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
Scale
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.
