Baked Mac and Cheese with Cheez-It Crust

Get ready to take comfort food to the next level with this Cheez-It Mac and Cheese. Creamy, cheesy, and finished with a crunchy Cheez-It crust, this baked mac and cheese is a playful upgrade to a classic. It comes together in under an hour, makes a comforting weeknight main or a show-stopping side for potlucks and holiday tables, and wins over kids and adults alike.

Ingredients

Below are the ingredients and helpful notes for this baked mac and cheese with a Cheez-It crust. See the instructions section for step-by-step preparation.

• 16 ounces macaroni noodles (uncooked)
• 8 ounces sharp cheddar cheese, freshly shredded (about 2 1/4 cups)
• 8 ounces Swiss cheese, freshly shredded (about 2 1/4 cups)
• 1/2 cup unsalted butter, divided
• 1/4 cup all-purpose flour (or 2 tablespoons cornstarch for a gluten-free option)
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon mustard powder (or 1 teaspoon Dijon mustard as a substitute)
• 3–4 dashes hot sauce (or 1/4 teaspoon cayenne), to brighten the cheese flavor
• 3 cups half-and-half (whole milk can be used, but the sauce will be lighter)
• 2 cups Cheez-It crackers, crushed for the topping

Instructions

The following method yields a creamy, baked mac and cheese with a crispy Cheez-It topping. Read through once before starting so everything flows smoothly.

1. Preheat the oven: Set the oven to 350°F.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain and set aside.
3. Shred the cheeses: While the pasta cooks, shred the cheddar and Swiss cheeses. Freshly shredded cheese melts more smoothly than pre-shredded varieties.
4. Make the roux: In a large saucepan or Dutch oven over medium heat, melt 1/4 cup of the butter. Sprinkle in the flour and whisk to form a roux. Cook 1–2 minutes to remove the raw flour taste.
5. Season the roux: Add salt, black pepper, mustard powder, and hot sauce to the roux and whisk to combine.
6. Add the half-and-half: Reduce heat to medium-low and slowly pour in the half-and-half, whisking constantly. Bring the mixture to a gentle simmer so it thickens slightly.
7. Melt the cheese: Stir in 2 cups of shredded cheddar (reserve 1/4 cup for the topping) and all of the Swiss. Stir until the sauce is smooth and fully melted. Remove from heat.
8. Combine pasta and sauce: Stir the cooked macaroni into the cheese sauce until every piece is coated. Transfer the mixture to a greased 9 x 13-inch baking dish. The sauce may look loose now—this is normal; it will set as it bakes and keep the finished dish luxuriously creamy.
9. Prepare the Cheez-It topping: Crush the Cheez-It crackers in a large resealable bag with a rolling pin or pulse them in a food processor. In a medium bowl, melt the remaining 1/4 cup butter and toss it with the crushed crackers and the reserved 1/4 cup shredded cheddar.
10. Top and bake: Evenly sprinkle the Cheez-It mixture over the mac and cheese. Bake at 350°F for 30 minutes, until bubbling and the topping is golden. For an extra-crisp crust, switch the oven to broil on high for the last 1–2 minutes—watch closely to avoid burning.

Make-ahead tip: You can assemble the mac and cheese up to 3 days in advance and refrigerate it uncovered or lightly covered. Wait to add the cracker topping until just before baking so the crust stays crisp.