Toasty Cheez It Mac and Cheese was cheesy comfort food perfection!
My daughter had the idea for the topping… so genius!
We have quickly become addicted to the new Extra Toasty Cheez Its.
And they made regular mac and cheese something extraordinary 🙂
How to Make Cheez It Mac and Cheese
I make my mac and cheese a bit different because I don’t use a roux, which is a mixture of butter and flour.
A roux typically thickens the sauce, but mine thickens in the oven as it bakes.
Boil the macaroni according to the package directions.
Then drain and rinse it with cold water so it cools.
This will prevent it from becoming mushy.
Grate some cheese and get your other ingredients ready as the pasta boils.
Put the same pot back on the stove and add 2 1/2 cups milk, cream cheese, 24 ounces shredded Colby jack cheese, a can of evaporated milk, and 6 tablespoons butter.
Season with a tablespoon kosher salt, some pepper, and dry mustard.
Let this melt together, stirring a few times.
Once it’s all melted together stir in the cooked macaroni.
Pour into a greased 12 inch cast iron skillet or greased 9×13 casserole dish.
The sauce will be very thin at this stage, but it will thicken in the oven.
Bake at 400 degrees for 20 minutes before adding the topping.
To make the topping, put 2 cups of the Toasty Cheez Its in a food processor or blender.
Pulse a few times and pour in 2 tablespoons melted butter.
Pulse a few more times until they are a breadcrumb consistency.
This is what the mac will look like after 20 minutes.
Add the Cheez It topping and bake 10 more minutes.
Cheez It Mac and Cheese comes out bubbly and golden brown!
The perfect dinner or side dish when you are wanting some cheesy pasta goodness in your life 🙂
If you like Cheez It Mac and Cheese, you might also like…
Cheez It Mac and Cheese
Cheez It Mac and Cheese is my tried and true macaroni and cheese recipe, but with an extra special topping of crushed toasty Cheez Its
- 1 pound elbow macaroni
- 2 1/2 cups whole milk
- 1 12 oz can evaporated milk
- 1 Tbsp kosher salt
- 1 tsp dry mustard
- 1/2 tsp pepper
- 8 oz cream cheese
- 24 oz block colby jack cheese (or 3 of the 8 oz blocks) shredded
- 1 stick butter
- 2 cups Toasty Cheez Its (or regular Cheez Its will work too)
Boil the pasta according to the package directions. Drain the pasta and rinse with cold water to prevent it from becoming mushy. Set aside.
Put the same pot that you boiled the pasta in over medium heat and add the whole milk, evaporated milk, kosher salt, dry mustard, pepper, cream cheese, colby jack cheese, and 6 tablespoons of the butter.
Stir a few times until this mixture is melted. Once melted add the cooked pasta and stir until mixed. Pour into a greased 9×13 casserole dish or greased 12 inch cast iron skillet.
Note: Cheese sauce will be very thin, it will thicken in the oven.
Bake in a 400 degree oven for 20 minutes.
Put the Toasty Cheez Its in a food processor or blender and pulse a few times. Melt the remaining 2 tablespoons of butter and add it to the Chez It crumbs, pulse a few more times. Add the Cheez It mixture to top the mac and cheese.
Bake 10 more minutes or until the topping is golden brown.