There is something incredibly comforting about a gooey, cheesy casserole that manages to feel both nostalgic and exciting all at once. Our Baked Mac and Cheese with Cheez-It Crust Recipe takes classic mac and cheese up a notch by adding an irresistibly crunchy topping made from those salty, buttery Cheez-It crackers. The combination of sharp cheddar and nutty Swiss cheeses creates a velvety sauce that wraps every macaroni noodle in a luscious hug, while the Cheez-It crust delivers an addictive contrast that will have everyone asking for seconds. This dish is a game-changer for family dinners, potlucks, or whenever you need a little extra cozy deliciousness on the table.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet thoughtfully selected ingredients. Each one plays a crucial role, from creating a creamy, flavorful cheese sauce to building that crunchy, cheesy topping that sets this baked mac and cheese apart from the rest.
- 16 ounces uncooked macaroni noodles: The perfect shape and size to hold onto all the cheesy goodness.
- 8 ounces sharp cheddar cheese (shredded, about 2 ¼ cups): Adds bold, tangy flavor essential to classic mac and cheese.
- 8 ounces Swiss cheese (shredded, about 2 ¼ cups): Melts beautifully for a smooth texture with a hint of nuttiness.
- ½ cup unsalted butter (divided): For a rich roux and to enhance the crunch of the Cheez-It crust.
- ¼ cup all-purpose flour (or 2 tablespoons cornstarch): Helps thicken the cheese sauce to creamy perfection.
- 1 ½ teaspoons salt: Balances all the flavors and enhances the cheese’s depth.
- 1 teaspoon black pepper: Adds a gentle kick without overpowering the dish.
- 1 teaspoon mustard powder: Gives the cheese sauce a subtle tang and complexity.
- 3-4 dashes hot sauce (or ¼ teaspoon cayenne pepper): Injects a mild heat that wakes up the flavor.
- 3 cups half and half (or whole milk): Creates that creamy, velvety sauce that coats every noodle.
- 2 cups Cheez-It crackers: The star crust ingredient for a uniquely crunchy, cheesy topping.
How to Make Baked Mac and Cheese with Cheez-It Crust Recipe
Step 1: Prepare Pasta and Cheese
Start by heating your oven to 350°F so it’s ready when you finish. Bring a large pot of salted water to a roiling boil, then add the macaroni and cook just until tender according to package instructions. While that cooks, shred both your cheddar and Swiss cheeses, setting aside ¼ cup of cheddar for the crunchy topping later. Draining the pasta right allows it to absorb the luscious cheese sauce fully.
Step 2: Make the Flavored Roux for the Sauce
In a large saucepan or Dutch oven over medium heat, melt ¼ cup of unsalted butter and whisk in the flour to form a roux. Season the mixture immediately with salt, pepper, mustard powder, and several dashes of hot sauce. Stirring for 1-2 minutes brings out the spice flavors and creates the perfect base for your sauce.
Step 3: Add Cream and Cheese
Turn your heat down to medium-low and slowly whisk in the half and half. Keep whisking until the sauce thickens and comes to a gentle boil. Then, add 2 cups of cheddar cheese and all the Swiss cheese, stirring constantly until the cheese melts into a rich, silky sauce. This step is where the magic of creamy and flavorful mac and cheese truly comes alive.
Step 4: Combine Pasta and Transfer
Remove the cheese sauce from heat and gently stir in your perfectly cooked macaroni. Once evenly coated, pour everything into a greased 9×13 inch baking dish, making sure it’s spread out for even baking and that each noodle is smothered in that dreamy cheese sauce.
Step 5: Prepare the Cheez-It Crust
For the crave-worthy crust, crush your Cheez-It crackers in a sealed plastic bag using a rolling pin or pulse them in a food processor until they’re broken down but not powdered. Melt the remaining ¼ cup butter in a bowl, then toss the crushed crackers and the reserved ¼ cup cheddar cheese into the butter, coating everything evenly.
Step 6: Assemble and Bake
Sprinkle the Cheez-It mixture generously over the mac and cheese, creating a crunchy blanket that bakes to golden perfection. Bake in your 350°F oven for 30 minutes. If you love an extra crispy crust, switch your oven to broil on high for the last 2 minutes—just watch carefully so it doesn’t burn!
How to Serve Baked Mac and Cheese with Cheez-It Crust Recipe
Garnishes
The crispy Cheez-It crust is the showstopper, but you can also elevate your presentation with a sprinkle of freshly chopped chives or parsley on top. A light dusting of smoked paprika adds a gorgeous color pop while complementing the smoky cheese notes.
Side Dishes
Pairing this mac and cheese with a crisp garden salad or steamed green vegetables balances the richness while adding freshness and texture. Think roasted Brussels sprouts, lightly dressed kale salad, or even tangy pickled vegetables to cut through the creaminess.
