Golden Cheez-It Mac and Cheese Bake

Get ready to elevate your comfort food experience with this incredibly delicious Cheez-It Mac and Cheese recipe! This isn’t just any mac and cheese; it’s a gourmet upgrade featuring a rich, velvety cheese sauce and an irresistibly crunchy, savory Cheez-It crust. It’s designed to be effortlessly easy to prepare in under an hour, making it a perfect candidate for a satisfying weeknight dinner, a standout side dish for potlucks, or an impressive addition to any holiday meal. Prepare for a culinary delight that promises to be totally irresistible and will quickly become your new go-to comfort food masterpiece. One glorious bite, and you’ll understand why this dish is the ultimate mac and cheese transformation you’ve been waiting for!

Essential Ingredients for Perfect Cheez-It Mac and Cheese

Crafting the perfect Cheez-It baked mac and cheese starts with selecting the right ingredients. Below, I’ll guide you through each component, explaining its role and offering helpful substitution options to ensure your dish is nothing short of spectacular. For precise measurements, please refer to the comprehensive recipe card located at the bottom of this post.

• Macaroni Noodles: While classic elbow macaroni is traditional and holds the sauce beautifully, feel free to use other small pasta shapes like cavatappi, shells, or rotini. Ensure you cook them al dente, as they will continue to cook slightly in the oven.
• Sharp Cheddar Cheese: This is the backbone of our cheese sauce. I highly recommend using sharp cheddar over mild or medium varieties because its rich, robust, and tangy flavor truly shines through and provides depth to the sauce. It’s crucial to freshly grate an 8-ounce block of cheese yourself; this will yield approximately 2 ¼ cups of fluffy, melt-friendly cheese. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly, resulting in a grainy sauce.
• Swiss Cheese: The inclusion of Swiss cheese might surprise some, but its unique nutty and subtly sweet flavor perfectly complements and balances the sharp, bold notes of the cheddar. This pairing creates a complex and irresistible cheese blend. Like the cheddar, you’ll want to freshly shred an entire 8-ounce block of Swiss cheese for optimal melting and flavor.
• Unsalted Butter: Butter forms the base of our roux and adds a luxurious richness to the sauce. I opt for unsalted butter to maintain full control over the salt content in the recipe. If you only have salted butter on hand, simply reduce the added salt in the recipe by about ½ teaspoon to avoid an overly salty dish.
• All-Purpose Flour: This kitchen staple is essential for creating the roux, which acts as the thickening agent for our wonderfully creamy cheese sauce. It ensures a smooth, consistent texture.
• Salt + Black Pepper: Fundamental seasonings that enhance all the flavors. Adjust to your personal preference, tasting as you go. Freshly ground black pepper offers the best aroma and taste.
• Mustard Powder: This is my secret ingredient for exceptional mac and cheese! The acidity and subtle tang of mustard powder brilliantly cut through the richness of the cheese, preventing the dish from becoming too heavy and enhancing the overall cheesy flavor without making it taste like mustard. If you don’t have mustard powder, 1 teaspoon of Dijon mustard can be used as a fantastic alternative.
• Hot Sauce: Another chef’s trick for amplifying cheese flavor! A few dashes of a mild hot sauce (like Frank’s RedHot) won’t make your mac and cheese spicy but will instead awaken and deepen the flavors of the cheese, adding a subtle complexity that’s truly remarkable. Trust me on this one!
• Half-and-Half: This ingredient is key to achieving that supremely thick and creamy sauce. While whole milk can be used as a substitute, be aware that the sauce will be slightly thinner and less rich. I’ve tested both, and while whole milk works, half-and-half consistently delivers that indulgent, velvety texture we’re aiming for.
• Cheez-It Crackers: The star of our crunchy topping! These iconic cheesy crackers will be crushed into coarse crumbs to create the ultimate savory, crunchy crust that sets this mac and cheese apart from all others. Their distinct cheesy flavor is perfectly integrated into the baked topping.

Step-by-Step Guide to Making Cheez-It Mac and Cheese

Follow these detailed instructions, complete with visual cues (refer to the images provided for guidance), to create this irresistible Cheez-It Mac and Cheese in your own kitchen. For the full, precise recipe instructions and quantities, please scroll down to the comprehensive recipe card at the very bottom of this post.

To begin this delightful culinary journey, your first step is to bring a large pot of generously salted water to a rolling boil. Once boiling, add your macaroni noodles and cook them according to the package directions until they are perfectly al dente. It’s crucial not to overcook them at this stage, as they will continue to cook in the oven. Once cooked, drain the noodles thoroughly and set them aside. While the pasta cooks, you’ll be preparing the luscious cheese sauce.

