Description
This Baked Mac and Cheese with Cheez-It Crust recipe delivers a rich, creamy, and cheesy pasta dish topped with a crispy and flavorful Cheez-It breadcrumb crust. Made with a blend of sharp cheddar and Swiss cheeses in a creamy roux-based sauce, this comforting casserole is baked to golden perfection, offering a delicious twist on classic mac and cheese.
Ingredients
Scale
Mac 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 (for crust)
- ¼ cup shredded sharp cheddar cheese (reserved from mac and cheese)
Instructions
- Preheat the Oven: Preheat your oven to 350°F to prepare for baking the mac and cheese with the Cheez-It crust.
- Cook the 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 the noodles and set them aside.
- Shred the Cheese: While the noodles are boiling, shred the sharp cheddar and Swiss cheeses and set aside for the cheese sauce and topping.
- Make the Roux: Place a large saucepan or Dutch oven on the stove over medium heat. Add ¼ cup unsalted butter and melt it. Stir in ¼ cup flour and whisk 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 for 1–2 minutes to develop flavor.
- Add Half and Half: Reduce the heat to medium-low and slowly pour in the 3 cups of half and half, whisking constantly to combine with the roux. Bring the mixture to a gentle boil.
- Add Cheese to Sauce: Stir in 2 cups of shredded sharp cheddar and all of the Swiss cheese. Stir consistently until all cheese melts and the sauce becomes creamy.
- Combine Pasta and Sauce: Remove the sauce from heat once the cheese is melted. Stir in the cooked macaroni noodles, ensuring they are evenly coated with the cheese sauce. Transfer the mixture to a greased 9×13 inch baking dish.
- Prepare Cheez-It Crust: Crush the Cheez-It crackers by placing them in a large zipper bag and crushing with a rolling pin or pulsing in a food processor until crumbly but not powdery.
- Melt Butter for Crust: In a medium bowl, melt ¼ cup unsalted butter and combine it with the crushed Cheez-It crackers and the reserved ¼ cup shredded sharp cheddar cheese. Stir until evenly mixed.
- Top Mac and Cheese: Evenly sprinkle the Cheez-It crust mixture over the mac and cheese in the baking dish.
- Bake: Bake in the preheated oven at 350°F for 30 minutes until bubbly and the crust is golden brown.
- Optional Broil for Crispier Crust: For an extra crispy crust, switch the oven to broil on high for the last 2 minutes, watching carefully to prevent burning.
Notes
- You can substitute whole milk for half and half for a lighter sauce, but the mac and cheese will be less creamy.
- Use gluten-free flour and gluten-free macaroni if gluten sensitivity is a concern.
- Adjust the hot sauce or cayenne pepper to your preferred spice level.
- Be careful when broiling to avoid burning the Cheez-It crust.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
- For a stronger cheese flavor, consider adding a bit of Parmesan to the sauce or topping.
