Preheat oven to 350°F.

In a food processor, combine flour, cheese, and butter.

Pulse until its a crumbly texture, but well combined.

Add water and process until a dough forms.

Divide dough into two balls and chill for 15 minutes in the fridge, or until firm (not longer than 30 minutes).

Roll one ball out on a Silpat until about 1/4″ thick (I use Silpat because then you do not need to flour a surface and make a big mess).

Pick up Silpat and rolled out dough and place it on a baking sheet.

Using a pizza cutter, cut dough into squares and trim off uneven edges (you can add extra dough to the next ball).

Sprinkle with salt, lightly.

If you want to, poke little holes in the top with a toothpick to make them look even more like Cheez-it crackers.

Bake for 10-15 minutes or until they are bubbly and browning on the edges slightly (my daughter knows they are done when the kitchen smells like macaroni and cheese).

Take out of the oven and recut the crackers with a pizza cutter, just trace the lines you made before.

Allow to cool completely before breaking them apart.

Repeat with the second dough ball.

I store them in a plastic bag in the fridge and they last up to one week.

UPDATE: reader tip: "Hi, love these and been making them for years (your recipe). When I had an epiphany…and quickly shaped the dough into one long cylinder and then I patted it on four sides to make one long square. Popped it in the fridge and 30 minutes later I sliced it just like you would with some cookie doughs and man oh man was that a cinch. No rolling pan or realizing or anything. Had to share!" ~ Melanie