Baked Macaroni and Cheese

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This Baked Mac 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.

baked mac and cheese

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.

baked mac and cheese

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.

Baked custard-style Macaroni and Cheese

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 mac and cheese

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Baked custard-style Macaroni and Cheese

Baked Macaroni and Cheese

This baked macaroni and cheese has a wonderful custard texture.
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Course: Side Dish
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10


  • 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.


More Must Try Mac and Cheese Recipes

Creamy Mac and Cheese

Mac and Pimiento Cheese

Stovetop Mac and Cheese with Cheese Crisps

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7 thoughts on “Baked Macaroni and Cheese

  1. 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.

  2. 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

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