If you have ever dreamed of a comfort food that is both creamy, cheesy, and topped with an irresistibly crunchy twist, then let me introduce you to the ultimate indulgence: the Baked Mac and Cheese with Cheez-It Crust Recipe. This dish takes traditional mac and cheese to a whole new level by layering creamy sharp cheddar and Swiss cheeses with a golden, crunchy topping made from crushed Cheez-It crackers. It’s a playful yet satisfying texture contrast that will have everyone reaching for seconds and begging for the recipe. Whether you’re serving it up for family dinner or impressing guests, this baked macaroni masterpiece perfectly balances smooth, rich, and crispy in every delightful bite.
Ingredients You’ll Need
To make a truly crave-worthy Baked Mac and Cheese with Cheez-It Crust Recipe, you’ll want a simple but thoughtfully chosen lineup of ingredients. Each one plays an essential role, whether delivering creaminess, sharp flavor, or that signature crispy topping that elevates the dish beyond the ordinary.
- 16 ounces uncooked macaroni noodles: Classic elbow macaroni shapes are perfect for holding onto all that cheesy sauce.
- 8 ounces sharp cheddar cheese (shredded into approximately 2 ¼ cups): Provides bold flavor and melting creaminess to the sauce.
- 8 ounces Swiss cheese (shredded into approximately 2 ¼ cups): Adds a slightly nutty, smooth texture that balances the sharpness of cheddar.
- ½ cup unsalted butter (divided): Essential for making the silky roux base and mixing in the crunchy topping.
- ¼ cup all-purpose flour (or 2 tablespoons cornstarch): The thickening agent that transforms milk and butter into a luscious cheese sauce.
- 1 ½ teaspoons salt: A must for bringing out the flavors without overpowering.
- 1 teaspoon black pepper: Adds a subtle heat and depth to the cheese sauce.
- 1 teaspoon mustard powder: A secret flavor booster that enhances the cheesy goodness.
- 3-4 dashes hot sauce (or ¼ teaspoon cayenne pepper): Just a hint of spice to elevate the overall flavor profile.
- 3 cups half and half (or whole milk): The perfect creamy base to make the cheese sauce rich and smooth.
- 2 cups Cheez-It crackers: The star of the crust, crushed to create an addictive crunchy topping with a cheesy kick.
How to Make Baked Mac and Cheese with Cheez-It Crust Recipe
Step 1: Prepare Your Macaroni
Preheat your oven to 350°F to get it ready for baking. Start by boiling a large pot of salted water and cook the macaroni noodles until just tender according to the package directions. The al dente texture helps them hold up well during baking, so be careful not to overcook. Drain and set aside.
Step 2: Shred the Cheeses
While your noodles are cooking, take the time to shred both the sharp cheddar and Swiss cheeses. Freshly shredding cheese makes all the difference in melting evenly and smoothly into your sauce, creating that rich, velvety texture everyone loves.
Step 3: Make the Flavored Roux
Over medium heat, melt ¼ cup of butter in a large saucepan or Dutch oven. Whisk in the flour until smooth, forming a roux. This mixture thickens your cheese sauce beautifully. Add the salt, pepper, mustard powder, and dashes of hot sauce to this base, letting them cook gently for about 1-2 minutes to bloom their flavors.
Step 4: Create the Creamy Cheese Sauce
Slowly pour the half and half into the roux, whisking constantly to avoid lumps. Bring this mixture to a gentle boil to thicken. Remove from heat and stir in 2 cups of shredded cheddar cheese, saving the last ¼ cup for the topping, along with all the Swiss cheese. Keep stirring until every bit of cheese melts into a luscious sauce that clings perfectly to your noodles.
Step 5: Combine Pasta and Cheese Sauce
Mix your cooked macaroni noodles into this creamy cheese sauce, ensuring every piece is coated. Transfer everything to a greased 9×13 inch baking dish, creating an even layer that’s ready to be crowned with our special crust.
Step 6: Prepare the Cheez-It Crust
Place the Cheez-It crackers in a large zipper bag and crush them thoroughly—whether with a rolling pin or a quick pulse in a food processor. In a medium bowl, melt the remaining ¼ cup of butter and combine it with the crushed crackers and the reserved cheddar cheese. This mixture is the magical crust that will bring irresistible texture and extra cheesiness.
Step 7: Top and Bake
Evenly sprinkle your Cheez-It crust mixture over the mac and cheese. Bake in the preheated oven for 30 minutes, allowing the sauce to bubble and the topping to turn golden brown. For an extra crispy finish, switch your oven to broil for the last 2 minutes—but keep a close eye to avoid burning.
How to Serve Baked Mac and Cheese with Cheez-It Crust Recipe
Garnishes
To add a fresh and colorful touch to your Baked Mac and Cheese with Cheez-It Crust Recipe, consider garnishing with chopped parsley or chives. These herbs bring a subtle brightness that beautifully contrasts with the richness, refreshing the palate with each bite.
Side Dishes
This dish is a hearty centerpiece, but pairing it with a crisp green salad or steamed vegetables can brighten your meal and add nutritional balance. Roasted broccoli or grilled asparagus work particularly well as they complement the richness without competing with the cheesy flavors.
Creative Ways to Present
Looking to impress? Serve this mac and cheese in individual ramekins for a charming presentation perfect for dinner parties. You can also layer it with cooked bacon pieces or add a drizzle of truffle oil on top of the baked crust for an extra decadent touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftovers of this delightful Baked Mac and Cheese with Cheez-It Crust Recipe should be cooled to room temperature, then stored in an airtight container in the refrigerator. It will stay delicious for up to 3 days, making it perfect for easy lunch or dinner options later in the week.
