This baked macaroni and cheese is a classic Southern, custard-style dish. Eggs give it a firm, sliceable texture when it cools slightly, while the top layer becomes golden and crisp with plenty of cheesy flavor.
Who doesn’t love macaroni and cheese? Preferences vary—from ultra creamy stovetop versions to firm, baked casseroles—but this custard-style mac and cheese is a favorite for its texture and nostalgic Southern flavor. I first tried a version of this recipe years ago in Southern Living and have returned to it often.
The photo above shows the dish fresh from the oven; it firms up further as it cools. Crushed saltine crackers folded into the layers add body, while eggs and milk create the custardy base that sets when baked.
Baked Macaroni and Cheese
15
55
1 10
10
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
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Preheat the oven to 350°F (175°C).
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In a lightly greased 13×9-inch baking dish, layer one-third of the cooked macaroni, one-third of the crushed crackers, a sprinkle of salt and seasoned pepper, and one-third of the shredded cheeses. Repeat these layers two more times so you end with three layers.
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Whisk the eggs and milk together until blended, then pour the mixture evenly over the layered macaroni and cheese.
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Bake for 55 to 60 minutes, until the top is golden brown and the custard is set. Remove from the oven and let stand about 10 minutes before cutting into squares and serving.
Nutrition information is automatically calculated and should be used only as an approximation.
More Must-Try Mac and Cheese Recipes
Creamy Mac and Cheese
Mac and Pimiento Cheese
Stovetop Mac and Cheese with Cheese Crisps