If you are ready to elevate a classic comfort food to legendary status, let me introduce you to the Baked Mac and Cheese with Cheez-It Crust Recipe. This dish takes the creamy, cheesy goodness you expect from traditional mac and cheese and tops it with a delightfully crunchy, buttery Cheez-It crust that adds both texture and flavor explosion in every bite. Whether it’s a family gathering or a cozy night in, this recipe promises a perfect blend of creamy, tangy, and crispy that will have you coming back for seconds and thirds without shame.
Ingredients You’ll Need
Simple ingredients, thoughtfully combined, make all the difference in this Baked Mac and Cheese with Cheez-It Crust Recipe. Each component plays a unique role—sharp cheddar and Swiss cheese provide depth and creaminess, while the Cheez-Its add that unforgettable crunch and savory zing that’s truly irresistible.
- 16 ounces uncooked macaroni noodles: The perfect pasta shape to hold onto all that cheesy sauce.
- 8 ounces sharp cheddar cheese (shredded): Adds bold, tangy flavor integral to classic mac and cheese.
- 8 ounces Swiss cheese (shredded): Gives a creamy, nutty balance to the cheddar’s sharpness.
- ½ cup unsalted butter (divided): Brings richness to the sauce and helps the crust crisp up beautifully.
- ¼ cup all-purpose flour (or 2 tablespoons cornstarch): Essential for thickening the luscious cheese sauce.
- 1 ½ teaspoons salt: Elevates all the flavors perfectly without overpowering.
- 1 teaspoon black pepper: Adds a gentle kick for depth and warmth.
- 1 teaspoon mustard powder: A subtle ingredient that brightens and enhances the cheesy sauce.
- 3-4 dashes hot sauce (or ¼ teaspoon cayenne pepper): Offers a subtle heat that wakes up the taste buds.
- 3 cups half and half (or whole milk): For a rich and creamy sauce base without being too heavy.
- 2 cups Cheez-It crackers: The star of the crust, crushed to create irresistible crunch and cheesy flavor.
How to Make Baked Mac and Cheese with Cheez-It Crust Recipe
Step 1: Prepare the Pasta
Start by bringing a large pot of salted water to a boil. Cook the macaroni noodles according to the package directions until they are just al dente—you want them tender but still with a little bite to hold up to baking. Drain and set aside so they’re ready to be embraced by our cheese sauce.
Step 2: Shred the Cheeses
While the pasta is cooking, shred your sharp cheddar and Swiss cheese. Pre-shredding helps the cheese melt evenly and integrates beautifully into the sauce when the time comes. Reserve about ¼ cup of cheddar for topping later.
Step 3: Make the Roux and Seasoned Sauce Base
In a large saucepan or Dutch oven over medium heat, melt ¼ cup of unsalted butter. Whisk in ¼ cup flour to create a roux—that magical base that thickens the sauce. Add 1 ½ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon mustard powder, and 3-4 dashes of hot sauce or cayenne pepper. Whisk for 1-2 minutes until the spices bloom, making your kitchen smell incredible and your sauce perfectly seasoned.
Step 4: Add the Dairy and Melt the Cheese
Lower the heat to medium-low and slowly pour in the half and half while whisking continuously to avoid lumps. Let the mixture come to a gentle boil. Once warm and slightly thickened, stir in 2 cups of shredded cheddar and all the Swiss cheese. Keep stirring until the cheeses melt completely into a silky, creamy sauce that’s begging to cover your pasta.
Step 5: Combine Pasta and Cheese Sauce
Remove the cheese sauce from heat, fold in your cooked macaroni noodles, and mix until every nook and cranny of pasta is luxuriously coated in that cheesy goodness. Transfer this mixture evenly into a greased 9×13-inch baking dish, setting the stage for the best part—the crust.
Step 6: Create the Cheez-It Crust
Crush 2 cups of Cheez-It crackers in a large sealed bag with a rolling pin or pulse in a food processor until you get coarse crumbs. Melt the remaining ¼ cup butter in a bowl and combine with the cracker crumbs and the reserved ¼ cup shredded cheddar cheese. This combo will transform into a golden, crispy topping once baked.
Step 7: Bake to Perfection
Sprinkle the Cheez-It crumb mixture evenly over the mac and cheese. Place the baking dish in a preheated 350°F oven and bake for 30 minutes. For an extra crispy, bubbly crust, switch the oven to broil on high for the last 2 minutes, but watch it closely to avoid burning.
How to Serve Baked Mac and Cheese with Cheez-It Crust Recipe
Garnishes
To enhance your Baked Mac and Cheese with Cheez-It Crust Recipe, consider sprinkling freshly chopped parsley or chives on top after baking. These add a fresh pop of color and a subtle herbal brightness that perfectly contrasts the rich cheese sauce and crunchy crust.
Side Dishes
This baked mac and cheese pairs beautifully with crisp green salads, roasted vegetables, or even tangy coleslaw. These lighter sides balance the rich dish perfectly and create a well-rounded meal that satisfies without overwhelming.
