Why You’ll Love This Recipe
This Cracker Barrel mac and cheese copycat recipe is everything you want in a classic macaroni and cheese—ultra creamy, gooey with cheddar cheese, and baked to golden perfection. It’s easy to make with pantry staples and pairs perfectly with everything from fried chicken to meatloaf or can be enjoyed all on its own. No frills, just pure comfort food done right.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni
- Butter
- All-purpose flour
- Whole milk
- Heavy cream (optional for richness)
- Sharp cheddar cheese (freshly shredded)
- Salt
- Black pepper
- Paprika (optional, for color)
- Optional topping: more shredded cheese or breadcrumbs
Directions
- Preheat your oven to 350°F (175°C).
- Cook macaroni according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in milk (and cream if using), stirring constantly until the mixture thickens slightly, about 5–7 minutes.
- Reduce heat to low and stir in shredded cheddar cheese until fully melted and smooth. Season with salt, pepper, and paprika if desired.
- Add the cooked pasta to the cheese sauce and stir to coat evenly.
- Transfer the mac and cheese to a greased baking dish. Top with extra cheese or breadcrumbs if desired.
- Bake for 20–25 minutes, or until the top is golden and bubbly.
- Let cool slightly before serving.
Servings and timing
This recipe serves 6.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
- Extra Cheesy: Mix in a blend of cheeses like Monterey Jack, mozzarella, or Colby with the cheddar.
- Spicy: Add a pinch of cayenne pepper or diced jalapeños for a kick.
- Meaty: Stir in cooked bacon, ham, or pulled chicken for a heartier dish.
- Breadcrumb Topping: Add buttered breadcrumbs on top before baking for a crunchy finish.
- Stovetop Version: Skip the baking and serve directly from the stovetop for a quicker mac and cheese.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 300°F until warmed through. Add a splash of milk when reheating to maintain the creamy texture. Freezing is possible, but best for the cheese sauce alone rather than the fully baked dish.
FAQs
What type of cheese does Cracker Barrel use?
Cracker Barrel uses sharp cheddar cheese, which gives the mac and cheese its signature bold, cheesy flavor.
Can I use pre-shredded cheese?
Freshly shredded cheese melts better and gives a smoother sauce, but pre-shredded works in a pinch.
Do I have to bake it?
No, you can serve it directly from the stovetop if you prefer it extra creamy and without a baked top.
Can I make this ahead of time?
Yes, assemble the dish and refrigerate before baking. Add a few extra minutes to the bake time if cold.
Is this the same as Cracker Barrel’s restaurant mac and cheese?
This is a close homemade version that replicates the creamy, rich flavor of their baked mac and cheese.
Can I make it gluten-free?
Yes, use gluten-free pasta and a gluten-free flour blend for the roux.
How can I make it creamier?
Use a bit of heavy cream along with the milk, and avoid overbaking which can dry it out.
Can I add veggies?
Yes, stir in cooked broccoli, peas, or spinach for a nutritious twist.
How do I prevent the cheese sauce from becoming grainy?
Use low heat and melt the cheese slowly. Don’t let the sauce boil once the cheese is added.
Can I freeze it?
It’s best fresh, but you can freeze leftovers. Reheat gently and add milk to restore creaminess.
Conclusion
Cracker Barrel mac and cheese is the ultimate comfort food—rich, creamy, cheesy, and deeply satisfying. Whether you’re serving it as a side dish or enjoying it on its own, this homemade version delivers restaurant-quality flavor in every bite. With simple ingredients and easy steps, it’s a recipe you’ll come back to again and again.
PrintCracker Barrel Mac And Cheese
Cracker Barrel mac and cheese is a creamy, cheesy Southern classic made with elbow macaroni, sharp cheddar, and a velvety homemade cheese sauce. Baked until golden, it’s the ultimate comfort food side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 12 oz elbow macaroni
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream (optional for richness)
- 3 cups sharp cheddar cheese, freshly shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
- Optional topping: 1/2 cup extra shredded cheese or 1/2 cup breadcrumbs
Instructions
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in milk and cream (if using), stirring constantly until the sauce thickens slightly, about 5–7 minutes.
- Reduce heat to low. Stir in shredded cheddar cheese until melted and smooth.
- Season with salt, pepper, and paprika if using.
- Add cooked pasta to the cheese sauce and stir to coat evenly.
- Transfer to a greased baking dish. Top with extra cheese or breadcrumbs if desired.
- Bake for 20–25 minutes, until golden and bubbly.
- Let cool slightly before serving.
Notes
- Use freshly shredded cheese for the smoothest sauce.
- For a stovetop version, skip baking and serve directly from the pot.
- Add cooked bacon or ham for a heartier variation.
- Reheat with a splash of milk to keep it creamy.
- Use gluten-free pasta and flour for a gluten-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 70mg
