Cracker Barrel Mac and Cheese
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Craving the comfort of Cracker Barrel’s famous mac and cheese? You can make it at home! This copycat recipe brings the restaurant favorite to your kitchen in just 40 minutes. With creamy cheese sauce and perfectly cooked pasta, it’s sure to become a family favorite.
You’ll need basic ingredients like elbow macaroni, butter, flour, chicken broth, and cream. The star is Colby cheese, which gives the dish its signature flavor. Optional add-ins like ham, bacon, or veggies let you customize it. In a few simple steps, you’ll have a cheesy, satisfying meal that tastes just like the original.
Exact Ingredients List
Here’s what you’ll need to make this delicious Cracker Barrel-style mac and cheese:
For the pasta:
- 2 1/2 cups uncooked elbow pasta (10 ounces)
- 1 teaspoon salt
- 4 cups water for boiling
For the cheese sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup low sodium chicken broth
- 1 1/2 cups heavy cream
- 2 1/2 cups shredded Colby cheese
- 1/8 teaspoon pepper
You can add some tasty extras if you want to spice things up:
Optional add-ins:
- 1 cup diced ham
- 1 cup cooked bacon
- 1 jar drained diced pimientos
- 1 cup caramelized onions
- 2 cups broccoli
This recipe makes 6 servings. Each serving has about 564 calories. It takes 10 minutes to prep and 30 minutes to cook.
Instructions
Get ready to make some yummy mac and cheese! Start by boiling 4 cups of water with salt in a big pot. Add your pasta and cook it until it’s just right. Drain it and set it aside.
Now for the cheesy sauce. Melt butter in a pan and whisk in flour to make a paste. Slowly pour in chicken broth, stirring all the time. Add cream and keep stirring until it gets thick.
Time for the best part – cheese! Add it to your sauce and stir until it’s all melty. While that’s happening, turn your oven on to 350°F.
Mix your cooked pasta into the cheese sauce. Make sure every piece is coated. Pour it all into a baking dish and pop it in the oven for 10 minutes. You’ll know it’s done when the edges start to brown.
Take it out and let it cool for 10 minutes. This helps the sauce set up nicely. If you want, you can add some extras like ham, bacon, or veggies before baking.
Your homemade Cracker Barrel-style mac and cheese is ready to eat! Enjoy the creamy, cheesy goodness.
Possible Substitutes List
You can swap out some ingredients to make this Cracker Barrel Mac and Cheese recipe your own. Here are some tasty options:
Pasta:
- Shells
- Penne
- Rotini
- Fusilli
Cheese:
- Cheddar
- Monterey Jack
- Gruyère
- Gouda
Milk:
- Whole milk
- Half-and-half
- Evaporated milk
You can also try different mix-ins for extra flavor:
- Diced tomatoes
- Jalapeños
- Spinach
- Mushrooms
- Breadcrumbs (on top)
For a healthier twist, swap the heavy cream for Greek yogurt or use low-fat cheese. You can also add veggies like cauliflower or squash to boost nutrition.
Don’t be afraid to play around with spices too. A dash of paprika, garlic powder, or mustard powder can add a nice kick to your mac and cheese.
How To Make It Diabetes-Friendly
To make this mac and cheese recipe more diabetes-friendly, you can try these simple swaps:
Use whole grain pasta instead of regular elbow macaroni. This adds fiber and helps slow down digestion.
Replace heavy cream with unsweetened almond milk or low-fat milk. This cuts down on saturated fat and calories.
Reduce the amount of cheese by half. Try using a sharp cheddar for more flavor with less quantity.
Add extra veggies like broccoli, cauliflower, or spinach. These bulk up the dish without adding many carbs.
Consider using Greek yogurt in place of some of the cheese. It adds protein and creaminess.
Skip optional high-fat additions like bacon. Instead, try lean ham or turkey for protein.
Use less pasta and more vegetables to lower the overall carb count per serving.
Adjust portion sizes. Stick to a 1/2 cup serving to better manage blood sugar.
By making these changes, you can still enjoy a tasty mac and cheese while keeping carbs and calories in check.
Tips, Tricks & Storing
For the best flavor, grate your own Colby cheese instead of using pre-shredded. Fresh grated cheese melts more smoothly and tastes better.
Don’t overcook the pasta. Keep it al dente so it doesn’t get mushy when baked. Drain it well to avoid watery mac and cheese.
Want extra creaminess? Add a dollop of sour cream to the sauce before mixing in the pasta.
Try mix-ins like diced ham, crumbled bacon, or steamed broccoli for variety. Just fold them in before baking.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave, adding a splash of milk to restore creaminess.
To freeze, let the mac and cheese cool completely. Wrap tightly in plastic wrap and foil. Freeze for up to 2 months.
When reheating frozen mac and cheese, thaw in the fridge overnight. Bake at 350°F for about 20 minutes until heated through.
For a crispy top, sprinkle breadcrumbs mixed with melted butter over the dish before baking.