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.
- 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
- 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.
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