Cracker Barrel Macaroni and Cheese

READY IN: 40mins
Recipe by Mel T

This recipe is posted in response to a request. I found it through a Google search. I've never tried the recipe, nor CB's mac and cheese, but it sounds like it would be really good! Note: times are approximate.

Top Review by David Hawkins

Excellent roux recipe by adding the broth. I did not have so I used a boullion cube and a cup of water. I aslo did not havecolby cheese. So I used extra sharp 6 oz, 1/2 parmesan cheese and 2 slices of american. Added pepper to roux. This is a great base for hiomemade mac & cheese. Thanks Mel T

Ingredients Nutrition

Directions

  1. In a saucepan, melt butter over medium low heat; add the flour a little bit at a time whilst whisking to make a roux.
  2. Heat the broth.
  3. Next, add the broth to the roux, and stir with the whisk; this will thicken as it heats.
  4. Add a little cream, watching for the desired consistency.
  5. Bring 4 cups water to a boil in a separate pot; add salt and pasta.
  6. In the other pot, add shredded cheese a 1/4 of a cup at a time whilst stirring with a spoon. When you have about one cup of cheese in you can add the rest of the cheese.
  7. Cook the pasta until al dente; strain and combine with the cheese sauce.
  8. Pour the mix into a casserole and bake uncovered in a preheated oven set to 350°F for about 10 minutes.
  9. Keep an eye on the mac & cheese, you want it to brown around the edges and in patches on top.
  10. Remove and let stand for 10 minutes before serving. Enjoy!

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