If you are searching for the ultimate comfort food with a playful twist, this Baked Mac and Cheese with Cheez-It Crust Recipe is about to become your new favorite. Creamy, cheesy macaroni baked to perfection and topped with a crunchy, flavorful Cheez-It crust that adds just the right touch of savory crunch. This dish combines the familiar warmth of traditional mac and cheese with the unexpected delight of a Cheez-It topping, making every bite irresistibly satisfying and incredibly fun to eat. Whether serving family or friends, this recipe elevates classic comfort food to an entirely new level.
Ingredients You’ll Need
Getting this dish right is all about simple, quality ingredients that harmonize beautifully. Each component plays a crucial role—from the creamy cheeses and perfectly cooked macaroni to the buttery, crispy Cheez-It crust that brings it all together with a burst of flavor and texture.
- 16 ounces uncooked macaroni noodles: Opt for classic elbow macaroni to hold that luscious cheese sauce perfectly.
- 8 ounces sharp cheddar cheese (shredded): This provides that tangy, robust cheddar punch that’s essential in any fabulous mac and cheese.
- 8 ounces Swiss cheese (shredded): Adds a smooth, nutty flavor that balances the sharpness of cheddar beautifully.
- ½ cup unsalted butter (divided): Butter ensures richness, both in the cheese sauce and the crispy topping.
- ¼ cup all-purpose flour (or 2 tablespoons cornstarch): Creates the perfect roux to thicken the sauce to velvety perfection.
- 1 ½ teaspoons salt: Brings out the full flavors in the cheese and sauce without overpowering the dish.
- 1 teaspoon black pepper: Adds a subtle kick that wakes up the creamy sauce.
- 1 teaspoon mustard powder: Gives a gentle tang that enhances the cheese flavors nicely.
- 3-4 dashes hot sauce (or ¼ teaspoon cayenne pepper): Provides a hint of heat to balance the richness, but keeps it approachable.
- 3 cups half and half (or whole milk): This is what creates the luscious, dreamy texture that makes this mac and cheese so indulgent.
- 2 cups Cheez-It crackers: Crushed and mixed with butter and cheese for an irresistible crunchy topping.
How to Make Baked Mac and Cheese with Cheez-It Crust Recipe
Step 1: Cook the Macaroni
Start by preheating your oven to 350°F and boiling a large pot of salted water. Adding salt to the water isn’t just habit—it seasons the pasta from within. Drop in the macaroni and cook just until al dente as per the package instructions, then drain and set aside. This simple step is the foundation for perfectly tender noodles ready to bathe in cheesy goodness.
Step 2: Prepare the Cheese Sauce
While your noodles cook, shred the sharp cheddar and Swiss cheeses to allow for smooth melting later on. Next, melt ¼ cup of butter in a large saucepan over medium heat and whisk in the flour to form a roux—a classic technique that thickens your sauce and creates that iconic mac and cheese creaminess. Season this base with salt, pepper, mustard powder, and hot sauce or cayenne to introduce layers of flavor that will keep every bite complex and comforting.
Step 3: Combine Dairy and Cheese
Reducing the heat to medium-low, pour in the half and half slowly while whisking constantly. This avoids lumps and ensures the sauce becomes irresistibly silky. Bring it to a gentle boil, then stir in the shredded cheddar (reserving a little for the topping) and all the Swiss cheese. Keep stirring until the cheese melts entirely and the sauce is smooth and luscious.
Step 4: Mix Pasta and Transfer to Baking Dish
Remove your sauce from the heat and fold in the drained macaroni noodles, making sure every noodle is coated in that velvety cheese. Pour everything into a greased 9-by-13-inch baking dish, preparing it for the crunch that’s about to take center stage.
Step 5: Make the Cheez-It Crust
Crush the Cheez-It crackers in a large zipper bag with a rolling pin or pulse them a few times in a food processor to get a coarse crumb—this texture will provide a wonderful contrast to the creamy mac inside. Melt the remaining ¼ cup butter and combine it with the crushed crackers and the reserved cheddar cheese. This mix is your crunchy, flavorful golden topping.
Step 6: Bake to Perfection
Sprinkle the Cheez-It mixture evenly over the mac and cheese, then pop it into your preheated oven. Bake for 30 minutes until bubbly around the edges and the crust is toasted to a satisfying crunch. For an extra touch of golden crispiness, switch your oven to high broil for the last two minutes, but keep a close eye so it doesn’t burn!
How to Serve Baked Mac and Cheese with Cheez-It Crust Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a vibrant splash of green and a mild herbal freshness that lifts the dish. For a bit of extra indulgence, a drizzle of truffle oil or a handful of crispy bacon crumbs can elevate the experience without overpowering the classic cheesy flavors.
Side Dishes
This Baked Mac and Cheese with Cheez-It Crust Recipe pairs beautifully with simple sides like a crisp green salad or roasted vegetables. Think broccoli tossed with lemon and olive oil or sweet roasted carrots that bring color and contrasting textures to your plate while keeping the meal balanced and satisfying.
