Description
This classic Baked Mac and Cheese features a creamy cheese sauce with sharp cheddar and Swiss cheeses, topped with a crunchy Cheez-It cracker crust. The dish is baked to golden perfection, combining smooth, cheesy pasta with a flavorful, buttery crust that adds a delightful texture contrast. Perfect as a comforting main or side dish, this recipe serves 8 and delivers a rich, irresistible cheesy experience.
Ingredients
Scale
Macaroni 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)
- 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)
Cheez-It Crust
- 2 cups Cheez-It crackers
- ¼ cup unsalted butter, melted
- ¼ cup shredded sharp cheddar cheese (reserved from above)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking the mac and cheese later.
- Cook the macaroni: Bring a large pot of salted water to a boil on the stovetop. Add the macaroni noodles and cook them according to package directions until al dente. Drain the noodles and set aside.
- Prepare the cheese: While the pasta cooks, shred the sharp cheddar and Swiss cheeses and set aside for the sauce and topping.
- Make the roux: Heat a large saucepan or Dutch oven over medium heat. Add ¼ cup unsalted butter and let it melt. Whisk in ¼ cup all-purpose flour to create a roux. Season with salt, black pepper, mustard powder, and hot sauce or cayenne pepper. Cook for 1-2 minutes to allow the spices to bloom.
- Add the milk: Reduce the heat to medium-low. Slowly pour in the half and half while whisking to combine with the roux. Bring the mixture to a gentle boil, stirring consistently.
- Incorporate the cheese: Stir in 2 cups of shredded sharp cheddar cheese (reserving ¼ cup for later) and all the shredded Swiss cheese. Continue stirring until all the cheese melts into a smooth, creamy sauce.
- Combine pasta and sauce: Remove the cheese sauce from the heat. Stir in the cooked macaroni noodles, ensuring they are well coated with the sauce. Transfer the mixture to a greased 9-inch by 13-inch baking dish.
- Prepare the crust: Crush the Cheez-It crackers by placing them in a large zipper bag and rolling with a rolling pin, or pulse them in a food processor until crumbly. In a medium bowl, melt ¼ cup unsalted butter and combine it with the crushed Cheez-Its and reserved ¼ cup shredded cheddar cheese.
- Add the topping: Evenly sprinkle the Cheez-It and cheese mixture over the mac and cheese in the baking dish.
- Bake the dish: Bake in the preheated oven for 30 minutes until bubbly and golden on top. For an extra crispy crust, switch the oven to broil on high for the last 2 minutes, watching carefully to prevent burning.
Notes
- You can substitute whole milk for half and half for a lighter sauce, but half and half will yield a richer texture.
- Adjust the amount of hot sauce or cayenne pepper to suit your preferred spice level.
- To crush Cheez-Its without a food processor, use a rolling pin or the bottom of a heavy glass to gently crush the crackers in a sealed bag.
- Using freshly shredded cheese rather than pre-shredded cheese improves melting and creamiess.
- This dish can be made ahead up to the assembly step, refrigerated, then baked when ready.
