Description
A comforting and creamy baked mac and cheese recipe featuring a rich blend of sharp cheddar and Swiss cheeses. Topped with a crunchy, flavorful Cheez-It cracker crust for added texture and a delightful twist on a classic dish.
Ingredients
Scale
Pasta
- 16 ounces uncooked macaroni noodles
Cheese Sauce
- 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)
Topping
- 2 cups Cheez-It crackers
- ¼ cup shredded sharp cheddar cheese (reserved from above)
- ¼ cup unsalted butter (melted)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Cook Macaroni: Bring a large pot of salted water to a boil on the stovetop. Add the macaroni noodles and cook according to the package directions until al dente. Drain the noodles and set aside.
- Prepare Cheese: While noodles cook, shred the sharp cheddar and Swiss cheeses and set aside. Reserve ¼ cup of the cheddar for the topping.
- Make Roux: Place a large saucepan or Dutch oven over medium heat on the stove. Add ¼ cup unsalted butter and let it 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. Cook for 1-2 minutes while whisking to develop flavor.
- Add Dairy: Lower the heat to medium-low and slowly pour in 3 cups of half and half, whisking continuously to combine with the roux. Bring the mixture to a gentle boil.
- Melt Cheese Sauce: Stir in 2 cups shredded cheddar (reserve ¼ cup for topping) and all the Swiss cheese. Continue stirring consistently until the cheese melts completely and the sauce becomes creamy.
- Combine Pasta and Sauce: Remove the cheese sauce from heat. Incorporate the cooked macaroni noodles thoroughly into the sauce. Transfer the mixture evenly to a greased 9×13 inch baking dish.
- Prepare Topping: Crush 2 cups of Cheez-It crackers finely using a rolling pin inside a large zipper bag or pulse in a food processor. 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 cheddar cheese.
- Top Mac and Cheese: Evenly sprinkle the Cheez-It and cheddar topping mixture over the mac and cheese in the baking dish.
- Bake: Bake in the preheated oven for 30 minutes until bubbly and golden brown.
- Optional Broil: For a crispier crust, switch the oven setting to broil on high and broil for an additional 2 minutes at the end of the baking time. Watch carefully to prevent burning.
Notes
- You can substitute whole milk for half and half for a lighter sauce, though it will be less creamy.
- Make sure to cook the roux and spices before adding milk to avoid a raw flour taste.
- Reserve some shredded cheese to enhance the topping flavor and texture.
- Carefully watch the dish if broiling to avoid burning the Cheez-It crust.
- Use freshly shredded cheese rather than pre-shredded for better melting and texture.