1. Prepare the Cheeses: Begin by carefully shredding both the sharp cheddar and Swiss cheeses. As mentioned earlier, I cannot stress enough the importance of grating your cheese fresh from the block. This small effort makes a huge difference in the final texture of your sauce, allowing the cheese to melt into an incredibly smooth and luscious consistency, far superior to pre-shredded varieties.
2. Create the Roux: In a large, heavy-bottomed skillet or a Dutch oven, melt the unsalted butter over medium-high heat on your stovetop. Once the butter has fully melted and is slightly foamy, sprinkle the all-purpose flour evenly over it. Immediately begin whisking vigorously to combine the butter and flour, forming a smooth roux. Continue to whisk and cook for 1-2 minutes; this step is crucial for cooking out the raw flour taste and ensuring a silky sauce. Now, stir in the salt, black pepper, mustard powder, and a few dashes of hot sauce. Whisk again to fully incorporate these wonderful spices, allowing them to bloom for another minute or so to deepen their flavors.
3. Incorporate the Half-and-Half: Reduce the heat on your stovetop to medium-low. This is important to prevent scorching the sauce. Slowly, in a steady stream, pour the half-and-half into the seasoned roux, whisking continuously to prevent lumps. Continue to whisk gently until the mixture thickens and comes to a gentle simmer. Do not bring to a rolling boil.
4. Melt the Cheeses into the Sauce: With the heat still on medium-low, begin adding your freshly shredded cheddar and Swiss cheeses to the pot. Remember to reserve ¼ cup of the shredded cheddar for the topping later! Stir consistently and patiently until all the cheese has completely melted into a gloriously smooth, creamy, and uniform sauce. Remove the pot from the heat as soon as the cheese is melted to prevent overcooking the sauce.

5. Combine Pasta and Sauce: Gently fold the cooked, drained macaroni noodles into the pot containing the rich cheese sauce. Stir carefully until every single noodle is beautifully coated in the creamy, dreamy sauce. Once combined, transfer this glorious macaroni and cheese mixture into a greased 9-inch by 13-inch baking dish. Don’t be alarmed if the mixture seems a little liquidy at this stage; this is perfectly normal and intentional! The sauce will continue to thicken and absorb into the macaroni as it bakes in the oven, ensuring the most incredibly creamy mac and cheese imaginable.
6. Prepare the Cheez-It Crumbles: This step is critical for our signature crunchy topping. Place the Cheez-It crackers into a food processor and pulse until they form coarse crumbs. Alternatively, if you don’t have a food processor, you can place the crackers in a large, sturdy zipper bag, seal it, and crush them effectively with a rolling pin or the bottom of a heavy pan. Aim for a texture that’s still got some small pieces for maximum crunch.
7. Assemble the Cracker Topping: In a medium-sized bowl, melt the remaining ¼ cup of unsalted butter. Add the crushed Cheez-It crackers to the melted butter, along with the reserved ¼ cup of shredded cheddar cheese. Stir everything together until the cracker crumbs and cheese are evenly coated in the butter. This buttery coating is what helps the topping crisp up perfectly in the oven.
8. Top and Bake to Perfection: Evenly sprinkle the prepared Cheez-It cracker and cheese topping across the entire surface of the mac and cheese in the baking dish. Ensure a generous and consistent layer for that ultimate crunchy experience. Place the baking dish into your preheated 350°F (175°C) oven and bake for 30 minutes. The mac and cheese should be bubbly, and the topping golden brown. Optional Step for Extra Crispness: If you desire an even crispier, more deeply golden crust, switch your oven setting from bake to broil on high for the final 2 minutes of the cook time. It’s crucial to keep a very close eye on the mac and cheese during this broiling stage, as it can brown quickly. Remove it from the oven immediately once your desired golden-brown crispness is achieved.

Make-Ahead Tip: This recipe is wonderfully adaptable for advance preparation! You can assemble the mac and cheese (without the cracker topping) and store it, tightly covered, in the refrigerator for up to 3 days before baking. For the best crunchy results, I highly recommend waiting to prepare and add the Cheez-It cracker topping until just before you’re ready to pop the dish into the oven. This ensures the crust remains perfectly crispy and doesn’t get soggy.

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Baked Mac and Cheese with Cheez-It Crust

Take comfort food to the next level with this easy Cheez-It Mac and Cheese! Creamy, cheesy, and topped with a crunchy Cheez-It crust, it’s the ultimate twist on a classic. It’s perfect for weeknight dinners, potlucks, or holiday meals!

Servings:

8
servings

Prep Time:

25
mins

Cook Time:

30
mins

Total Time:

55
mins

Author:

Whitney Bond

Course:
Main Course, Side Dish

Cuisine:
American

Diet:
Vegetarian

Ingredients

• 16
  ounces
  uncooked macaroni noodles
• 8
  ounces
  
  sharp cheddar cheese
  ,
  shredded into approximately 2 ¼ cups (reserve ¼ cup for topping)
• 8
  ounces
  
  swiss cheese
  ,
  shredded into approximately 2 ¼ cups
• ½
  cup
  
  unsalted butter
  ,
  divided into ¼ cup for roux and ¼ cup for topping
• ¼
  cup
  
  all-purpose flour
  ,
  or 2 tablespoons cornstarch for gluten-free
• 1 ½
  teaspoons
  
  salt
  
• 1
  teaspoon
  
  black pepper
  
• 1
  teaspoon
  
  mustard powder
  
• 3-4
  dashes
  
  hot sauce
  ,
  or ¼ teaspoon cayenne pepper for a subtle kick
• 3
  cups
  
  half and half
  ,
  for ultimate creaminess, or whole milk
• 2
  cups
  Cheez-It crackers,
  crushed for the topping

