Description

This Baked Mac and Cheese with Cheez-It Crust is a creamy, cheesy comfort food classic elevated by a crunchy, savory Cheez-It cracker topping. Made with sharp cheddar and Swiss cheese, this recipe features a rich, buttery cheese sauce poured over tender macaroni noodles, then baked to bubbly perfection with a crispy, flavorful crust. Ideal for family dinners or casual gatherings, it offers a delicious twist that cheese lovers will adore.

Ingredients

Scale

Pasta and Cheese Sauce

16 ounces uncooked macaroni noodles
8 ounces sharp cheddar cheese, shredded (about 2 ¼ cups)
8 ounces Swiss cheese, shredded (about 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)

Crust

2 cups Cheez-It crackers
¼ cup shredded sharp cheddar cheese (reserved from above)
¼ cup unsalted butter (melted)

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Instructions

Preheat Oven: Preheat your oven to 350°F to prepare for baking the mac and cheese later.
Cook Macaroni: Bring a large pot of salted water to a boil. Add the macaroni noodles and cook according to package instructions until al dente. Drain and set aside.
Shred Cheeses: While the pasta cooks, shred the sharp cheddar and Swiss cheeses and set them aside for the cheese sauce and topping.
Make Roux: Place a large saucepan or Dutch oven over medium heat. Add ¼ cup unsalted butter and melt it. Then whisk in ¼ cup flour to create a roux, cooking for 1-2 minutes to remove the raw flour taste.
Season Roux: Stir in salt, black pepper, mustard powder, and hot sauce (or cayenne) into the roux. Whisk to combine and let it cook briefly to enhance the flavors.
Add Dairy: Reduce heat to medium-low, slowly pour in the half and half while whisking continuously. Bring this mixture to a gentle boil to thicken the sauce.
Melt Cheese: Stir in 2 cups shredded cheddar and all the Swiss cheese until fully melted and smooth, forming a creamy cheese sauce.
Combine Pasta and Sauce: Remove the sauce from heat and mix in the cooked macaroni noodles thoroughly. Transfer the mixture into a greased 9×13 inch baking dish.
Prepare Crust: Crush Cheez-It crackers by placing them in a zipper bag and rolling with a pin or pulsing in a food processor until finely crumbled.
Mix Crust Topping: In a medium bowl, melt ¼ cup butter. Combine with crushed Cheez-It crackers and the reserved ¼ cup shredded cheddar cheese, mixing well.
Top Mac and Cheese: Evenly sprinkle the Cheez-It crust mixture over the macaroni and cheese in the baking dish.
Bake: Bake in the preheated oven for 30 minutes until the sauce bubbles and the crust is golden and crispy. For extra crispiness, broil on high for the last 2 minutes if desired.

Notes

Use half and half for a richer sauce, or substitute whole milk for a lighter version.
You can substitute cornstarch for flour to make it gluten-free, but note texture differences.
Adjust hot sauce or cayenne pepper to taste for desired spiciness.
For a sharper flavor, consider adding extra sharp cheddar or a bit of Parmesan cheese.
Ensure to grease the baking dish well to prevent sticking.
Broiling at the end enhances the crust’s crunch, but watch closely to avoid burning.