This Baked Macaroni and Cheese is a custard-style southern mac and cheese. Eggs help it set up as it bakes and once cooled slightly, it can be cut into squares. There’s plenty of cheese flavor, especially in the top layer which gets golden brown and crispy.
Does anyone not like Mac and Cheese? I don’t think I’ve ever met anyone who doesn’t. But people can be very particular about the kind of macaroni and cheese they like. As a child, my brother-in-law wouldn’t eat any mac and cheese that didn’t come out of a blue box. I suspect there are a lot of kids with this sentiment.
Very creamy and cheesy mac and cheese dishes seem to be the most popular. I myself am partial to that type. But every now and then I like a custard-style macaroni and cheese like this one which is made from a recipe I ripped from a Southern Living magazine many years ago.
The above picture shows what it looks like hot from the oven. As it cools, it sets up more.
The eggs in this recipe help set the mac and cheese and it holds its shape when you cut it in squares. Mixing in crushed saltines helps to further thicken it up.
Baked Macaroni and Cheese
Ingredients
- 1 (8-ounce) package elbow macaroni,, cooked
- 16 saltine crackers,, finely crushed
- 1 teaspoon salt
- 1 teaspoon seasoned pepper
- 1 (8-ounce) block sharp Cheddar cheese,, shredded
- 1 (8-ounce) block extra-sharp Cheddar cheese, shredded
- 6 large eggs,, lightly beaten
- 4 cups milk
Instructions
- Preheat oven to 350 degrees.
- Layer 1/3 each of macaroni, crackers, salt, pepper, and cheeses into a lightly greased 13X9-inch baking dish. Repeat layers twice.
- Whisk eggs and milk together and pour over macaroni mixture.
- Bake for 55 to 60 minutes, until golden brown and set. Let stand 10 minutes before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Must Try Mac and Cheese Recipes
A true Southern delight. Really like the crusty top layer. Next time I will add a 1/2 lbs of crawfish meat lightly dusted with Everglade Seasoning.
I have been looking for a recipe for mac and cheese like we had in our school lunch room. It was delicious and had a firm custard like texture .. I think I have found it in your recipe . I am looking forward to trying Baked Macaroni and Cheese – Christin Mahrlig. A question: The recipe calls for 8 oz. of elbow macaroni … do I use the 16 oz. like others are asking about ?
I just like Mac n cheese anyway but my mother always made the custard and always used spaghetti noodles and hoop cheese. I am sure the noodles were cheaper and the Hoop was common, I didn’t have real cheddar until I was grown.. it was the best and NO ONE learn how to make it!!!! I have tried and this sounds close minus the saltines. Another funny, we always crushed up saltines when making scrambled eggs, stretched them further. When I got married my husband bout flipped out when I put the crackers in. I didn’t know any better, my Mother lived through the depression, she could stretch anything.
Are you sure you don’t mean a 16 oz box of macaroni? That is the standard size and 8 oz barely covers the bottom of the pan
i was thinking the exact same thing. HAS TO mean a 16oz box.. more milk than noodles
Yea all the other recipes call for at least a pound of pasta, especially if it “serves 10”!
Your macaroni and cheese looks so delicious, thanks for this recipe!
Thanks Rosie!
Do you mean 16 oz of pasta?