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
Scale
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.
