Baked Macaroni and Cheese
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.
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.
Recipe
Prep:15 minutes
Cook:55 minutes
Total:1 hr 10 minutes
Servings: 10 servings
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.
