Easy Cheesy Baked Mac and Cheese (With Shortcuts)
Easy Cheesy Baked Mac and Cheese has a secret ingredient so you don't have to make a white sauce! Enjoy creamy, baked macaroni and cheese goodness with pre-shredded Cheddar and Colby Jack cheeses!
Servings: 12 servings
Equipment
- baking dish
Ingredients
- 8 ounces uncooked elbow macaroni 1 ¾ cups uncooked
- 16 saltine crackers ½ cup plus 1 ½ 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
- ¾ teaspoon salt
- ¼ teaspoon garlic powder (optional)
- ¼ 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.
- 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 to 40 minutes or until bubbly around the edges and lightly browned. Let stand 10 minutes before serving.
Notes
Make Ahead Tips: Easy Cheesy Baked Mac and Cheese can be made ahead. Cook macaroni and toss with 1 teaspoon olive oil and let cool; place in refrigerator until ready to layer casserole.
Completely bake the mac and cheese; cover and refrigerate. To reheat, bake at 325 degrees for 20 minutes or just until thoroughly heated.
3 cups half and half can be substituted for 2 cups whipping cream + 1 cup half and half.
You can buy blocks of cheese and shred your own. It's actually less expensive and melts faster. Pre-shredded does save time, though.
