There’s something truly irresistible about cozy comfort foods, and the Baked Mac and Cheese with Cheez-It Crust Recipe takes classic macaroni and cheese to a whole new level. Imagine tender macaroni swimming in a luscious blend of sharp cheddar and swiss cheese sauce, all topped with a crunchy, buttery Cheez-It crust that adds a delightful savory crunch with every bite. This recipe perfectly balances creamy, cheesy goodness with an unexpected crispy finish that will have you reaching for seconds—and thirds—without hesitation. It’s the kind of dish that brings warmth and joy to the table, ideal for family dinners or impressing friends with a fun twist on a beloved favorite.
Ingredients You’ll Need
These ingredients are straightforward but essential—each one brings something unique to create the perfect combination of creamy, cheesy, and crunchy. From the rich cheeses to the simple flour for thickening, and the ever-surprising Cheez-It crackers, every item plays a starring role.
- 16 ounces uncooked macaroni noodles: The classic pasta base that holds all that cheesy goodness.
- 8 ounces sharp cheddar cheese (shredded, about 2 ¼ cups): Adds bold flavor and melty texture throughout the dish.
- 8 ounces swiss cheese (shredded, about 2 ¼ cups): Brings a smooth, slightly nutty richness that complements the cheddar perfectly.
- ½ cup unsalted butter (divided): Used both in the sauce and for the crust, it provides richness and helps everything come together beautifully.
- ¼ cup all-purpose flour (or 2 tablespoons cornstarch): Essential for creating that silky, thick sauce without lumps.
- 1 ½ teaspoons salt: Enhances all the other flavors, ensuring your mac and cheese is perfectly seasoned.
- 1 teaspoon black pepper: Adds just the right touch of warmth and depth.
- 1 teaspoon mustard powder: A secret weapon that adds subtle sharpness and complexity to the cheese sauce.
- 3-4 dashes hot sauce (or ¼ teaspoon cayenne pepper): Gives the sauce a gentle kick that balances the richness.
- 3 cups half and half (or whole milk): Creates a creamy base that makes the cheese sauce luxuriously smooth.
- 2 cups Cheez-It crackers: The star of the crust—adding bold cheesy crunch you won’t find anywhere else.
How to Make Baked Mac and Cheese with Cheez-It Crust Recipe
Step 1: Prep the Pasta and Cheese
Start by preheating your oven to 350°F so it’s ready when your mac and cheese mixture is done. Boil a large pot of salted water, then cook the macaroni noodles according to package instructions until al dente. Drain well and set aside to keep warm. While the pasta cooks, shred your sharp cheddar and swiss cheeses so they’re ready to melt into your sauce.
Step 2: Make the Roux and Seasoned Cheese Sauce
In a large saucepan or Dutch oven over medium heat, melt ¼ cup butter, then whisk in the flour to make a smooth roux. Add salt, black pepper, mustard powder, and hot sauce to the roux, stirring constantly to build layers of flavor while cooking for 1-2 minutes. Slowly pour in the half and half, whisking continuously to combine and thicken into a creamy base. Bring to a gentle boil to activate the flour and intensify the seasoning.
Step 3: Melt and Incorporate the Cheeses
Lower the heat to medium-low and stir in 2 cups shredded cheddar and all the swiss cheese. Keep stirring until the cheeses melt completely, creating a thick, velvety sauce. Take the pot off the heat and fold in the cooked macaroni noodles, ensuring every piece is coated with cheesy goodness. Transfer this mixture to a greased 9 by 13-inch baking dish, spreading it out evenly.
Step 4: Prepare the Cheez-It Crust Topping
While the mac and cheese waits, get your crunchy crust ready. Crush the Cheez-It crackers by placing them in a large zipper bag and rolling over them with a rolling pin or a food processor pulse until you have coarse crumbs. In a medium bowl, melt the remaining ¼ cup butter and mix it with the crushed crackers and the last ¼ cup shredded cheddar cheese. This buttery, cheesy crumb blend will add irresistible texture and flavor on top of your mac and cheese.
Step 5: Bake to Perfection
Sprinkle the Cheez-It crust mixture evenly over the mac and cheese. Pop the dish into the preheated oven and bake for 30 minutes. For an extra crispy crust, switch your oven to broil on high for the last 2 minutes—but watch closely to avoid burning. Once golden and bubbly, remove from the oven and let it rest for a few minutes before digging in.
How to Serve Baked Mac and Cheese with Cheez-It Crust Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives beautifully brightens the dish with a pop of green and fresh flavor. You could also add a dusting of smoked paprika for a hint of warmth and color that makes the Cheez-It crust even more inviting.
Side Dishes
This baked mac and cheese is rich and satisfying enough to be the star, but it pairs wonderfully with crisp green salads, roasted vegetables, or even some smoky BBQ meats. Think roasted Brussels sprouts or a tangy coleslaw to balance the creamy, cheesy richness.
Creative Ways to Present
Serve individual portions in cute ramekins with their own crunchy crust, perfect for entertaining or lunchboxes. You can also layer it in a trifle dish for a fun twist or add crispy bacon bits mixed into the topping for an extra indulgent treat.