Creative Ways to Present
Make this dish a showstopper by serving it in individual ramekins topped with the Cheez-It crust, perfect for dinner parties or cozy family dinners. You can also transform leftovers into crispy mac and cheese bites by chilling, shaping, and frying or baking them until golden–a fun way to enjoy this recipe in a new form.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, any leftover Baked Mac and Cheese with Cheez-It Crust Recipe should be cooled to room temperature and stored in an airtight container in the refrigerator. It will keep well for up to 3 to 4 days, making it a convenient and delicious leftover option.
Freezing
If you want to save some for later, this dish freezes beautifully. Just let it cool completely, then cover tightly with foil or plastic wrap and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating to preserve its creamy texture and crispy topping.
Reheating
Reheat your mac and cheese in the oven at 350°F for about 20 minutes or until warmed through and the crust regains its crispiness. Avoid microwaving if possible, since the oven helps maintain the delightful contrast between creamy interior and crunchy topping that makes this dish so joyful to eat.
FAQs
Can I use different cheeses in this recipe?
Absolutely! While sharp cheddar and Swiss create the perfect balance here, feel free to experiment with Gruyère, mozzarella, or even Parmesan for different flavor profiles. Just remember to choose cheeses that melt well to keep that creamy texture.
What if I don’t have Cheez-It crackers?
You can substitute with other cheese-flavored crackers or even crushed buttery crackers like Ritz. Just keep in mind that Cheez-It crackers offer a signature flavor and crunch that’s hard to beat in this recipe.
Can I make this recipe dairy-free or vegan?
For a dairy-free version, try using plant-based milks and vegan cheese alternatives that melt well. You can swap butter for dairy-free margarine and look for dairy-free Cheez-It style crackers to preserve that crunchy topping.
How spicy is this mac and cheese?
The hot sauce or cayenne pepper adds just a subtle kick to brighten the dish without overwhelming. If you prefer no heat, you can omit or reduce this ingredient and still enjoy a rich and flavorful mac and cheese.
Is this recipe kid-friendly?
Definitely! Kids love the creamy cheese sauce and crunchy topping, but you might want to reduce the mustard powder and skip the hot sauce for younger palates. It’s a great way to sneak in some bold flavors while keeping it approachable.
Final Thoughts
There’s something truly magical about this Baked Mac and Cheese with Cheez-It Crust Recipe that makes it a cherished classic with a fun twist. It combines creamy, cheesy comfort with a crispy, flavorful crunch that brings smiles at every table. If you want to wow your family or friends with something both familiar and fresh, this recipe is guaranteed to impress. So grab your Cheez-Its, get that cheese shredded, and get ready to dive into pure comfort food bliss!
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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
- Diet: Vegetarian
Description
This Baked Mac and Cheese with a crunchy Cheez-It crust is a comforting and cheesy twist on the classic mac and cheese. Creamy cheddar and Swiss cheese blend into a smooth sauce enveloping tender macaroni noodles, topped with a buttery, crispy Cheez-It cracker crust baked to golden perfection.
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 substitute 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 unsalted butter (part of the total ½ cup)
- ¼ cup shredded sharp cheddar cheese (reserved from above)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the mac and cheese.
- Cook Macaroni: 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 just tender. Drain the noodles and set aside.
- Shred Cheese: While the pasta cooks, shred the sharp cheddar and Swiss cheese and set aside.
- Make Roux: Place a large saucepan or Dutch oven over medium heat. Add ¼ cup unsalted butter and let it melt completely. Whisk in the ¼ cup all-purpose flour until it forms a smooth roux. Season with salt, black pepper, mustard powder, and hot sauce. Cook, whisking constantly, for 1 to 2 minutes to develop flavors.
- Add Dairy: Reduce heat to medium-low. Slowly pour in the half and half while whisking continuously to avoid lumps. Bring the mixture to a gentle boil, stirring often to thicken the sauce.
- Melt Cheese: Stir in 2 cups of the shredded cheddar cheese (reserve ¼ cup for topping) and all of the Swiss cheese. Stir until all the cheese is fully melted and the sauce is creamy and smooth. Remove from heat.
- Combine Pasta and Sauce: Stir the cooked macaroni noodles into the cheese sauce until evenly coated. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
- Prepare Crust: Place Cheez-It crackers in a large zipper bag and crush them using a rolling pin or pulse in a food processor until finely crushed. In a medium bowl, melt the remaining ¼ cup of unsalted butter and combine it with the crushed crackers and the reserved ¼ cup shredded cheddar cheese. Mix well.
- Add Topping: Evenly sprinkle the Cheez-It and cheese crumb mixture over the macaroni cheese in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes until bubbly and the crust is golden.
- Optional Broil: For an extra crispy crust, switch your oven to broil on high for the last 2 minutes of baking. Watch carefully to prevent burning.
Notes
- You can substitute whole milk for half and half for a lighter sauce.
- All-purpose flour can be replaced with cornstarch (use 2 tablespoons) for a gluten-free roux.
- Adjust the amount of hot sauce or cayenne pepper to control spice level.
- Use freshly shredded cheese for better melting compared to pre-shredded cheese.
- For a vegetarian version, ensure the cheeses used are made without animal rennet.
- Leftovers can be refrigerated and reheated; add a splash of milk when reheating to restore creaminess.