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking dish by lightly greasing it.
2. In a large pot, bring generously salted water to a boil. Add the macaroni noodles and cook according to package directions until al dente. Drain well and set aside.
3. While the noodles are cooking, finely shred both the sharp cheddar and Swiss cheeses. Remember to reserve ¼ cup of the shredded cheddar for the topping.
4. Place a large saucepan or Dutch oven on the stovetop over medium heat.
5. Add ¼ cup of unsalted butter to the saucepan. Once melted, sprinkle in ¼ cup all-purpose flour and whisk continuously for 1-2 minutes to form a smooth roux, ensuring no raw flour taste. Season the roux with 1 ½ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon mustard powder, and 3-4 dashes of hot sauce. Whisk again to fully combine the spices and let them cook for another minute to enhance their flavors.
6. Reduce the heat to medium-low. Slowly pour in the 3 cups of half-and-half, whisking constantly to prevent lumps and incorporate it smoothly with the seasoned roux. Continue whisking until the sauce gently simmers and begins to thicken.
7. Stir in the remaining 2 cups of shredded cheddar (excluding the reserved ¼ cup for the topping) and all of the shredded Swiss cheese. Stir patiently and consistently until all the cheese is completely melted and the sauce is wonderfully creamy and smooth.
8. Remove the pot from the heat. Add the cooked macaroni noodles to the cheese sauce and stir gently until the noodles are fully coated. Transfer this mixture to your greased 9×13 inch baking dish, spreading it evenly.
9. Crush the 2 cups of Cheez-It crackers. You can do this by placing them in a large zipper bag and crushing them with a rolling pin, or by pulsing them in a food processor until coarse crumbs are formed.
10. In a medium bowl, melt the remaining ¼ cup of unsalted butter. Add the crushed Cheez-Its and the reserved ¼ cup shredded cheddar cheese. Stir until everything is thoroughly combined and coated.
11. Sprinkle this buttery Cheez-It and cheddar mixture evenly over the top of the macaroni and cheese in the baking dish, creating a generous crust.
12. Place the baking dish into the preheated oven and bake for 30 minutes, or until the mac and cheese is bubbly and the topping is golden brown and crispy. Optional: For an extra crispy and deeply golden crust, switch your oven to broil on high for the final 1-2 minutes of the cook time. Watch it very closely to prevent burning. Remove immediately when done. Serve hot and enjoy!

Helpful Tips & Variations

• To make this recipe gluten-free: Don’t let dietary restrictions stop you from enjoying this! Simply substitute traditional macaroni noodles with your favorite gluten-free macaroni. For the topping, use Annie’s gluten-free cheddar crackers or another gluten-free cheesy cracker alternative instead of Cheez-Its. When making the roux, replace the all-purpose flour with cornstarch, but use only half the amount. Because cornstarch is a more potent thickener than flour, you’ll only need 2 tablespoons of cornstarch to achieve the same creamy consistency as ¼ cup of flour.
• Serving Size Adjustments: This recipe is designed to generously serve 4-6 people as a hearty main meal or 8-10 people as a satisfying side dish. If you’re hosting a larger gathering or a holiday meal and need to feed 15-20 people, you can easily double the recipe. Simply adjust the quantities of all ingredients accordingly to create a larger batch.
• Storage and Reheating Tips: Leftover Cheez-It Mac and Cheese can be stored in an airtight container in the refrigerator for up to 6 days. To reheat individual servings in the microwave, place a portion in a microwave-safe bowl and heat for approximately 2 minutes, or until warmed through. For reheating a larger portion in the oven, transfer it to an oven-safe dish, cover it loosely with aluminum foil to prevent drying, and reheat at 350°F (175°C) for 20-25 minutes, or until thoroughly heated and bubbly. You can remove the foil for the last few minutes if you want the topping to crisp up again.
• Add Protein: For a heartier main course, consider stirring in cooked, shredded chicken, crispy bacon bits, or even diced ham into the macaroni and cheese before baking.
• Spice it Up: If you love a little extra heat, increase the amount of hot sauce or add a pinch of red pepper flakes to the cheese sauce.

Nutrition Facts

Calories 712kcal (36%)
Carbohydrates 55g (18%)
Protein 26g (52%)
Fat 43g (66%)
Saturated Fat 25g (125%)
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 117mg (39%)
Sodium 793mg (33%)
Potassium 309mg (9%)
Fiber 2g (8%)
Sugar 5g (6%)
Vitamin A 1197mg (24%)
Vitamin C 1mg (1%)
Calcium 575mg (58%)
Iron 1mg (6%)

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