Cracker Barrel Mac and Cheese
Cracker Barrel Mac and Cheese has a creamy sharp cheddar cheese that’s irresistible over Al dente elbow macaroni that’s baked to perfection. Better than at the restaurant, this copycat cracker barrel macaroni and cheese will be your family’s new favorite meal.
I think macaroni and Cheese is the ultimate comfort food I can eat daily. There’s something about the creamy cheese and the pasta baked in a cast iron skillet to get the edges of the cheese golden brown. If you have leftovers, you can make Fried Mac and Cheese Bites that are so delicious.
Ingredients for Cracker Barrel Mac and Cheese:
- 1 Pound Elbow Macaroni: Cooked according to package directions to Al Dente.
- 2 Cups Chicken Stock: Chicken broth, or better than boullion, works great.
- 4 Tablespoons Salted Butter: Use real butter, not margarine.
- 4 Tablespoons All Purpose Flour: All-purpose flour works great on this recipe.
- 1 Cup Heavy Cream: You can also use half and half or full-fat milk.
- 3 Cups Cheddar Cheese, Shredded Shred the cheese at home instead of store-bought. We used Cracker Barrel Sharp Cheddar Cheese.
- ½ Teaspoon Salt
- 1 Teaspoon Fresh Cracked Black Pepper
Cracker Barrel Mac and Cheese Recipe
First Step: make a roux
- Preheat the oven to 350℉ and prepare the elbow noodles according to package instructions.
- While the pasta is boiling, melt the butter over medium heat in a dutch oven, and stir in the flour. Cook the flour mixture for 2 minutes, stirring constantly.
Second Step
- Stir in the chicken stock and increase the heat to medium-high.
- Once the chicken stock has thickened, stir in the heavy cream.
- Let the mixture heat until boiling, stirring constantly.
- Lower the heat to medium-low, stir the cheddar cheese (reserving ½ cup of cheese), and mix until the cheese has completely melted; stir in the salt and pepper.
Last step
- Stir in the elbow noodles and transfer the mac and cheese to a cast iron skillet or baking dish.
- Sprinkle ½ cup of the cheddar cheese over the mac and cheese and bake for 10 minutes or until the cheese has melted and the mac and cheese are slightly browned on the edges.
- Serve hot, and enjoy!
Tips and Tricks
- Use Freshly Shredded Cheese.
- Use any pasta you like for mac and cheese.
- For spicy mac and cheese, use pepper jack cheese.
- Garnish with green onions or fresh parsley.
Frequently Asked Questions:
Store in an air-tight container for up to 7 days.
Freeze in a ziplock bag or airtight container for up to 6 months.
Reheat in the oven or microwave. Defrost in the fridge overnight.
More Recipes
Cracker Barrel Mac and Cheese
Cracker Barrel Mac and Cheese has a creamy sharp cheddar cheese that’s irresistible over Al dente elbow macaroni that’s baked to perfection. Better than at the restaurant, this copycat cracker barrel macaroni and cheese will be your family’s new favorite meal.
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℉ and prepare the elbow noodles according to package instructions.
- While the pasta is boiling, melt the butter over medium heat in a dutch oven, and stir in the flour.
- Cook the flour mixture for 2 minutes, stirring constantly.
- Stir in the chicken stock and increase the heat to medium-high.
- Once the chicken stock has thickened, stir in the heavy cream. Let the mixture heat until boiling, stirring constantly.
- Lower the heat to medium-low, stir the cheddar cheese (reserving ½ cup of cheese), and mix until the cheese has completely melted; stir in the salt and pepper.
- Stir in the elbow noodles and transfer the mac and cheese to a cast iron skillet or baking dish.
- Sprinkle ½ cup of the cheddar cheese over the mac and cheese and bake for 10 minutes or until the cheese has melted and the mac and cheese is slightly browned on the edges.
- Serve hot, and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 632Total Fat: 43gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 124mgSodium: 732mgCarbohydrates: 40gFiber: 2gSugar: 3gProtein: 22g
