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There is something undeniably comforting about a creamy, cheesy casserole fresh from the oven, and the Baked Mac and Cheese with Cheez-It Crust Recipe takes this classic to a joyous new level. Imagine tender macaroni enveloped in a luscious blend of sharp cheddar and Swiss cheeses, all topped with a crispy, buttery crust made from everyone’s favorite cheesy crackers, Cheez-Its. This dish is perfect for family dinners, potlucks, or whenever you need a little extra comfort food love. Whether you’re a mac and cheese aficionado or just looking to impress with a twist on a beloved classic, this recipe delivers rich flavor, satisfying texture, and a bit of playful nostalgia that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Baked Mac and Cheese with Cheez-It Crust Recipe lies in its simple but essential ingredients. Each one plays a key role, from the creamy cheeses that build depth and smoothness, to the Cheez-It crackers that create a uniquely crunchy topping. Every component works in harmony to ensure your final dish is bursting with flavor and texture.
- 16 ounces uncooked macaroni noodles: The classic pasta shape that perfectly holds on to that creamy cheese sauce.
- 8 ounces sharp cheddar cheese (shredded into approximately 2 ¼ cups): Adds a punch of tangy, bold flavor that’s the heart of any great mac and cheese.
- 8 ounces Swiss cheese (shredded into approximately 2 ¼ cups): Brings a nutty, mellow richness that balances the sharpness of cheddar.
- ½ cup unsalted butter (divided): Essential for making the roux and adding creamy richness; salt levels can be controlled this way.
- ¼ cup all-purpose flour (or 2 tablespoons cornstarch): Creates the thick, velvety base for the cheese sauce.
- 1 ½ teaspoons salt: Enhances all the flavors while seasoning the bechamel perfectly.
- 1 teaspoon black pepper: Provides a gentle, warming spice that lifts the dish.
- 1 teaspoon mustard powder: Adds a subtle tang that deepens the cheese flavor.
- 3-4 dashes hot sauce (or ¼ teaspoon cayenne pepper): Brings just a touch of heat and complexity, elevating the classic mac and cheese.
- 3 cups half and half (or whole milk): Rich liquid that makes the sauce luscious and creamy.
- 2 cups Cheez-It crackers: The crunchy, cheesy crust that makes this recipe stand out and creates irresistible texture contrast.
How to Make Baked Mac and Cheese with Cheez-It Crust Recipe
Step 1: Prepare the Pasta
Start by preheating your oven to 350°F to have it ready for baking later. Bring a large pot of salted water to a boil and cook the macaroni noodles according to the package directions until just al dente. Drain the noodles well and set them aside, as they will be combined with the cheese sauce.
Step 2: Shred the Cheeses
While the pasta is cooking, shred the sharp cheddar and Swiss cheeses. Having them ready means you can smoothly incorporate them into your sauce without any delay, ensuring a silky texture.
Step 3: Make the Roux and Flavor Base
In a large saucepan or dutch oven over medium heat, melt ¼ cup of unsalted butter. Once melted, whisk in ¼ cup of all-purpose flour to create a roux—a thickener for your sauce. Immediately season it with salt, pepper, mustard powder, and the dashes of hot sauce or cayenne pepper. Whisk constantly and cook for 1 to 2 minutes to develop the flavors, stirring to avoid lumps.
Step 4: Create the Cheese Sauce
Reduce the heat to medium-low and gradually pour in the half and half, whisking continuously to incorporate it smoothly into the roux. Raise the heat slightly to bring the mixture to a gentle boil, which will thicken the sauce beautifully. Stir in 2 cups of shredded cheddar (reserving ¼ cup for the topping) and all the Swiss cheese, stirring constantly until everything melts into a smooth, creamy sauce that’s ready to envelop your pasta in cheesy goodness.
Step 5: Combine Pasta and Sauce
Remove the cheese sauce from heat and fold in the cooked macaroni noodles until every piece is luxuriously coated. Transfer this luscious mixture to a greased 9 inch by 13 inch baking dish, setting the stage for the signature crunchy crust.
Step 6: Prepare the Cheez-It Crust
Crush the Cheez-It crackers by placing them in a large resealable bag and rolling over them with a rolling pin, or pulse briefly in a food processor until you get evenly crushed crumbs. In a medium bowl, melt the remaining ¼ cup of unsalted butter. Mix this melted butter with the crushed Cheez-Its and the reserved shredded cheddar cheese, creating a perfectly buttery, cheesy topping.
Step 7: Bake and Crisp
Evenly sprinkle the Cheez-It mixture over the mac and cheese in the baking dish. Place it in the oven and bake at 350°F for 30 minutes until the crust turns golden with a satisfying crunch. For a little extra crispiness, switch your oven to broil for the last two minutes of cooking. Watch closely so the crust doesn’t burn, but the contrast of textures it creates is pure magic.
How to Serve Baked Mac and Cheese with Cheez-It Crust Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a fresh pop of color and flavor, balancing the richness. For a little extra flair, a pinch of smoked paprika or a drizzle of truffle oil can elevate the experience beautifully.
Side Dishes
This dish pairs wonderfully with a crisp green salad for freshness or roasted vegetables like broccoli or brussels sprouts that offer a textural and flavor contrast. For a heartier meal, add grilled chicken or crispy bacon on the side to complement the deep cheesy flavors.
Creative Ways to Present
Serve this mac and cheese in individual ramekins for a charming presentation, perfect for dinner parties. Alternatively, top with extra crushed Cheez-Its and sprinkle some diced tomatoes or caramelized onions for a gourmet twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 4 days. This mac and cheese actually tastes even better the next day as the flavors intermingle, but the crust may soften slightly.
