Description
This Baked Mac and Cheese with Cheez-It Crust is a creamy, cheesy comfort food classic elevated with a crunchy, flavorful Cheez-It cracker topping. The blend of sharp cheddar and Swiss cheese creates a rich sauce, while the buttery roux and spices add depth. Baked to golden perfection, this dish serves as a perfect crowd-pleaser for family dinners or gatherings.
Ingredients
Scale
Macaroni and Cheese
- 16 ounces uncooked macaroni noodles
- 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)
Cheez-It Crust
- 2 cups Cheez-It crackers
- ¼ cup unsalted butter (melted)
- ¼ cup shredded sharp cheddar cheese (reserved from above)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) 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 Cheese: While the noodles cook, shred the sharp cheddar and Swiss cheeses and set aside.
- 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, then season with 1 ½ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon mustard powder, and 3-4 dashes of hot sauce. Cook, whisking constantly, for 1-2 minutes to develop the flavors.
- Add Dairy: Reduce heat to medium-low and slowly pour in the 3 cups of half and half while whisking continuously to combine with the roux. Bring the mixture to a gentle boil, stirring frequently to avoid lumps.
- Melt Cheese: Stir in 2 cups of the shredded sharp cheddar cheese (reserve ¼ cup for topping) and all of the shredded Swiss cheese. Continue stirring until the cheese melts completely into a smooth and creamy sauce. Remove from heat.
- Combine Pasta and Sauce: Add the cooked macaroni noodles to the cheese sauce and stir well to coat evenly. Transfer this mixture into a greased 9×13 inch baking dish.
- Prepare Crust: Crush the Cheez-It crackers in a large zip-top bag using a rolling pin or pulse them in a food processor until coarse crumbs form.
- Mix Crust Topping: In a medium bowl, melt the remaining ¼ cup unsalted butter. Combine the melted butter with the crushed Cheez-It crumbs and the reserved ¼ cup shredded sharp cheddar cheese, mixing until well coated.
- Apply Crust: Evenly sprinkle the Cheez-It mixture over the mac and cheese in the baking dish, creating a crispy topping layer.
- Bake: Place the dish in the preheated oven and bake for 30 minutes until 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 time, watching carefully to prevent burning.
Notes
- You can substitute whole milk for half and half for a lighter sauce, but it may be less creamy.
- Use freshly shredded cheese rather than pre-shredded for better melting and creaminess.
- If you prefer a spicier kick, increase the cayenne pepper or hot sauce according to your taste.
- Ensure to watch the mac and cheese closely during the broil step to avoid burning the crust.
- For gluten-free version, use gluten-free flour or cornstarch and gluten-free macaroni noodles.
