There is a secret ingredient in my Easy Cheesy Baked Mac and Cheese so you don't have to make a white sauce but still enjoy creamy, baked macaroni and cheese goodness! This is hands down the easiest and cheesiest homemade mac and cheese you will ever make. It's that good.
Ingredients you will need
- 8 oz elbow macaroni
- 16 saltine crackers
- 24 oz shredded Cheddar and Colby Jack cheese
- 2 large eggs
- 2 cups whipping cream
- 1 cup half and half or whole milk
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground pepper (optional)
What is the secret ingredient in Easy Baked Mac and Cheese?
Crushed saltine crackers, layered with the cooked macaroni, cheese, and cream mixture, thickens the sauce as it bakes. It's like magic! Easy magic!
Create 3 layers with macaroni, crackers and cheese (in that order). Pour the cream and egg mixture over the last layer and bake at 325 degrees for 35 minutes.
Other side dishes you may love:
Perfect Every Time Fried Green Tomatoes
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Easy Cheesy Baked Mac and Cheese
Equipment
- baking dish
Ingredients
- 8 ounces uncooked elbow macaroni 1 3/4 cups
- 16 saltine crackers 1/2 cup plus 1 1/2 tablespoons
- 1 12-oz package shredded sharp Cheddar cheese (or block to hand shred)
- 1 12-oz package shredded Colby Jack cheese (or block to hand shred)
- 2 large eggs
- 2 cups whipping cream
- 1 cup half and half or whole milk
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper optional
Instructions
- Preheat oven to 325˚.
- Cook macaroni in salted boiling water 7 minutes and drain. (It will continue to cook more in oven.)
- Meanwhile, crush saltines in a large zip-top bag and shred the Cheddar cheese.
- Layer one-third each of macaroni, crackers, and cheese in a lightly greased 13 x 9-inch baking dish, ending with cheese. Repeat layers twice.
- With a whisk, light beat eggs in a large bowl; gradually whisk in whipping cream and half and half or milk, salt, garlic powder and pepper, if using; pour over layered macaroni mixture. Bake, uncovered, 35 minutes or until bubbly around the edges. Let stand 10 minutes before serving.
Notes
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