Freezing
If you want to prepare this dish in advance or save extra portions, freeze it before baking. Cover tightly with foil or plastic wrap and store in a freezer-safe container. It can be frozen for up to 2 months and baked directly from frozen by adding some extra cooking time to ensure it’s warmed through and crisped to perfection.
Reheating
Reheat leftovers gently in an oven or toaster oven at 350°F until warmed through to maintain that crispy Cheez-It crust. If using a microwave, cover loosely and reheat in short bursts to prevent the topping from becoming soggy and the cheese sauce from separating.
FAQs
Can I use other cheeses instead of cheddar and Swiss?
Absolutely! While cheddar and Swiss provide a perfect balance of sharpness and creaminess, you can experiment with mozzarella for more stretchiness or Gruyere for a nuttier flavor. Just be mindful of melting properties so your sauce remains smooth.
What if I don’t have Cheez-It crackers? Can I use something else for the crust?
Yes. While Cheez-Its are uniquely cheesy and crunchy, you can substitute with crushed buttery crackers, breadcrumbs mixed with Parmesan, or even crushed pretzels for an exciting twist on the crust.
Is it possible to make this recipe gluten-free?
Definitely. Use gluten-free macaroni and swap the all-purpose flour for a gluten-free flour blend or cornstarch. Also, check your Cheez-It crackers or replace them with a gluten-free crunchy topping to keep things safe for gluten-sensitive eaters.
Can I make this recipe vegetarian?
This Baked Mac and Cheese with Cheez-It Crust Recipe is naturally vegetarian as long as you use vegetarian cheeses (some cheeses use animal rennet). Just double-check the cheese labels to ensure they fit your dietary preferences.
How spicy does the hot sauce make the dish?
The heat level is mild and adds just a subtle kick that enhances the cheesy flavor without overpowering it. You can adjust the amount of hot sauce or cayenne pepper to your taste or omit it if you prefer a completely mild mac and cheese.
Final Thoughts
This Baked Mac and Cheese with Cheez-It Crust Recipe is a true comfort food champion that transforms a familiar favorite into something playful, indulgent, and unforgettable. Every creamy spoonful paired with that crunchy, cheesy topping is like a warm hug for your taste buds. I wholeheartedly encourage you to try making this at home—you’ll find it perfect for family dinners, potlucks, or anytime you need a little extra joy on your plate!
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 Dish
- Method: Baking
- Cuisine: American
Description
This Baked Mac and Cheese with Cheez-It Crust is a creamy, comforting classic elevated with a crunchy, savory topping made from crushed Cheez-It crackers. Featuring a rich blend of sharp cheddar and Swiss cheeses, a smooth béchamel sauce infused with spices and a hint of heat, this dish bakes to golden bubbly perfection. It’s perfect as a hearty side or a satisfying main course for family dinners or entertaining guests.
Ingredients
Pasta
- 16 ounces uncooked macaroni noodles
Cheese Sauce
- 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)
Topping
- 2 cups Cheez-It crackers
- ¼ cup unsalted butter (melted, part of the ½ cup divided above)
- ¼ cup sharp cheddar cheese, shredded (reserved from above)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the mac and cheese later.
- Cook Pasta: 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 and set aside.
- Shred Cheese: 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 on the stove. Add ¼ cup of unsalted butter and let it melt. Stir in the ¼ cup of all-purpose flour and whisk continuously to form a roux. Season with 1 ½ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon mustard powder, and 3-4 dashes of hot sauce, whisking to combine. Cook for 1-2 minutes to release the flavors of the spices.
- Add Dairy: Reduce the heat to medium-low and slowly pour in the half and half while whisking constantly to avoid lumps. Bring this mixture to a gentle boil.
- Melt Cheese: Stir in 2 cups of shredded sharp cheddar cheese (reserving ¼ cup for the topping) and all of the shredded Swiss cheese. Stir continuously until the cheese melts completely and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Remove the cheese sauce from heat. Stir in the cooked macaroni noodles until evenly coated with the cheese sauce.
- Prepare Baking Dish: Grease a 9-inch by 13-inch baking dish and transfer the mac and cheese mixture into it, spreading evenly.
- Crush Cheez-It Topping: Crush the Cheez-It crackers by placing them in a large zipper bag and rolling with a rolling pin or pulsing briefly in a food processor until finely crushed.
- Make Topping Mixture: In a medium bowl, melt the remaining ¼ cup of unsalted butter. Combine the melted butter with the crushed Cheez-It crackers and the reserved ¼ cup shredded sharp cheddar cheese.
- Top Mac and Cheese: Evenly sprinkle the Cheez-It buttery topping mixture over the mac and cheese in the baking dish to create a crunchy crust.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes until the cheese sauce is bubbly and the topping is golden brown.
- Optional Broil: For a crispier crust, broil on high for the last 2 minutes of baking, watching closely to prevent burning.
Notes
- You can substitute cornstarch for flour if you prefer a gluten-free option, but cook accordingly to avoid lumps.
- Adjust the amount of hot sauce or cayenne pepper to control the spice level.
- For a lighter version, use whole milk instead of half and half, but the sauce may be less creamy.
- Make sure to watch carefully if you broil at the end, as the topping can brown quickly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
