Cracker Barrel Macaroni n Cheese copycat recipe by Todd Wilbur
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Cracker Barrel Macaroni n Cheese

Score: 3.20. Votes: 10
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No mix that comes in a box tastes as good as macaroni and cheese that's made from scratch. It seems crazy that these boxed mixes are so popular when making really good mac 'n cheese the old-fashioned way is so easy. The 562-unit Cracker Barrel Country Store restaurant chain serves up an awesome version that's offered as a side dish with any meal. We'll whip up this cool Cracker Barrel mac and cheese recipe in a 10-inch skillet and then brown it just a bit on top under the broiler before presenting it to the crew.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 3/4 cup uncooked elbow macaroni pasta
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 1/4 cups whole milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarse ground black pepper
  • 2 1/2 cups shredded Colby cheese
  • Do This
    • Restaurant/Brand
      Cracker Barrel
    • Instructions

      1. Preheat oven to high broil.

      2. Cook the pasta in 4 cups of boiling water for 8 minutes, or until tender, then strain off the water.

      3. Melt the butter in a 10-inch oven-safe skillet over medium heat. Whisk in the flour and continue whisking until bubbly. Add the milk, salt and black pepper and stir until the milk begins to bubble. Add the cheese, and then turn off the heat. Whisk the sauce until the cheese is melted and the sauce is smooth.

      4. Stir in the cooked elbow macaroni, and then set the skillet under the preheated broiler for 2 to 3 minutes or until several browned spots appear on the surface. Remove the pan from the oven (careful—it's hot!), and let it sit for 5 minutes before serving. The cheese sauce will thicken as it rests.

      Serves 4 to 6 as a side dish.

Average rating:

Score: 3.20. Votes: 10
Rating of votes (10)
3 customers
1 customers
2 customers
3 customers
1 customers
Becky Wiley
Jul 6, 2015, 22:00

You left out the Velveeta cheese and the Parmesan. For the person who talked about the dry mustard, there is none in it.

Jun 3, 2015, 22:00

There seems to be a typo in the book. Should it not be 1 or 2 and 3/4 cups uncooked macaroni? Just 3/4 cups of pasta leaves the macaroni swimming in a sea of sauce and couldn't possibly be enough for 4 to 6 servings even as a side dish. Adding the extra cup of pasta made it much better but it was still overly soupy. Next time, I'll measure 2 3/4 cups pasta to go with the sauce. That should make it perfect. Other than this, the taste was pretty good.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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