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Baked Mac and Cheese with Cheez-It Crust Recipe

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  • Author: admin
  • 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

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

  1. Preheat Oven: Preheat your oven to 350°F to prepare for baking the mac and cheese.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Top Mac and Cheese: Evenly sprinkle the Cheez-It and cheese mixture over the macaroni in the baking dish, covering the entire surface.
  12. 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.
  13. 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.
  14. 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.

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Find it online: https://primatrecipes.com/baked-mac-and-cheese-with-cheez-it-crust-recipe/