If you are a comfort food lover looking for a dish that delivers creamy, cheesy goodness with an irresistible crunchy topping, then this Baked Mac and Cheese with Cheez-It Crust Recipe is going to become your new favorite. It perfectly combines velvety melted cheeses with a crunchy, buttery Cheez-It cracker crust that adds unexpected zest and texture. Every bite sings with deep, rich flavors, and it’s a guaranteed crowd-pleaser whether you’re serving family dinners or casual get-togethers.
Ingredients You’ll Need
Gathering these simple yet essential ingredients sets you up for a mac and cheese masterpiece. Each one plays a special role—from the mix of cheeses that give great flavor and meltability, to the Cheez-It crackers that create a uniquely tasty crust, every component is a building block of this dish’s perfect texture and flavor.
- 16 ounces uncooked macaroni noodles: The classic pasta shape that holds creamy sauce well.
- 8 ounces sharp cheddar cheese (shredded into approximately 2 ¼ cups): Sharpness and depth come from this bold cheese.
- 8 ounces Swiss cheese (shredded into approximately 2 ¼ cups): A mild, nutty addition that melts beautifully.
- ½ cup unsalted butter (divided): Used both in the sauce and crust for richness and smooth texture.
- ¼ cup all-purpose flour (or 2 tablespoons cornstarch): Thickens the cheesy sauce to luscious perfection.
- 1 ½ teaspoons salt: Enhances all the flavors naturally.
- 1 teaspoon black pepper: Adds a gentle warmth and balances the richness.
- 1 teaspoon mustard powder: Brings a subtle tang that elevates the cheese sauce.
- 3-4 dashes hot sauce (or ¼ teaspoon cayenne pepper): Offers a hint of heat for complexity.
- 3 cups half and half (or whole milk): Creates a creamy base for the sauce that isn’t too heavy.
- 2 cups Cheez-It crackers: The star of the crunchy, flavorful topping that takes this mac and cheese to the next level.
How to Make Baked Mac and Cheese with Cheez-It Crust Recipe
Step 1: Cook the Macaroni Noodles
Start by bringing a large pot of salted water to a boil. Add the macaroni and cook it just until al dente according to the package instructions so they have a perfect bite and won’t become mushy when baked. Drain well and set aside—this simple step is the foundation for perfectly tender pasta in your dish.
Step 2: Prepare Your Cheeses
While the pasta cooks, shred both your sharp cheddar and Swiss cheeses. Having them freshly shredded helps the cheese melt evenly into that luscious sauce we’re aiming for. A quick tip: shredding the cheeses by hand instead of buying pre-shredded yields a creamier texture since it melts better.
Step 3: Make the Cheese Sauce Roux
In a large saucepan or Dutch oven over medium heat, melt ¼ cup of butter. Whisk in the flour until it forms a smooth paste called a roux. Then season with salt, pepper, mustard powder, and hot sauce. Cooking this mixture for a minute or two helps develop that deep, savory background flavor that makes homemade mac and cheese stand out.
Step 4: Add the Dairy and Melt the Cheese
Slowly stir the half and half into your roux, whisking constantly to prevent lumps. Bring the mixture to a gentle boil where it thickens nicely. Then stir in 2 cups of cheddar and all of the Swiss cheese, saving ¼ cup cheddar for the topping. Keep stirring until the cheese melts completely into a creamy, dreamy sauce—this is the heart of the dish.
Step 5: Combine Pasta and Transfer to Baking Dish
Remove the sauce from heat and gently fold in the cooked macaroni so every noodle is coated in cheesy goodness. Transfer everything evenly into a greased 9-inch by 13-inch baking dish. This step readies your creation for the tasty crust and oven baking.
Step 6: Prepare the Cheez-It Crust
Place the Cheez-It crackers in a large zipper bag and crush them using a rolling pin or pulse them in a food processor until you have coarse crumbs. In a medium bowl, melt the remaining ¼ cup butter and mix it with the crushed Cheez-Its and the reserved shredded cheddar. This buttery, cheesy topping will bake up golden and crispy—pure magic!
Step 7: Assemble and Bake
Sprinkle the Cheez-It and cheddar mixture evenly over the mac and cheese. Pop the baking dish into your preheated 350°F oven for 30 minutes. If you love an extra crispy crust, switch your oven to broil on high for the last 2 minutes—just keep a close eye so it doesn’t burn. Once bubbly and golden, your masterpiece is ready.
How to Serve Baked Mac and Cheese with Cheez-It Crust Recipe
Garnishes
Sprinkle freshly chopped parsley or chives on top of the baked mac and cheese for a fresh pop of color and subtle herbal brightness. A light dusting of smoked paprika can add a hint of smoky warmth and visual appeal, complementing the deep flavors perfectly.
Side Dishes
This hearty dish pairs wonderfully with crisp green salads or steamed vegetables like broccoli or green beans to add balance and contrast. For a comforting meal, serve alongside roasted meats such as chicken, pork chops, or even crispy bacon, which enhances the cheesy richness beautifully.
