Cracker Barrel Mac and Cheese copycat is made with tender elbow macaroni tossed in a rich, creamy sharp cheddar cheese sauce. It’s topped with more cheddar and baked until the cheese is melted and the edges are lightly golden.
The homemade cheese sauce starts with butter and flour, then chicken stock, heavy cream, and plenty of sharp cheddar are added for a smooth and cheesy sauce. A quick trip to the oven gives this mac and cheese that baked finish that makes it extra comforting.
Why I Love Cracker Barrel Mac and Cheese
Ingredients for Cracker Barrel Mac and Cheese:
Ingredient Notes
- Elbow Macaroni: Cook the pasta just until al dente since it will continue cooking when the mac and cheese goes into the oven.
- Chicken Stock: Adds more flavor to the cheese sauce than water. Chicken broth or prepared Better Than Bouillon can also be used.
- Salted Butter: Use real butter for the best flavor and to create the base of the roux.
- All-Purpose Flour: Combines with the butter to make the roux that thickens the cheese sauce.
- Heavy Cream: Makes the sauce rich and creamy. Half-and-half or full-fat milk can be substituted for a slightly lighter sauce.
- Sharp Cheddar Cheese: I use Cracker Barrel Sharp Cheddar Cheese for this copycat recipe. Shred the cheese yourself instead of using pre-shredded cheese for a smoother, creamier melt.
- Salt: Enhances the flavors in the cheese sauce. Taste before adding extra since the stock, butter, and cheddar already contain salt.
- Fresh Cracked Black Pepper: Adds a little peppery flavor that balances the rich cheese sauce. 🧀
Be sure to check out the full recipe and ingredient list below
How to Make Cracker Barrel Mac and Cheese
- Preheat the oven to 350°F. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- Melt the butter in a Dutch oven over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly.
- Slowly whisk in the chicken stock. Increase the heat to medium-high and cook, stirring frequently, until the mixture thickens.
- Stir in the heavy cream and bring to a gentle boil, stirring constantly. Reduce the heat to medium-low.
- Add 2½ cups cheddar cheese and stir until completely melted and smooth. Stir in the salt and pepper.
- Add the cooked macaroni and stir until evenly coated with the cheese sauce. Transfer to a cast iron skillet or baking dish.
- Sprinkle the remaining ½ cup cheddar cheese over the top.
- Bake for 10 minutes, or until the cheese is melted and the edges are lightly browned. Serve hot.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Cook the pasta al dente: The macaroni will continue cooking in the oven, so don’t overcook it on the stove.
- Cook the roux for 2 minutes: This removes the raw flour taste before adding the chicken stock.
- Add the stock slowly: Whisk it into the roux gradually to help keep the sauce smooth and lump-free.
- Lower the heat before adding cheese: High heat can cause cheddar to separate and make the sauce grainy.
- Shred your own cheese: Freshly shredded cheddar melts much smoother than pre-shredded cheese.
- Reserve some cheese: Save ½ cup of cheddar for the top before adding the rest to the sauce.
- Don’t overbake: It only needs about 10 minutes in the oven. Overbaking can dry out the cheese sauce.
Frequently Asked Questions
Copycat Recipes I Love
Cracker Barrel Mac and Cheese
Cracker Barrel Mac and Cheese is a creamy copycat recipe made with tender elbow macaroni and a rich sharp cheddar cheese sauce. It’s topped with more cheddar and baked until melted and lightly browned around the edges.
Ingredients
- 1 Pound Elbow Noodles
- 4 Tablespoons Salted Butter
- 4 Tablespoons All Purpose Flour
- 2 Cups Chicken Stock
- 1 Cup Heavy Cream
- 3 Cups Cheddar Cheese, Shredded
- ½ Teaspoon Salt
- 1 Teaspoon Fresh Cracked Black Pepper
Instructions
- Preheat the oven to 350°F. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
Melt the butter in a Dutch oven over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly.
Slowly whisk in the chicken stock. Increase the heat to medium-high and cook, stirring frequently, until the mixture thickens.
Stir in the heavy cream and bring to a gentle boil, stirring constantly.
Reduce the heat to medium-low. Add 2½ cups cheddar cheese and stir until completely melted and smooth. Stir in the salt and pepper.
Add the cooked macaroni and stir until evenly coated with the cheese sauce.
Transfer to a cast iron skillet or baking dish. Sprinkle the remaining ½ cup cheddar cheese over the top.
Bake for 10 minutes, or until the cheese is melted and the edges are lightly browned.
Serve hot.
Notes
Cook the macaroni just until al dente so it doesn't become too soft in the oven. Slowly whisk the chicken stock into the roux to keep the sauce smooth. Reduce the heat before adding the cheddar and stir just until melted. Freshly shredded cheese melts better than pre-shredded cheese. Avoid overbaking, as this can dry out the sauce.
Okay, I’m making this for Super Bowl! I had already planned on mac ‘n cheese, but the chicken stock sounds like a game changer. Thank you!