked Mac and Cheese with Cheez-It Crust Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Baked Mac and Cheese with Cheez-It Crust is a deliciously creamy and cheesy macaroni dish topped with a crunchy, flavorful Cheez-It cracker crust. Combining sharp cheddar and Swiss cheeses with a creamy roux-based sauce, this comfort food favorite is baked to golden perfection, offering a perfect balance of gooey and crispy textures in every bite.
Ingredients
Macaroni and Cheese
- 16 ounces uncooked macaroni noodles
- 8 ounces sharp cheddar cheese (shredded, approx. 2 ¼ cups)
- 8 ounces Swiss cheese (shredded, approx. 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 Topping
- 2 cups Cheez-It crackers
- ¼ cup unsalted butter (melted)
- ¼ cup shredded sharp cheddar cheese (reserved from above)
Instructions
- Preheat Oven: Preheat the 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 stove. Add the macaroni noodles and cook according to package directions until al dente. Drain and set aside.
- Prepare Cheeses: While the pasta is boiling, shred the sharp cheddar and Swiss cheeses and set aside for later use.
- Make Roux: Place a large saucepan or Dutch oven over medium heat. Add ¼ cup unsalted butter and let it melt. Whisk in ¼ cup flour 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, whisking constantly, for 1-2 minutes to develop flavor.
- Add Dairy: Reduce heat to medium-low. Slowly pour in 3 cups half and half while whisking continuously to avoid lumps and combine with the roux. Bring the mixture to a gentle boil, stirring frequently.
- Incorporate Cheeses: Stir in 2 cups shredded cheddar cheese (reserve ¼ cup for topping) along with all the shredded Swiss cheese. Continue stirring until the cheese melts completely into a smooth, creamy sauce.
- Combine Pasta and Cheese Sauce: Remove the sauce from heat. Stir in the cooked macaroni noodles until well coated with the cheese sauce. Transfer the mixture to a greased 9×13 inch baking dish evenly.
- Prepare Crust Topping: Crush the Cheez-It crackers in a large zipper bag using a rolling pin or pulse them gently in a food processor until coarsely ground.
- Mix Topping: In a medium bowl, melt ¼ cup unsalted butter. Combine the melted butter with the crushed Cheez-Its and the reserved ¼ cup shredded cheddar cheese, mixing thoroughly.
- Add Topping to Dish: Evenly sprinkle the Cheez-It mixture over the mac and cheese in the baking dish, creating a flavorful crust layer.
- Bake: Place the dish in the preheated oven and bake for 30 minutes or until the casserole is bubbly and the crust is golden brown.
- Optional Broil: For an extra crispy crust, switch the oven to broil on high for the last 2 minutes of cooking. Keep a close eye to prevent burning.
Notes
- You can substitute whole milk for half and half for a lighter sauce, but the dish will be less rich.
- Mustard powder enhances the flavor of the cheese sauce; do not omit.
- Use sharp cheddar for the best flavor; mild cheddar will not provide the same intensity.
- If you prefer less spice, reduce or omit the hot sauce or cayenne pepper.
- For gluten-free version, substitute all-purpose flour with cornstarch or gluten-free flour blend.
- Crushed Cheez-Its can be made finer or coarser depending on desired crust texture.
- Leftovers reheat well in the oven or microwave but may lose some crust crispiness.
