Macaroni & Cheese - Cracker Barrel Copycat

Here is the one I use. It is as close to their *original* mac & cheese as I have found. The mac & cheese they currently serve has changed some since their original recipe.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  tablespoons flour
• 1  cup low sodium chicken broth
• 1⁄2 cup heavy whipping cream
• 2 1⁄2 cups  shredded colby cheese
• 2 1⁄2 cups  uncooked elbow macaroni
• 2  tablespoons flour
• 1  teaspoon salt

Directions

1. In a sauce pan melt butter over medium low heat then add the flour a little bit at a time while whisking to make a roux. Heat the broth. Next add the broth to the roux, stir with the whisk. This will thicken as it heats. Next add a little cream watch for consistency.Bring 4 cups water to a boil in a separate pot, add salt, and pasta.
2. In the other pot add shredded cheese a 1/4 of a cup at a time while stirring with a spoon. When you have about one cup of cheese in you can add the rest of the cheese.
3. Cook the pasta al dente. Strain and combine with the cheese sauce.Pour the mix into a casserole and bake uncovered in a preheated oven set to 350°F for about 10 minutes. **Optional, you can mix melted butter and bread crumbs and sprinkle lightly on top.
4. Keep an eye on the mac & cheese, you want it to brown around the edges and in patches on top.
5. Let stand for 10 min before serving.