Cheeze-it Macaroni & Cheese Recipe

Preheat oven to 375°F (190°C). Place a large pot of water on high heat and bring to a rolling boil. Add 1 tablespoon kosher salt.

Add 1 lb cavatappi to the boiling water and cook until just shy of al dente (about 1–2 minutes less than package instructions), typically 8–9 minutes. Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Make the Roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Once foaming, add 4 tablespoons all-purpose flour and whisk continuously for about 1–2 minutes until the mixture turns a pale golden color and loses its raw flour smell.

Add Milk and Seasoning

Gradually pour in 3 cups whole milk while whisking to avoid lumps. Continue to cook, stirring frequently, until the sauce begins to thicken and coats the back of a spoon, about 5–7 minutes. Add 1 teaspoon dry mustard, 1 teaspoon ground black pepper, 1 teaspoon salt, and 1 teaspoon hot sauce (optional). Taste and adjust seasoning.

Temper and Add Cheeses

Lower heat to low. Remove the sauce from direct heat and add cheeses in two additions: stir in 2 cups grated sharp cheddar until melted and smooth, then 1 cup shredded mozzarella and 1 cup grated Parmesan. If sauce seems too thick, whisk in up to 1/2 cup of the reserved pasta cooking water (add 1–2 tablespoons at a time) until you reach a creamy spoonable consistency.

Adjust seasoning: taste and add a pinch more salt or pepper as needed.

In a large mixing bowl (or directly in the empty pot), combine the drained cavatappi with the cheese sauce and gently fold until evenly coated. If adding optional mix-ins (bacon, extra panko), fold them in now.

Transfer the mac and cheese to a lightly buttered 9x13-inch baking dish, spreading to an even layer.

In a small bowl, combine 2 cups finely crushed Cheeze-It crackers with 2 tablespoons melted butter (and up to 1/2 cup panko if using). Mix until crumbs are evenly moistened.

Sprinkle the Cheeze-It crumb mixture evenly over the top of the mac and cheese.

Bake in the preheated 375°F (190°C) oven until sauce is bubbly and topping is golden brown, about 18–22 minutes. If you want an extra-crispy top, broil for 1–2 minutes at the end — watch closely to prevent burning.

Remove from oven and let rest 5 minutes to set. Sprinkle optional chopped fresh parsley over the top for color.

Serve immediately; yields about 6 generous servings.