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
Scale
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.
