If you looked at all the receipts I collect from my airport snack purchases, you will find that CheezIt’s top the list! It’s normal for me to have a bag of CheezIt’s tucked away in my tote coming home from a week away. I like to share my favorite crunchy treat with my birdies! Pickles and Poppy both love a CheezIt cracker. I thought about how great it would be to crunch some on top of creamy, mac n cheese. It was pure PERFECTION. The cheesy, crunchy topping was the perfect marriage with the creamy mac! This is a crowd pleasing pan of goodness and the perfect comfort option for these cold, winter days!
Mac n CheezIt Bake
8-10
servings25
minutes30
minutesIngredients
16 oz 16 Elbow Macaroni
*For the Cheesy Roux*
2 Tbsp 2 Butter
2 Tbsp 2 Flour
2 cups 2 Whole Milk
1 cup 1 Shredded Gouda
1 cup 1 Shredded Monterey Jack
1 1/2 cups 1 1/2 Shredded Medium Cheddar
S&P to Taste
Pinch of Crushed Red Pepper for some Kick
2 cups 2 CheezIt Snack Crackers
1/2 cup 1/2 Freshly Grated Parmesan Cheese
Additional 1-2 cups cheese to top on Mac
Directions
- To begin, preheat oven to 350. Using a box grater, grate your cheese
- In a small sauce pot over medium heat, whisk together your melted butter and flour. Whisk quickly and cook until flour is melted into the butter. Add milk, S&P and crushed red pepper. Whisk until it starts to thicken
- Once your roux has thickened, add your cheese one cup at a time and whisk until it has completely melted
- Cook your elbow macaroni to package directions, drain and add to baking pan. Pour your cheese sauce over top and mix in. Sprinkle about 1/4 to 1/2 cup of each of your remaining cheese on top
- Add your CheezIt’s to a ziplock bag, using a rolling pin or meal mallet, crush your crackers. Place in a bowl and add your grated parm cheese to the crushed crackers. Mix well and sprinkle mixture on top of your mac n cheese. Bake in a 350 oven for 30 minutes. Enjoy!
Notes
- I would encourage you to refrain from purchasing pre shredded cheese as there are additives in those bags that prevent the cheese from melting to the level that you need. Using a box grater to grate your cheese from a fresh block is the best option for this recipe!