Description
A comforting and indulgent Baked Mac and Cheese featuring a creamy blend of sharp cheddar and Swiss cheeses, topped with a crunchy, flavorful Cheez-It cracker crust. Perfect for family dinners or gatherings, this recipe combines a rich cheese sauce with tender macaroni, baked to golden perfection.
Ingredients
Scale
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 (melted, reserved from above)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the mac and cheese later.
- Cook macaroni noodles: Bring a large pot of salted water to a boil on the stovetop. Add the macaroni noodles and cook according to the package instructions until al dente. Drain and set aside.
- Shred cheeses: While the noodles cook, shred both the sharp cheddar and Swiss cheeses, ensuring they’re ready for the sauce.
- Make roux: In a large saucepan or Dutch oven over medium heat, melt ¼ cup of unsalted butter. Whisk in the flour until smooth to create a roux. Add salt, black pepper, mustard powder, and hot sauce or cayenne, whisking to combine. Cook for 1–2 minutes to develop flavor.
- Add half and half: Lower the heat to medium-low and slowly pour in the half and half, whisking constantly to combine with the roux. Bring the mixture to a gentle boil.
- Incorporate cheeses: Stir in 2 cups shredded sharp cheddar cheese (reserving ¼ cup for topping) along with all the Swiss cheese. Continue stirring until the cheese completely melts, forming a smooth, creamy sauce.
- Combine with pasta: Remove the sauce from heat and fold in the cooked macaroni noodles evenly. Transfer the macaroni mixture into a greased 9×13-inch baking dish.
- Prepare Cheez-It topping: Crush the Cheez-It crackers by placing them in a large zipper bag and pounding with a rolling pin or pulsing in a food processor until crumbly.
- Mix topping ingredients: In a medium bowl, melt the remaining ¼ cup of unsalted butter. Combine this melted butter with the crushed Cheez-It crackers and the reserved ¼ cup shredded sharp cheddar cheese.
- Apply topping: Evenly sprinkle the Cheez-It and cheese mixture over the mac and cheese in the baking dish.
- Bake: Bake in the preheated oven for 30 minutes. For an extra crispy crust, switch the oven to broil on high for the last 2 minutes of cooking.
Notes
- Reserve part of the shredded cheddar cheese for topping to get a flavorful crust.
- Use half and half for a richer sauce or whole milk for a lighter version.
- Adjust hot sauce or cayenne pepper to your preferred spice level.
- Broil at the end carefully and watch closely to avoid burning the topping.
- This recipe can be made ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
