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:
About the Ingredients ⭐
- Elbow Macaroni: The classic pasta shape for this creamy mac and cheese.
- Butter & Flour: Combine to make the roux that thickens the sauce.
- Chicken Stock & Heavy Cream: Create the rich, creamy base for the cheese sauce.
- Colby Cheese: Melts smoothly and gives the sauce its cheesy flavor.
- Salt & Pepper: Season the mac and cheese to taste.
Be sure to check out the full recipe and ingredient list below
How To Make Cracker Barrel Mac and Cheese
Cook the Pasta: Preheat the oven to 350°F and cook the elbow macaroni according to the package directions until al dente.
Make the Roux: Melt the butter over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly.
Make the Cheese Sauce: Stir in the chicken stock and cook until thickened. Add the heavy cream and bring to a gentle boil. Reduce the heat and stir in the cheddar, reserving ½ cup, then season with salt and pepper.
Combine: Stir the cooked macaroni into the cheese sauce and transfer to a cast iron skillet or baking dish.
Bake: Sprinkle the reserved cheese over the top and bake for 10 minutes, until melted and lightly browned around the edges
Tips I Found Helpful 💙
- Cook the pasta al dente: It will continue cooking slightly in the oven.
- Shred your own cheese: It melts more smoothly into the sauce.
- Keep the heat low: Once the cheese goes in, avoid high heat so the sauce stays creamy.
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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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 632Total Fat: 43gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 124mgSodium: 732mgCarbohydrates: 40gFiber: 2gSugar: 3gProtein: 22g
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!