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
Scale
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.
