Cracker Barrel Mac and Cheese
Ready to make Cracker Barrel Mac and Cheese at home? Well, now you can with this easy-to-make copycat Cracker Barrel Mac and cheese recipe. It is rich and creamy with a slight kick thanks to the black pepper and the colby jack cheese as a delicious tangy flavor that you will love. With just 30 minutes you will be enjoying this favorite dish right at home.
Cracker Barrel Mac and Cheese
If you have ever been to Cracker Barrel, you have probably devoured their mac and cheese many times. It is full of so much flavor as it takes simple ingredients and transforms them into a delicious flavorful dish of mac and cheese that screams southern comfort.
Well, what if I told you that you can easily make this dish right at home? It’s true in just 30 minutes and with simple ingredients, you can enjoy this restaurant favorite in the comfort of your own home.
If you are a Cracker Barrel fan like me, be sure to also try our crockpot Cracker Barrel Hashbrown casserole and our Slow Cooker Copycat Cracker Barrel Apples.
Ingredients:
- 3 Tablespoons Butter
- 3 Tablespoons All-purpose Flour
- 1 ½ Cups Chicken Stock or Broth
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 2 Cups Heavy Cream
- 2 ½ Cups Shredded Colby Jack Cheese
- 16 Ounces Elbow Macaroni, Cooked Al Dente
- Fresh Parsley, For Garnish
How to Make Cracker Barrel Mac and Cheese
- Preheat the oven to 375℉ (190℃)
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the flour and whisk until smooth, cooking for 1-2 minutes.
- Gradually add in the chicken stock, whisking constantly to avoid lumps.
- Add the salt, black pepper, and heavy cream, stirring until the mixture is smooth.
- Bring the mixture to a simmer and cook for 5-7 minutes, stirring constantly, until thickened.
- Add the shredded cheese to the pot and stir until melted and well combined.
- Add the cooked elbow macaroni to the pot and stir until the noodles are coated with the cheese sauce.
- Transfer the mixture to a greased 9×13 baking dish and bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
- Garnish with fresh parsley and serve hot. Enjoy!
Tips Tricks and FAQs
- You can use half and half instead of heavy cream.
- If you prefer you can use cheddar cheese for the Colby jack.
Storage
To store your leftover mac and cheese, you will want to store it in an airtight container in the fridge. This will keep for up to 4 days. Be sure to place it in the fridge within 2 hours of cooking. If it sits out longer than that you should discard it.
Reheating
To reheat your Cracker Barrel Mac and Cheese you will want to do so in a microwaveable safe container. Reheat it for 1 minute and then stir and cook for 30-second intervals until the desired temperature.
You can also reheat in the oven at 350℉ (175℃) in an oven-safe dish covered with foil for about 20 to 25 minutes or until heated.
You may want to add milk or cream to help loosen up the sauce as it cooks.
Cracker Barrel Mac and Cheese
Ready to make Cracker Barrel Mac and Cheese at home? Well, now you can with this easy-to-make copycat Cracker Barrel Mac and cheese recipe. It is rich and creamy with a slight kick thanks to the black pepper and the colby jack cheese as a delicious tangy flavor that you will love. With just 30 minutes you will be enjoying this favorite dish right at home.
Ingredients
- 3 Tablespoons Butter
- 3 Tablespoons All-purpose Flour
- 1 ½ Cups Chicken Stock or Broth
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 2 Cups Heavy Cream
- 2 ½ Cups Shredded Colby Jack Cheese
- 16 Ounces Elbow Macaroni, Cooked Al Dente
- Fresh Parsley, For Garnish
Instructions
- Preheat the oven to 375℉ (190℃)
- In a large pot or dutch oven, melt the butter over medium heat.
- Add the flour and whisk until smooth, cooking for 1-2 minutes.
- Gradually add in the chicken stock, whisking constantly to avoid lumps.
- Add the salt, black pepper, and heavy cream, stirring until the mixture is smooth.
- Bring the mixture to a simmer and cook for 5-7 minutes, stirring constantly, until thickened.
- Add the shredded cheese to the pot and stir until melted and well combined.
- Add the cooked elbow macaroni to the pot and stir until the noodles are coated with the cheese sauce.
- Transfer the mixture to a greased 9x13 baking dish and bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
- Garnish with fresh parsley and serve hot. Enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 504Total Fat: 38gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 113mgSodium: 503mgCarbohydrates: 25gFiber: 1gSugar: 3gProtein: 16g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
