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)
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Boil the pasta according to the package directions. Drain the pasta and rinse with cold water to prevent it from becoming mushy. Set aside.
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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.
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Stir a few times until this mixture is melted. Once melted add the cooked pasta and stir until mixed. Pour into a greased 9x13 casserole dish or greased 12 inch cast iron skillet.
Note: Cheese sauce will be very thin, it will thicken in the oven.
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Bake in a 400 degree oven for 20 minutes.
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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.
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Bake 10 more minutes or until the topping is golden brown.