Freezing
You can freeze the unbaked mac and cheese in the baking dish, wrapped tightly in plastic wrap and foil, for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed, adding extra time as needed.
Reheating
Reheat leftovers in the oven at 350°F until warmed through to preserve the crunchy topping. Microwave reheating works in a pinch but may soften the crust, so cover loosely with a microwave-safe lid to keep moisture balanced.
FAQs
Can I use different cheeses in this Baked Mac and Cheese with Cheez-It Crust Recipe?
Absolutely! While sharp cheddar and Swiss provide classic flavors, feel free to experiment with gouda, mozzarella, or Gruyère depending on your taste. Just ensure your cheeses melt well to keep that creamy texture.
Is it necessary to use half and half, or can I substitute milk?
Half and half gives a richer, creamier sauce, but you can use whole milk for a lighter version. The sauce might be slightly less thick, so be mindful in the roux stage to cook it until properly thickened.
How do I keep the Cheez-It crust from getting soggy?
Melting the butter and mixing it thoroughly with the crushed crackers helps the crust stay crisp. Also, baking uncovered and finishing with a quick broil ensures a deliciously crunchy topping.
Can this recipe be made gluten-free?
Yes! Use gluten-free pasta, substitute regular flour for a gluten-free alternative or cornstarch, and choose gluten-free Cheez-It style crackers. This way, everyone can enjoy this delicious comfort food.
What’s the best way to add extra spice to this mac and cheese?
If you like it spicy, increase the hot sauce or cayenne pepper slightly. You can also mix in diced jalapeños or pepper jack cheese for an extra kick that complements the creamy cheese base.
Final Thoughts
There is something truly special about the Baked Mac and Cheese with Cheez-It Crust Recipe that makes it a standout take on a beloved classic. It combines the rich, indulgent comfort of mac and cheese with a fun, unexpected crunch from the Cheez-It topping that will delight every bite. Whether you’re making it for a family gathering or a cozy night in, this dish promises to become a favorite you’ll want to make again and again. So grab those crackers, shred that cheese, and get ready for a seriously delicious experience!
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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 Course
- Method: Baking
- Cuisine: American
Description
This Baked Mac and Cheese with Cheez-It Crust is a comforting and indulgent twist on the classic macaroni and cheese. Creamy sharp cheddar and Swiss cheese sauce coats perfectly cooked macaroni, topped with a crunchy, buttery Cheez-It cracker crust that adds an exciting texture and savory depth. Easy to prepare and perfect for family dinners or potlucks, this recipe combines familiar flavors with a fun, crispy topping that everyone will love.
Ingredients
Mac and Cheese
- 16 ounces uncooked macaroni noodles
- 8 ounces sharp cheddar cheese, shredded (approximately 2 ¼ cups)
- 8 ounces Swiss cheese, shredded (approximately 2 ¼ cups)
- ¼ cup unsalted butter
- 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)
Cheez-It Crust
- 2 cups Cheez-It crackers
- ¼ cup unsalted butter
- ¼ cup shredded cheddar cheese (reserved from the cheddar cheese)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare it for baking the mac and cheese.
- Cook macaroni: Bring a large pot of salted water to a boil on the stove. Add the macaroni noodles and cook according to package directions until al dente. Drain and set aside.
- Prepare cheeses: While the noodles cook, shred the sharp cheddar and Swiss cheeses and set them aside.
- Start the roux: Place a large saucepan or Dutch oven over medium heat on the stove. Add ¼ cup unsalted butter and let it melt completely.
- Add flour and seasonings: Whisk in ¼ cup all-purpose flour until combined and smooth 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 or cayenne pepper. Cook while whisking for 1-2 minutes to enhance the flavors.
- Add half and half: Reduce the heat to medium-low. Slowly pour in 3 cups half and half, whisking constantly to prevent lumps. Bring the mixture to a gentle boil to thicken the sauce.
- Melt cheeses into sauce: Stir in 2 cups shredded cheddar cheese (reserve ¼ cup for the topping) and all the shredded Swiss cheese. Continue stirring until the cheese is fully melted, creating a creamy cheese sauce.
- Combine with macaroni: Remove the sauce from heat. Stir in the drained macaroni noodles, ensuring all noodles are coated in the cheese sauce. Transfer the mixture to a greased 9×13 inch baking dish.
- Prepare Cheez-It topping: Crush 2 cups of Cheez-It crackers either in a large zipper bag using a rolling pin or pulse in a food processor until finely crushed.
- Mix topping ingredients: Melt ¼ cup unsalted butter in a medium bowl. Combine the crushed Cheez-Its with the melted butter and the remaining ¼ cup shredded cheddar cheese until evenly mixed.
- Add topping to dish: Sprinkle the Cheez-It mixture evenly over the mac and cheese in the baking dish, creating a flavorful crust.
- Bake and broil (optional): Place the baking dish in the preheated oven and bake for 30 minutes until bubbly and heated through. For a crispier crust, switch the oven to broil on high for the last 2 minutes of cooking time, keeping a close watch to prevent burning.
Notes
- You can substitute whole milk instead of half and half for a lighter version of the sauce.
- If you prefer a spicier crust, add a pinch of cayenne powder to the crushed Cheez-It topping mixture.
- Using a Dutch oven helps in even heat distribution while preparing the cheese sauce, but a large saucepan works well too.
- Make sure to watch the mac and cheese closely during the broil phase to avoid burning the crust.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
