If you’re craving comfort food that is equal parts creamy, cheesy, and irresistibly crunchy, then you absolutely have to try this Baked Mac and Cheese with Cheez-It Crust Recipe. It’s a classic mac and cheese elevated by a crispy, buttery crust made from crushed Cheez-It crackers that add a delightful tangy and salty crunch you won’t find anywhere else. This dish is perfect for family dinners, potlucks, or any time you want to treat yourself to some seriously satisfying cheesy goodness.
Ingredients You’ll Need
The magic of this Baked Mac and Cheese with Cheez-It Crust Recipe lies in its simple yet essential ingredients. Each one plays a crucial role in delivering that perfect balance of creamy, cheesy pasta topped with a golden, crunchy crust that brings texture and flavor to the forefront.
- 16 ounces uncooked macaroni noodles: The classic pasta shape that holds onto the luscious cheese sauce beautifully.
- 8 ounces sharp cheddar cheese (shredded): Provides sharp, rich flavor and meltability to the cheese sauce and crust.
- 8 ounces Swiss cheese (shredded): Adds a nutty, mellow contrast that complements the cheddar perfectly.
- ½ cup unsalted butter (divided): Used in the roux and topping to create richness and help bind flavors.
- ¼ cup all-purpose flour: Thickens the cheese sauce to creamy perfection; cornstarch can be a substitute for a slightly different texture.
- 1 ½ teaspoons salt: Enhances all the flavors for a perfectly seasoned dish.
- 1 teaspoon black pepper: Adds subtle heat and depth without overpowering the cheese.
- 1 teaspoon mustard powder: Offers a gentle tang that brightens the creamy cheese sauce.
- 3-4 dashes hot sauce (or ¼ teaspoon cayenne pepper): Introduces a hint of warmth to elevate the overall taste.
- 3 cups half and half (or whole milk): Creates that luxuriously creamy base for the cheese sauce.
- 2 cups Cheez-It crackers: Crushed to form the irresistible crunchy crust that makes this recipe unique and unforgettable.
How to Make Baked Mac and Cheese with Cheez-It Crust Recipe
Step 1: Cook the Macaroni
Start by bringing a large pot of salted water to a boil, then add the macaroni noodles. Follow the package directions to cook them just right—al dente is perfect for this recipe so they don’t become mushy after baking. Once cooked, drain the noodles and set them aside to prep the cheese sauce.
Step 2: Prepare the Cheese Sauce
While the pasta is cooking, shred your sharp cheddar and Swiss cheese. In a large saucepan or Dutch oven, melt ¼ cup of unsalted butter over medium heat. Once melted, whisk in ¼ cup of flour to create a roux, cooking gently for 1-2 minutes to remove the raw flour taste.
Step 3: Season and Add the Milk
To the roux, add 1 ½ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon mustard powder, and 3 to 4 dashes of hot sauce. Whisk everything together to blend well and develop flavor. Lower the heat to medium-low and slowly pour in the half and half, whisking constantly to avoid lumps. Bring this mixture to a gentle boil so it thickens into a velvety base.
Step 4: Melt in the Cheese
Stir in 2 cups of shredded cheddar (saving ¼ cup for the topping) along with all the Swiss cheese. Continue stirring to melt the cheeses into a smooth, creamy sauce that clings to every noodle beautifully.
Step 5: Combine Pasta and Sauce
Remove the saucepan from the heat and fold the cooked macaroni noodles into the luscious cheese sauce until every piece is coated. Then transfer everything to a greased 9×13-inch baking dish, spreading it out evenly.
Step 6: Make the Cheez-It Crust
Place the Cheez-It crackers in a large zipper bag and crush them with a rolling pin, or pulse briefly in a food processor until coarse crumbs form. In a medium bowl, melt the remaining ¼ cup of butter and combine it with the crushed crackers along with the reserved cheddar cheese.
Step 7: Top and Bake
Sprinkle the buttery Cheez-It crust mixture evenly over the mac and cheese in your baking dish. Place it in the oven preheated to 350°F and bake for 30 minutes until bubbly and golden brown on top. For an extra crispy finish, switch the oven to broil on high for the last 2 minutes, watching carefully to avoid burning.
How to Serve Baked Mac and Cheese with Cheez-It Crust Recipe
Garnishes
To finish off your Baked Mac and Cheese with Cheez-It Crust Recipe with flair, sprinkle some freshly chopped parsley or green onions over the top. These garnishes add a pop of freshness and color that contrast beautifully with the warm, rich cheese.
Side Dishes
This dish is hearty enough to stand alone but pairs wonderfully with crisp green salads or steamed vegetables like broccoli or green beans, which add a nutritious crunch and balance out all that indulgent cheese.
Creative Ways to Present
For a fun twist, serve the mac and cheese in individual ramekins topped with mini Cheez-It crusts, perfect for gatherings or dinner parties. You can also try mixing in cooked bacon or caramelized onions before baking for extra smoky or sweet flavor accents.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Baked Mac and Cheese with Cheez-It Crust Recipe tightly with foil or plastic wrap and keep it in the refrigerator. It will stay fresh for up to 3-4 days, making it a convenient and comforting meal later in the week.