Creative Ways to Present
For fun gatherings, serve the mac and cheese in individual ramekins topped with the Cheez-It crust, making each portion feel special and perfectly portioned. You can also add mix-ins like cooked bacon, caramelized onions, or even diced jalapeños to the cheese sauce for a custom twist your guests will adore.
Make Ahead and Storage
Storing Leftovers
Your leftovers of Baked Mac and Cheese with Cheez-It Crust Recipe keep wonderfully in the refrigerator for up to 3 days, tightly covered. This lets the flavors meld further, and you can easily enjoy it as a delicious lunch or dinner the next day.
Freezing
To freeze, cool the dish completely, then wrap it tightly in plastic wrap and aluminum foil or transfer portions into airtight containers. Frozen mac and cheese with that Cheez-It crust lasts up to 2 months without losing flavor or texture.
Reheating
Reheat leftovers in the oven at 350°F for about 15-20 minutes, covering loosely with foil to avoid drying out the crust. For extra crispiness, uncover for the last few minutes. If reheating from frozen, thaw overnight in the refrigerator before warming.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar and Swiss offer a classic balance, you can experiment with Gruyère, mozzarella, or even smoked gouda for different flavors. Just choose cheeses that melt well for a creamy result.
What if I don’t have Cheez-It crackers?
If Cheez-Its aren’t on hand, you can substitute with another crunchy, cheesy cracker or even panko breadcrumbs mixed with grated Parmesan for a slightly different but still delicious topping.
Can I make this recipe dairy-free?
It’s a bit tricky because the creamy cheese sauce and buttery crust rely on dairy. However, you can try plant-based milks, vegan cheeses, and dairy-free butter alternatives, but the texture and flavor might vary.
Is this dish spicy because of the hot sauce?
The hot sauce or cayenne powder adds a gentle warmth that enhances depth without making the dish spicy. You can adjust the amount or omit it based on your spice preference.
How do I get the crust extra crispy?
For an irresistibly crispy crust, broil the dish uncovered for the last 2 minutes of baking. Keep a close eye to prevent burning, as broilers can quickly brown the top.
Final Thoughts
The Baked Mac and Cheese with Cheez-It Crust Recipe is truly a game-changer for anyone who loves comfort food with a crispy twist. Its irresistible combination of creamy cheese and crunchy, buttery Cheez-It topping makes it a standout at any meal. I encourage you to give this recipe a try—it’s sure to become a beloved favorite in your kitchen just like it is in mine!
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 Course
- Method: Baking
- Cuisine: American
Description
This Baked Mac and Cheese with a crunchy Cheez-It crust is a comforting twist on a classic favorite. Creamy, cheesy macaroni is topped with a buttery, cheesy Cheez-It cracker crust and baked to golden perfection, making it perfect for family dinners or casual gatherings.
Ingredients
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 the total)
- ¼ cup unsalted butter (melted)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the mac and cheese.
- Cook Pasta: Bring a large pot of salted water to a boil over the stove. Add the macaroni noodles and cook according to package directions until al dente. Drain and set aside.
- Prepare Cheese: While the pasta cooks, shred both 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 melt. Whisk in ¼ cup all-purpose 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. Continue whisking and cook for 1-2 minutes to develop flavors.
- Add Dairy: Reduce heat to medium-low. Slowly pour in the 3 cups of half and half, whisking continuously to blend it smoothly with the roux. Bring the mixture to a gentle boil while stirring.
- Melt Cheese: Stir in 2 cups shredded sharp cheddar cheese (reserving ¼ cup for topping) and all shredded Swiss cheese. Keep stirring until the cheese melts completely and forms a creamy sauce.
- Combine Pasta and Sauce: Remove from heat. Stir the cooked macaroni noodles into the cheese sauce until fully coated.
- Prepare Baking Dish: Transfer the cheesy macaroni mixture to a greased 9×13-inch baking dish, spreading it evenly.
- Prepare Crust: Crush the Cheez-It crackers by placing them in a large zipper bag and rolling a rolling pin over them or by pulsing in a food processor.
- Mix Topping: In a medium bowl, melt the remaining ¼ cup unsalted butter. Mix the melted butter with the crushed Cheez-It crackers and the reserved ¼ cup shredded sharp cheddar cheese until well combined.
- Add Topping: Evenly sprinkle the Cheez-It and cheese mixture over the macaroni in the baking dish.
- Bake: Bake in the preheated oven at 350°F for 30 minutes until bubbly and the topping is golden brown. For an extra crisp 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.
- If you prefer a spicier kick, increase the amount of hot sauce or cayenne pepper.
- Use gluten-free flour or cornstarch to make this recipe gluten-free.
- To avoid burning under the broiler, carefully monitor the topping during the final 2 minutes.
- This dish can be prepared ahead of time and baked just before serving for convenience.
