Easy Baked Mac and Cheese
An easy baked mac and cheese with no roux and no eggs. Crushed saltines thicken it as it bakes, so it comes out firm, sliceable, and topped with a golden cheddar crust. Perfect for holidays and family dinners.
- Prep Time: 15
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10-12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American, Southern
Ingredients
- 1 lb elbow macaroni
- 2 sleeves saltine crackers, crushed (about 3 cups)
- 3 cups shredded sharp cheddar
- 16 oz sharp cheddar block, sliced (for topping)
- 4+ cups whole milk
- 1/4 stick of butter
- ½ tsp salt
- ½ tsp black pepper
- Butter or cooking spray, for the pan
Instructions
- Prep the dish: Preheat to 350°F. Grease a 9×13 baking dish.
- Cook the pasta: Cook macaroni to al dente and drain. Do not rinse. Melt 1/4 stick of butter into the hot pasta.
- Mix in the saltines: Toss drained pasta with crushed saltines until evenly distributed.
- Add the cheese: Stir in shredded cheddar, salt, and pepper. Spread evenly in the dish.
- Pour the milk: Pour milk around the edges until it rises halfway up the noodles.
- Top with cheese: Cover the surface with sliced sharp cheddar.
- Bake covered: Tent loosely with foil and bake 1 hour 15 minutes.
- Finish uncovered: Remove foil for the last 10–15 minutes until golden.
- Rest: Let sit 10–15 minutes before serving.
Notes
- Whole milk gives the best texture. 2% works but is less rich.
- Don’t overfill with milk. Halfway up the noodles, not covering them.
- No roux, no eggs on purpose. The saltines absorb the milk and set the casserole, so it bakes up firm and sliceable rather than creamy.
- Rest before cutting. 10–15 minutes lets the casserole set.
- Make ahead: Assemble a day early, refrigerate unbaked, add 10–15 minutes to the covered bake.
Find it online: https://reachwellth.com/easy-baked-mac-and-cheese/