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
Scale
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.
