6 Delicious Ways to Use Cheez-Its in the Kitchen

One of the best things about cooking is how it can surprise you. Combining sweet with savory flavors, adding a smooth texture to a crunchy one, or using a piece of equipment for something it wasn't designed for can yield results that will excite your taste buds and expand your cooking repertoire.

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One of the best ways to let cooking amaze you is by using an unconventional ingredient in a recipe, like, for example, Cheez-Its. The endearing square crackers have been making their way into fans' hearts for more than 90 years now, but rarely do we see them as an ingredient in a recipe. Loved and craved by all for their crunchy texture and real cheese taste, they're mostly thought about as a light and satisfying snack (often eaten by the handful), and few have thought about the taste, texture, and flavor they could add to a meal.

To surprise ourselves, we thought about Cheez-Its and the role they could play in some of our favorite recipes. From soup to nuts, we've tried including the cheesy little squares in recipes fit for every part of the meal.

From appetizers and mains to even desserts, we've created six easy recipes that prove these crackers aren't just for snacking. There are some obvious ones, like a broccoli Cheez-It soufflé and a creamy mac and cheese that use the crackers just like you'd imagine - as a crunchy, cheesy crust - and then there are the not so obvious creations. Ever thought of Cheez-Its and chocolate? You will now, because we've created a chocolate ice cream recipe with them included, and it's oh-so cheesy and good. We've also added an Italian side to the cracker by skipping the breadcrumbs in our traditional meatball recipe and using soaked Cheez-Its instead, and there was even a little experimenting with the savory side of cheesecake.

No matter what dish or what part of the meal you're craving, if you like Cheez-Its, you'll like these recipes. Start experimenting with these Cheez-It recipes and let cooking surprise you - maybe you'll come up with a few additional ones all on your own.

Cheez-It Mini Cheesecakes

Cheescake doesn't always have to be considered a dessert. Switch up its role at your next dinner party and serve one as a savory appetizer, like with this recipe that uses Cheez-It crackers to create a crunchy and savory crust.

Click here to see the Cheez-It Mini Cheesecakes recipe.

Cheez-It Meatballs

The reason for including breadcrumbs in a meatball recipe is for binding, but we decided to add a little flavor with them as well, using Cheez-Its. While they are a little more dense than fresh breadcrumbs, soaking the crushed crackers in milk adjusts their texture and lets them add the perfect amount of tangy, Cheddar cheese flavor to this classic recipe.

Click here to see the Cheez-It Meatballs recipe.

Broccoli Cheez-It Soufflé

This recipe proves that all you need is a little imagination when it comes to Cheez-Its. For this casserole, they serve as a crunchy, cheesy crust to a creamy broccoli filling.

Click here to see the Broccoli Cheez-It Souffle recipe.

Cheez-It Mac and Cheese

After trying this recipe once, using Cheez-Its as a crust for your mac and cheese will be a no-brainer. Too much cheese, you say? Not even close. The salty, crunchy qualities of the crackers add a balance of texture and flavor to a creamy, mild, (and dare we say cheesy) mac and cheese.

INGREDIENTS

1 pound cavatappi pasta, cooked to package instructions
1 stick plus 1 tablespoon unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, at room temperature
1/2 teaspoon grated nutmeg
2 cups shredded Cheddar cheese
2 cups shredded Gruyère cheese
4 cups shredded fontina
1/2 cup breadcrumbs
1/2 cup Cheez-Its

DIRECTIONS

Preheat the oven to 350 degrees.

Add the cooked pasta to a greased 9-by-13-inch glass baking dish.

In a medium-sized saucepan, melt the stick of butter over low heat. When the butter is melted, slowly whisk in the flour and whisk well until its evenly incorporated into the butter. Let the roux cook, while whisking, over low heat, until a buttery-baked smell permeates and the roux starts bubbling all over the surface. Slowly add the milk, whisking constantly, and then increase the heat to medium. Season the bechamel with salt and pepper to taste, and then add the nutmeg. Let the sauce cook over high heat until boiling, and then remove from heat and add the cheeses (except the Parmesan). Stir well so that they're all completely melted.

Pour the sauce over the pasta in the baking dish and, using tongs or a spoon, toss well so that each piece of pasta is coated well with the sauce. In a small bowl, melt the tablespoon of butter and add the breadcrumbs. Stir well, and then add the crushed Cheez-Its. Sprinkle the breadcrumb mixture evenly on top. Bake the mac and cheese in the oven until bubbling and golden brown on top, about 30-45 minutes.

Recipe Details
Servings: 12
Cuisine: American

Cheddar Cheeze-It Apple Pie

Adapted from one of chef David Burke's creations, the original version of this recipe already had Cheddar cheese in it, but we gave it an extra dose with Cheez-It crackers.

Click here to see the Cheddar Cheeze-It Apple Pie recipe.

Chocolate Cheez-It Ice Cream

For those who believe that chocolate tastes good with anything, this recipe may just prove that theory. Rich and intense dark chocolate is paired with the sharpness of these Cheddar crackers to create a unique sweet and savory combination. Folded into milk chocolate ice cream, the chocolate-covered Cheez-Its are a salty and satisfying surprise with every bite.

Click here to see the Chocolate Cheez-It Ice Cream recipe.

-Anne Dolce, The Daily Meal