Cheez-it Crumble Topping Recipe
Delicious Original Mac & Cheese with a Cheeze-It Crumble
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Ingredients
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Pasta & Cheese Base
Cheez-It Crumble Topping
Assembly & Finish
Method
Pasta & Cheese Base
- 1
Boil pasta
Bring 6 cups water to a rolling boil in a large pot. Add 1 teaspoon salt, then add 3 cups elbow macaroni. Cook uncovered until al dente according to package instructions (about 7–8 minutes). Drain well and return pasta to the pot off heat.
- 2
Make roux
In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Whisk in 3 tablespoons all-purpose flour and cook 1–2 minutes, stirring constantly, until mixture is fragrant and slightly golden (this removes the raw flour taste).
- 3
Add milk and season
Slowly whisk in 1.75 cups whole milk, making sure no lumps form. Bring to a gentle simmer, whisking frequently, and cook until sauce thickens enough to coat the back of a spoon (about 3–4 minutes). Stir in 1 teaspoon yellow mustard, 0.5 teaspoon black pepper, and adjust salt to taste if needed (the 1 teaspoon listed can be split; add gradually).
- 4
Finish cheese sauce
Remove the sauce from heat and stir in 2 cups shredded sharp cheddar and 1 cup shredded medium cheddar in two additions, stirring until melted and smooth. If sauce is too thick, thin with up to 2 tablespoons milk. Taste and adjust seasoning.
- 5
Combine pasta and sauce
Pour the cheese sauce over the drained macaroni and stir until all pasta is evenly coated. Keep warm while preparing topping and boats.
Cheez-It Crumble Topping
- 6
Prepare Cheez-It crumbs
Place 2 cups original Cheez-It crackers in a food processor and pulse to coarse crumbs. Alternatively, put crackers in a zip-top bag and crush with a rolling pin until you have mostly 1/8–1/4-inch pieces with some finer crumbs for binding.
- 7
Mix topping
In a medium bowl combine the crushed Cheez-Its, 3 tablespoons melted unsalted butter, 2 tablespoons grated Parmesan (if using), 0.5 teaspoon smoked paprika, and 0.25 teaspoon garlic powder. Stir until crumbs are evenly moistened and hold together when pressed. Taste a small pinch and adjust seasoning if desired.
- 8
Optional toast (for extra crunch)
If you prefer a toasted topping, spread the crumb mixture in a single layer on a baking sheet and bake at 375°F (190°C) for 6–8 minutes, stirring once, until golden and fragrant. Watch closely so they don’t burn. Let cool slightly before using.
Assembly & Finish
- 9
- 10
Fill and top
Divide the mac & cheese evenly among 4 generous servings/boats. Sprinkle an even layer of the Cheez-It crumble topping over each portion, pressing gently so crumbs adhere to the cheesy surface.
- 11
Bake to meld (optional)
For a warmed-through, slightly browned finish, place filled boats or ramekins on a baking sheet and bake at 375°F (190°C) for 8–10 minutes, or until topping is lightly browned and the edges of the mac & cheese bubble. If you toasted the topping earlier, 6–8 minutes is usually enough.
- 12
Garnish and serve
Remove from oven and let rest 2 minutes. Sprinkle with 1 tablespoon thinly sliced chives if using. Serve hot.