Make Ahead and Storage
Storing Leftovers
Place any leftover baked mac and cheese in an airtight container and store it in the refrigerator for up to 4 days. The flavors meld beautifully, making leftovers just as delicious, if not more so.
Freezing
You can freeze this dish by storing it in a freezer-safe container. Freeze for up to 2 months, but keep in mind the crust may lose some of its crunch after thawing. Defrost overnight in the fridge before reheating.
Reheating
Reheat leftovers in an oven-safe dish at 350°F for about 20 minutes or until heated through to help revive that crispy Cheez-It topping. Microwave reheating works too but will soften the crust, so the oven is best for texture.
FAQs
Can I use other cheeses besides cheddar and swiss?
Absolutely! While cheddar and swiss create a lovely flavor balance, feel free to experiment with mozzarella, Monterey Jack, or even gouda to customize your cheese sauce. Just remember to use cheeses that melt well for that creamy texture.
Are there any substitutes for Cheez-It crackers?
If you don’t have Cheez-Its on hand, you can use other cheesy crackers or seasoned breadcrumbs for the topping, but the signature cheesy crunch of Cheez-Its is hard to beat and gives this recipe its unique twist.
Can this recipe be made gluten-free?
Yes! Use gluten-free macaroni noodles and a gluten-free flour or cornstarch for the roux. Make sure the Cheez-It crackers are replaced with a gluten-free crunchy topping to keep the crust crispy.
Is it possible to make this dish vegan?
For a vegan version, substitute dairy cheeses with vegan cheese alternatives and use plant-based milk and butter. Vegan Cheez-It style crackers or seasoned breadcrumbs can help replicate the crust’s texture and flavor.
What’s the best way to avoid a soggy crust?
Avoid sogginess by baking the mac and cheese uncovered and finishing with a broil for a couple of minutes to crisp the crust. Also, ensure the pasta isn’t overcooked and the sauce isn’t too runny before baking.
Final Thoughts
Making the Baked Mac and Cheese with Cheez-It Crust Recipe is like creating a little bit of magic in your kitchen—the creamy, cheesy sauce paired with that addictive Cheez-It crunch never fails to excite both grown-ups and kids. It’s comforting yet fun, simple yet special. Whether you’re looking for a new twist on an old favorite or a crowd-pleaser for your next gathering, this recipe has you covered. Give it a try and watch it become a treasured staple in your recipe arsenal!
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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
Description
This Baked Mac and Cheese with Cheez-It Crust is a comforting, cheesy casserole that elevates the classic mac and cheese with a crunchy, flavorful Cheez-It cracker topping. Creamy cheddar and Swiss cheese blend into a rich sauce made from a roux and half and half, baked to bubbling perfection with a golden crust.
Ingredients
Macaroni and Cheese
- 16 ounces uncooked macaroni noodles
- 8 ounces sharp cheddar cheese (shredded, approx. 2 ¼ cups)
- 8 ounces Swiss cheese (shredded, approx. 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 (melted)
- ¼ cup shredded sharp cheddar cheese (reserved from above)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mac and cheese.
- Cook 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 and set aside.
- Prepare Cheese: While the macaroni cooks, shred the sharp cheddar and Swiss cheeses and set them aside.
- Make Roux and Seasoning: Place a large saucepan or Dutch oven over medium heat. Add ¼ cup unsalted butter, and once melted, whisk in the flour to form a roux. Season with salt, black pepper, mustard powder, and hot sauce or cayenne pepper. Cook for 1-2 minutes to blend flavors.
- Add Milk: Lower heat to medium-low, slowly pour in the half and half while whisking continuously. Bring the mixture to a gentle boil, stirring to avoid lumps.
- Incorporate Cheese: Stir in 2 cups of shredded cheddar and all Swiss cheese, stirring consistently until the cheese melts completely into a smooth, creamy sauce.
- Combine Macaroni and Sauce: Remove the sauce from heat, stir in the cooked macaroni noodles, and transfer everything evenly to a greased 9×13 inch baking dish.
- Prepare Crust: Place Cheez-It crackers in a large zipper bag and crush them with a rolling pin or pulse in a food processor until crumbly. In a medium bowl, melt the remaining ¼ cup unsalted butter and mix it with the crushed crackers and the reserved ¼ cup shredded cheddar cheese.
- Add Topping: Evenly sprinkle the Cheez-It crust mixture over the mac and cheese in the baking dish.
- Bake: Bake in the preheated oven for 30 minutes until bubbly and golden on top.
- Optional Broil: For an extra crispy crust, switch the oven to broil on high during the last 2 minutes of baking, carefully watching to avoid burning.
Notes
- You can substitute whole milk for half and half for a lighter sauce, though it may be less creamy.
- The hot sauce or cayenne adds a subtle kick; omit or adjust to taste for milder flavor.
- Use fresh shredded cheese for best melting results instead of pre-shredded cheese, which often contains anti-caking agents.
- Ensure the macaroni is not overcooked to maintain texture after baking.
- The Cheez-It crust can be substituted with crushed Ritz crackers or bread crumbs for a different topping.
- Leftovers keep well covered in the refrigerator for up to 3 days and can be reheated in the oven to restore crispness.
