Three Cheese Mac with Cheez-It Herb Crumb Crust

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 6 servings
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1 pound penne pasta

1/2 box Cheez-it crackers

1 bunch fresh chives, chopped

1 bunch fresh flat-leaf parsley, chopped

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

2 tablespoons grated aged Monterey Jack cheese

1/4 cup grated fontina cheese

2 tablespoons crumbled soft goat cheese

2 cups heavy cream

Freshly ground black pepper


  1. Set the oven to broil. Add the pasta to a pot of boiling salted water and cook until al dente, 8 to 10 minutes.
  2. Pulse the crackers in a food processor to a coarse consistency. Mix with the chives and parsley.
  3. Whisk the butter and flour in a medium saucepot over medium-high heat until fully incorporated and bubbly. Add the milk and bring to a simmer, whisking the entire time. Whisk in the cheeses, a little at a time, until thoroughly combined. Add the heavy cream and season with salt and pepper.
  4. Strain the pasta and mix with the cheesy sauce. Spoon into oven-safe baking vessels and top with the crumb crust. Place under the broiler until lightly toasted and bubbling, 3 to 5 minutes. Watch carefully so the mac doesn't burn.

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