Description
This Baked Mac and Cheese with Cheez-It Crust recipe offers a rich and creamy mac and cheese base made with sharp cheddar and Swiss cheeses, topped with a crunchy, flavorful Cheez-It cracker crust. The dish is baked to golden perfection, combining a velvety cheese sauce with a crispy, cheesy topping for an irresistible comfort food classic.
Ingredients
Scale
Macaroni and Cheese Base
- 16 ounces uncooked macaroni noodles
- 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)
Cheez-It Crust
- 2 cups Cheez-It crackers
- ¼ cup unsalted butter
- ¼ cup shredded sharp cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mac and cheese later.
- Cook Macaroni: Bring a large pot of salted water to a boil on the stovetop. Add the macaroni noodles and cook according to package directions until al dente. Drain and set aside.
- Shred Cheese: While the noodles cook, shred both the sharp cheddar and Swiss cheeses and set them aside.
- Prepare Roux: Place a large saucepan or Dutch oven over medium heat. Add ¼ cup unsalted butter and allow it to melt. Stir in ¼ cup flour and whisk thoroughly to create a roux. Season with salt, black pepper, mustard powder, and hot sauce. Cook for 1-2 minutes to develop flavor.
- Add Milk: Reduce heat to medium-low. Slowly pour in the half and half while whisking continuously. Bring the mixture to a gentle boil, ensuring it thickens nicely.
- Make Cheese Sauce: Stir in 2 cups of shredded cheddar cheese (reserving ¼ cup for topping) and all the Swiss cheese. Keep stirring until all cheeses have melted and the sauce is creamy and smooth.
- Combine Pasta and Sauce: Remove the sauce from heat. Stir in the cooked macaroni noodles until well-coated. Transfer this mixture to a greased 9×13 inch baking dish.
- Prepare Cheez-It Crust: Crush the Cheez-It crackers by placing them in a large zipper bag and rolling with a rolling pin or pulsing them in a food processor.
- Mix Topping: In a medium bowl, melt the remaining ¼ cup unsalted butter. Combine with the crushed Cheez-It crackers and the reserved ¼ cup shredded cheddar cheese. Mix well to coat.
- Add Topping: Evenly sprinkle the Cheez-It and cheddar mixture over the mac and cheese in the baking dish.
- Bake: Place the dish into the preheated oven and bake for 30 minutes until bubbly and the crust is golden.
- Optional Broil: For a crispier crust, switch the oven to broil on high during the last 2 minutes of baking, watching carefully to prevent burning.
Notes
- You can substitute whole milk for half and half for a lighter sauce, though it will be slightly less rich.
- Using cornstarch instead of flour is an alternative thickening option for gluten-free cooking; adjust quantity accordingly.
- Adjust the amount of hot sauce or cayenne pepper to control the spice level to your preference.
- To make the crust extra crispy, pulse the Cheez-It crackers finely but not to powder.
- This recipe can be prepared ahead by assembling the mac and cheese, refrigerating it, and baking when ready.