Creative Ways to Present
For an eye-catching presentation, serve the mac and cheese in individual ramekins with the Cheez-It crust browned to perfection. Alternatively, try layering mac and cheese with extra cheese sauce in a casserole dish and sprinkling the crust topping for a crowd-pleasing family-style display that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Any leftover Baked Mac and Cheese with Cheez-It Crust Recipe can be stored in an airtight container in the refrigerator for up to 3 days. When reheated, the sauce will still be creamy, and the crust remains pleasantly crunchy if you reheat it properly.
Freezing
You can freeze this dish before baking by covering the unbaked casserole tightly with foil and plastic wrap, then freezing for up to 2 months. When ready, bake from frozen for about 60-70 minutes at 350°F, uncovering in the last 10 minutes to let the crust crisp up.
Reheating
To bring your leftover mac and cheese back to life, reheat it in the oven at 350°F for 15-20 minutes until bubbly. If microwaving, add a splash of milk to keep the sauce creamy and heat in short intervals, stirring in between to avoid drying out the dish or soggy topping.
FAQs
Can I use different types of cheese for this recipe?
Absolutely! While sharp cheddar and Swiss provide great flavor and melt nicely, feel free to experiment with gouda, fontina, or a smoky cheese to suit your taste preferences.
Are Cheez-It crackers the only option for the crust?
The Cheez-It crust is what makes this recipe special, but you can also substitute with crushed Ritz crackers, breadcrumbs mixed with parmesan, or even crushed pretzels for a different twist.
Can I make this recipe dairy-free?
To make a dairy-free version, use plant-based milk and vegan cheeses. Keep in mind that the texture and flavor will differ, but it can still be a delicious alternative.
What is the best way to get a crispy crust without burning it?
Keep the oven at 350°F for baking and broil only for the last 2 minutes, watching carefully. If your broiler runs hot, broil from a lower rack position to prevent burning.
Is it okay to prepare this recipe ahead of time?
Yes! You can assemble it completely, cover, and refrigerate or freeze before baking. Just adjust baking time accordingly when you decide to cook it.
Final Thoughts
This Baked Mac and Cheese with Cheez-It Crust Recipe is more than just a meal; it’s a celebration of textures and comforting flavors that everyone will rave about. Whether you’re a mac and cheese purist or love a fun twist, this recipe delivers warmth, cheesiness, and a playful crunch that makes every bite memorable. Give it a try—you’ll be so glad you did!
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 recipe offers a creamy, cheesy macaroni base topped with a crunchy, flavorful Cheez-It cracker crust. Combining sharp cheddar and Swiss cheese melted into a smooth sauce, then baked to golden perfection, it’s a comforting and satisfying dish perfect for family dinners or gatherings.
Ingredients
Pasta
- 16 ounces uncooked macaroni noodles
Cheese Sauce
- 8 ounces sharp cheddar cheese (shredded, approx. 2 ¼ cups)
- 8 ounces Swiss cheese (shredded, approx. 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 shredded sharp cheddar cheese (reserved from above)
- ¼ cup unsalted butter (for topping)
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 over the stove. Add the macaroni noodles and cook them according to the package directions until al dente. Drain the noodles and set aside.
- Prepare Cheese: While the noodles cook, shred the sharp cheddar and Swiss cheeses and set them aside for the cheese sauce and topping.
- Make Roux: Heat a large saucepan or Dutch oven over medium heat on the stovetop. Add ¼ cup of unsalted butter and melt it fully. Whisk in ¼ cup flour 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. Continue whisking and cook for 1-2 minutes to develop flavor.
- Add Dairy: Reduce heat to medium-low and slowly pour in the half and half while whisking continuously. Bring the mixture to a gentle boil, ensuring it thickens into a smooth sauce.
- Incorporate Cheese: Stir in 2 cups shredded sharp cheddar (reserve ¼ cup for the topping) and all the shredded Swiss cheese. Keep stirring until the cheese has melted completely and the sauce is creamy.
- Combine Pasta and Sauce: Remove the sauce from the heat. Add the cooked macaroni noodles to the cheese sauce, stirring to coat the pasta evenly. Transfer the mixture to a greased 9×13 inch baking dish.
- Prepare Crust: Crush the Cheez-It crackers using a rolling pin inside a large zipper bag or pulse them in a food processor to a coarse crumb texture.
- Make Topping: In a medium bowl, melt ¼ cup unsalted butter. Mix the melted butter with the crushed Cheez-It crackers and the reserved ¼ cup shredded cheddar cheese until well combined.
- Add Topping: Evenly sprinkle the Cheez-It and cheddar topping over the macaroni and cheese in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes until bubbly and golden on top.
- Optional Broil: For an extra crispy crust, switch the oven to broil on high for the last 2 minutes of cooking. Watch carefully to avoid burning.
Notes
- If you prefer a spicier cheese sauce, increase the hot sauce or cayenne pepper cautiously to taste.
- Using half and half rather than milk creates a richer, creamier sauce, but whole milk is an acceptable substitute.
- You can substitute Swiss cheese with Gruyère for a more robust flavor.
- Make sure not to overcook the pasta to avoid mushy mac and cheese after baking.
- For a gluten-free version, use gluten-free pasta and cornstarch instead of flour.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispy topping.
