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My husband LOVES Cracker Barrel’s Macaroni N’ Cheese. Loves it. So much that one time we went, and they were out of it (I know, what???), and he threatened to leave. It is his absolute favorite. When we go, and you get to pick 3 sides, he used to make all 3 sides macaroni n’ cheese, but since he is trying to lose weight, he has cut back to “just two sides of it.”
I have been trying for months to replicate their recipe because, let’s be honest, with infant twins and a 6 year old, we don’t get out to eat much lately. When I finally replicated the recipe my husband was over joyed that he could have his favorite mac n’ cheese dish at home.
I don’t know exactly what it is that makes Cracker Barrel’s Macaroni N’ Cheese so good, but I have to assume it is the type of cheese they use and the fact that they bake it. Either way, it is delicious and my family gobbles it up, and it goes great with a simple chicken breast if you just want to use it as a side. Depending on how the day is going we will eat it by itself as our main meal, or we will have it as the side. My husband prefers it as a side because then there are usually left overs for him to take to work the next day.
You can find our recipe down below. We have found when used as a main dish, it can usually serve 4 people. More if it is a side.
Give it a try and see how you like it. Let me know if you think it compares to Cracker Barrel’s Macaroni N’ Cheese or not.
Cracker Barrel's Macaroni N' Cheese (Copycat Recipe)
Ingredients
- 1 cup uncooked elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups milk (we prefer to use whole milk)
- 1/4 tsp black pepper
- 2 cups shredded colby cheese
- 4 oz cubed Velveeta (original)
Instructions
- Preheat oven to 350° F
- In a pan, bring salted water to a boil. Add in macaroni, cook 2-3 minutes less than instructed by the box (Ours says Al Dente in 7-8 minutes, we cook for 5)
- Drain noodles and set to the side.
- In a medium saucepan, melt butter. Add in pepper, flour and milk. Whisk to mix. Continue whisking until milk begins to thicken and bubble.
- Add in Velveeta and stir until it is melted.
- Add in shredded colby cheese, continue to stir until melted and sauce begins to thicken. Do not let the sauce get to thick, as soon as it starts to thicken, continue to next step.
- Add in the drained macaroni.
- Stir until mixed. It will look like there is way too much sauce, but don't worry, it will thicken and firm up as it bakes.
- Pour entire mixture into a casserole dish.
- Bake in oven heated to 350° F for 30 minutes or until top of the macaroni and cheese is bubbling and starting to turn golden brown.
- Remove from oven, let cool for 10 minutes before serving.
Mecca this looks like perfect comfort food for those cool nights this spring! YUM!
First off, Cracker Barrel. Yum! I miss it on the west coast and secondly, mac and cheese, yes please! Pinning this!
I love their mac n cheese, but we have no Cracker Barrel near us. I will have to give this a try.
Just the other day, I was craving some restaurant-style mac n cheese, and I figured it can’t be that hard to make, but I wasn’t sure how to get the creaminess. So, this is perfect! Thanks, I can satisfy my craving, and my kids will love having mac n cheese for dinner.
I made this same and very disappointed not creamy, or rich like cracker barrrel I believe the cheese combination is wrong.
Sorry it didn’t turn out.