Creative Ways to Present
For fun entertaining, serve the mac and cheese in individual ramekins or mini cast iron skillets topped with the Cheez-It crust. This not only looks charming but also lets everyone enjoy their own perfectly crispy portion. Leftovers can be reheated beautifully in individual servings too.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your baked mac and cheese tightly with plastic wrap or foil and refrigerate. It stays delicious for up to 3-4 days, making it an ideal make-ahead option for busy weeknights.
Freezing
This recipe freezes well! After assembling (but before baking), cover the dish with foil and freeze for up to 2 months. When ready, bake covered at 350°F for about 45-50 minutes, then uncover and bake another 10-15 minutes to crisp the crust.
Reheating
To enjoy leftovers, warm individual portions in the microwave or reheat the whole dish in the oven at 350°F until heated through. You may want to add a few extra minutes under the broiler to revive the Cheez-It crust’s original crunch.
FAQs
Can I use other types of cheese for this recipe?
Absolutely! While the combination of sharp cheddar and Swiss cheese lends a balanced flavor, feel free to experiment with Gruyère, Monterey Jack, or even a bit of mozzarella to tweak the texture and taste to your liking.
What if I don’t have Cheez-It crackers?
While Cheez-Its are iconic here, you can substitute with other cheese-flavored crackers or even crushed buttery pretzels for a similarly crispy and flavorful topping.
Can I make this recipe dairy-free?
For a dairy-free version, you’ll need to swap out the butter, milk, and cheeses with plant-based alternatives. Keep in mind the flavors and textures will vary, but creamy cashew milk and vegan cheese blends can work well.
Is the hot sauce necessary in the cheese sauce?
The hot sauce adds a subtle depth and a slight hint of heat that balances the richness but is totally optional. Skip it if you prefer a milder flavor or replace it with a pinch of smoked paprika for complexity.
How can I make this recipe gluten-free?
Use gluten-free macaroni noodles and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for the roux. Confirm that the Cheez-It crackers you use are gluten-free or swap for an appropriate alternative.
Final Thoughts
There is nothing quite like the unbeatable combo of creamy pasta and a crunchy, cheesy crust to comfort and delight. This Baked Mac and Cheese with Cheez-It Crust Recipe takes a classic favorite and turns it into a fun, flavorful crowd-pleaser that’s perfect for any occasion. Give it a try, and get ready to rave about every bite!
Print
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 Course
- Method: Baking
- Cuisine: American
Description
This Baked Mac and Cheese with a Cheez-It Crust is a creamy, cheesy twist on the classic comfort food, featuring a rich cheddar and Swiss cheese sauce topped with a crunchy, buttery Cheez-It cracker crust. Perfectly baked to golden perfection, this recipe serves up a satisfying and flavorful dish that families will love.
Ingredients
Pasta
- 16 ounces uncooked macaroni noodles
Cheese Sauce
- 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)
Topping
- 2 cups Cheez-It crackers
- ¼ cup shredded sharp cheddar cheese (reserved)
- ¼ cup unsalted butter (melted)
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 over the stove. Add the uncooked 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 aside for the sauce.
- Make Roux: Heat a large saucepan or Dutch oven over medium heat. Add ¼ cup of unsalted butter and let it melt completely. Whisk in the flour to create a roux and season with salt, black pepper, mustard powder, and hot sauce. Cook for 1-2 minutes to develop flavors, whisking continuously.
- Add Liquids: Reduce heat to medium-low. Slowly pour in the half and half while whisking constantly to blend with the roux. Bring the mixture to a gentle boil, ensuring it thickens into a smooth sauce.
- Add Cheeses: Stir in 2 cups shredded sharp cheddar cheese (reserving ¼ cup for topping) and all the shredded Swiss cheese. Continue stirring until the cheese melts completely into a creamy sauce.
- Combine with Pasta: Remove the cheese sauce from heat. Add the drained macaroni noodles to the sauce and stir gently until evenly coated.
- Prepare Baking Dish: Grease a 9 inch by 13 inch baking dish. Transfer the mac and cheese mixture into the dish, spreading it out evenly.
- Crush Cheez-Its: Place the Cheez-It crackers into a large zipper bag and crush them with a rolling pin or pulse them in a food processor until finely crumbed.
- Make Topping: In a medium bowl, melt the remaining ¼ cup unsalted butter. Combine the melted butter with crushed Cheez-It crumbs and the reserved ¼ cup shredded sharp cheddar cheese, mixing well.
- Add Topping: Sprinkle the Cheez-It and cheese topping evenly over the mac and cheese in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes until bubbling and golden. Optionally, switch to the broil setting on high for the last 2 minutes to crisp the crust further. Remove from oven and let cool slightly before serving.
Notes
- You can substitute half and half with whole milk for a lighter sauce.
- For a spicier kick, increase the hot sauce or cayenne pepper based on your preference.
- Make sure to keep an eye on the crust during broiling to prevent burning.
- Leftovers store well in the refrigerator for up to 3 days and reheat in the oven for best texture.
- Using sharp cheddar enhances the flavorful cheese sauce, but you can mix in other cheeses like Gruyère for variation.