Freezing
This dish freezes well! Portion it out into freezer-safe containers before baking for easy grab-and-bake meals. Or freeze the fully baked dish tightly wrapped for up to 2 months. Thaw in the refrigerator before reheating for best texture.
Reheating
Reheat leftovers in the oven at 350°F covered with foil to prevent drying out, removing the foil towards the end to crisp the topping. You can also microwave individual servings, but the crust may lose its crunch so oven reheating is preferred.
FAQs
Can I use different types of cheese for this recipe?
Absolutely! While sharp cheddar and Swiss offer a classic combo, feel free to experiment with cheeses like Gruyère, mozzarella, or Monterey Jack to tailor the flavor to your liking.
What if I don’t have Cheez-It crackers?
You can substitute with other cheese crackers or even seasoned breadcrumbs for a tasty crust, though the unique sharpness of Cheez-Its really makes this recipe stand out.
Is it possible to make this gluten-free?
Yes! Use gluten-free pasta and a gluten-free flour or cornstarch for the roux. Just be sure your Cheez-It substitutes are gluten-free as well for a safe and delicious alternative.
Can I make this recipe vegan?
Traditional baked mac and cheese is tough to veganize exactly, but you can use plant-based cheeses, vegan butter, and milk substitutes to achieve a similar comfort food vibe with a creative twist.
How spicy is the hot sauce in this recipe?
The hot sauce adds just a gentle warmth that balances the richness of the cheese without overwhelming it. You can adjust the amount or omit it altogether if you prefer a milder dish.
Final Thoughts
This Baked Mac and Cheese with Cheez-It Crust Recipe is an absolute winner that brings new life to a beloved classic. The creamy, cheesy noodles paired with a crunchy, buttery, and slightly tangy crust make for a comforting dish you’ll want to keep coming back to. Give it a try—you might just discover your new favorite way to enjoy mac and cheese!
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
- Diet: Vegetarian
Description
This Baked Mac and Cheese with Cheez-It Crust is a deliciously creamy and cheesy pasta dish with a uniquely crunchy and savory Cheez-It cracker topping. Featuring sharp cheddar and Swiss cheeses in a rich roux-based sauce, this comforting casserole is baked to golden perfection, making it a perfect crowd-pleaser for family dinners or gatherings.
Ingredients
Pasta
- 16 ounces uncooked macaroni noodles
Cheese Sauce
- 8 ounces sharp cheddar cheese (shredded, approximately 2 ¼ cups)
- 8 ounces Swiss cheese (shredded, approximately 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)
Instructions
- Preheat the Oven: Preheat your oven to 350°F to ensure it’s ready when your mac and cheese is assembled and topped.
- Cook Macaroni: Bring a large pot of salted water to a boil on the stove. Add the macaroni noodles and cook according to the package directions until al dente. Drain and set aside.
- Prepare Cheese: While the noodles are boiling, shred the sharp cheddar and Swiss cheeses and set them aside for the sauce and topping.
- 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 create a roux. Season with 1 ½ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon mustard powder, and 3-4 dashes of hot sauce. Cook for 1-2 minutes while whisking to develop flavors.
- Add Dairy: Reduce heat to medium-low and slowly pour in 3 cups half and half, whisking constantly to combine with the roux. Bring the mixture to a gentle boil to thicken.
- Incorporate Cheese: Stir in 2 cups shredded sharp cheddar (reserve ¼ cup for topping) and all Swiss cheese. Continue stirring until all cheese is melted into a creamy sauce.
- Combine Noodles and Sauce: Remove saucepan from heat. Add the drained macaroni noodles to the cheese sauce and stir to coat evenly. Transfer this mixture to a greased 9×13 inch baking dish.
- Prepare Crust: Crush 2 cups Cheez-It crackers in a large zipper bag using a rolling pin or pulse in a food processor until finely broken.
- Mix Topping: In a medium bowl, melt the remaining ¼ cup butter. Combine melted butter with the crushed Cheez-Its and the reserved ¼ cup shredded cheddar cheese, mixing thoroughly.
- Top Mac and Cheese: Evenly sprinkle the Cheez-It and cheese mixture over the macaroni in the baking dish to create a crunchy crust.
- Bake: Bake in the preheated oven at 350°F for 30 minutes until bubbly and golden on top.
- Optional Broil: For an extra crispy crust, switch the oven to broil on high for the last 2 minutes, watching carefully to avoid burning.
Notes
- You can substitute whole milk for half and half for a lighter sauce, though it may be less creamy.
- If you do not have Cheez-It crackers, substitute with another cheese-flavored cracker or seasoned breadcrumbs for topping.
- Use fresh shredded cheese rather than pre-shredded for better melting and texture.
- Store leftovers in an airtight container in the refrigerator and reheat covered to prevent drying out.
- For a spicier kick, increase the amount of hot sauce or cayenne pepper to taste.
