After trying this recipe once, using Cheez-Its as a crust for your mac and cheese will be a no-brainer. Too much cheese, you say? Not even close. The salty, crunchy qualities of the crackers add a balance of texture and flavor to a creamy, mild, (and dare we say cheesy) mac and cheese.
Preheat the oven to 350 degrees.
Add the cooked pasta to a greased 9-by-13-inch glass baking dish.
In a medium-sized saucepan, melt the stick of butter over low heat. When the butter is melted, slowly whisk in the flour and whisk well until its evenly incorporated into the butter. Let the roux cook, while whisking, over low heat, until a buttery-baked smell permeates and the roux starts bubbling all over the surface. Slowly add the milk, whisking constantly, and then increase the heat to medium. Season the bechamel with salt and pepper to taste, and then add the nutmeg. Let the sauce cook over high heat until boiling, and then remove from heat and add the cheeses. Stir well so that they're all completely melted.
Pour the sauce over the pasta in the baking dish and, using tongs or a spoon, toss well so that each piece of pasta is coated well with the sauce. In a small bowl, melt the tablespoon of butter and add the breadcrumbs. Stir well, and then add the crushed Cheez-Its. Sprinkle the breadcrumb mixture evenly on top. Bake the mac and cheese in the oven until bubbling and golden brown on top, about 30-45 minutes.
Image Credit: Patricia Stagich
Per Single Serving / Serves 12 Total
- Calories 654 33%
- Total Fat 40g 62%
- Saturated Fat 24g 122%
- Sodium 634mg 26%
- Total Carbohydrates 40g 13%
- Fiber 2g 6%
- Protein 32g 64%
- Cholesterol 129mg 43%
- Sugars 6g
- Iron 1mg 7%
- Vitamin C 0
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.