Cracker Barrel Macaroni and Cheese Recipe
This creamy, cheesy Cracker Barrel macaroni and cheese recipe is the ultimate comfort food. A perfect copycat that’s oven-baked, family-friendly, and easy to make with pantry staples in under 30 minutes!
Equipment
- 1 Saucepan For making cheese sauce
- 1 Whisk To stir the roux and sauce
- 1 Baking dish 9x13 inch recommended
- 1 Cheese grater For shredding fresh cheddar
Ingredients
- 2 cups elbow macaroni uncooked
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour for the roux
- 2 cups whole milk warmed
- 2 cups sharp cheddar cheese freshly shredded
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper
- 0.25 tsp dry mustard powder optional for flavor depth
- 1 pinch smoked paprika optional for a Southern-style twist
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente. Drain and set aside.
- Make the roux: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a paste.
- Add milk: Gradually whisk in the warm milk. Cook, stirring constantly, until the mixture thickens, about 3–4 minutes.
- Melt the cheese: Lower the heat and stir in the shredded cheddar cheese, salt, pepper, and optional dry mustard or paprika until smooth.
- Combine pasta and sauce: Toss the cooked pasta with the cheese sauce until fully coated.
- Bake: Transfer everything to a buttered 9x13-inch baking dish. Bake at 350°F for 20–25 minutes, until bubbly and slightly golden.
- Serve: Let rest for 5 minutes, then serve warm and enjoy the cheesy goodness!
Notes
- For a stovetop version, skip the baking step and serve right after mixing the cheese sauce with pasta.
- Store leftovers in the fridge for up to 4 days. Reheat with a splash of milk to keep it creamy.
- Great with grilled chicken, green beans, or cornbread on the side!