Hey there, honey! You wanna talk about that Cracker Barrel mac and cheese? Oh boy, that stuff is good eatin’! I’ve been trying to make it like they do for years. Ain’t nothin’ better on a cold day than a big ol’ bowl of that cheesy goodness. This old gal finally figured out a Cracker Barrel mac and cheese recipe.
Now, I ain’t no fancy cook, but I can throw down in the kitchen, you know? This here Cracker Barrel mac and cheese recipe, it ain’t hard, but you gotta do it right. First thing you gotta know is you need good cheese. Not that orange stuff in the plastic, mind you. Gotta be real cheese.
Ingredients, you ask? Well, let me tell ya:
- Elbow macaroni, you know, the little curvy ones. About a pound.
- Butter, the real kind, not that margarine stuff. ‘Bout half a stick.
- Flour, just regular all-purpose. Couple tablespoons.
- Milk. Whole milk is best, makes it creamy. ‘Bout two, three cups.
- Cracker Barrel cheese, that’s the secret! They got that sharp cheddar, gotta get that. Shred it yourself, don’t buy that pre-shredded stuff. That stuff got sawdust in it, I swear! Maybe two cups.
- Salt and pepper, to taste. I like lots of pepper.
- Some folks like to add a little somethin’ extra. Like a pinch of mustard powder or a dash of hot sauce. Me? I like it plain and simple.
Okay, so here’s how you do it. First, you gotta cook them noodles. Boil some water, throw ’em in, cook ’em till they’re soft but not mushy. Nobody likes mushy noodles. Drain ’em good, set ’em aside.
Now, in the same pot, you’re gonna make the cheese sauce. Melt that butter I told you about. Low heat, now, don’t burn it. Then, sprinkle in that flour. Stir it up good, make a paste. That’s called a roux, I think. Fancy word for butter and flour paste.
Then, slow like, pour in that milk. Keep stirring, keep stirring. Don’t let it get lumpy. If it gets lumpy, well, you messed up. But don’t worry, just keep stirring, it’ll probably smooth out. Cook it for a few minutes till it gets thick, like gravy.
Now comes the good part! Turn off the heat and Start dumping in that Cracker Barrel cheese. Stir it up till it’s all melted and smooth. Oh, it smells so good! Add your salt and pepper now. Taste it, see if it needs more.
Okay, now dump them cooked noodles back in the pot with the cheese sauce. Stir it all up good, make sure every noodle is coated in that cheesy goodness. This is my favorite part about this Cracker Barrel cheese mac and cheese recipe!
Now, some folks like to eat it just like that. And that’s fine. But if you wanna make it extra special, like they do at Cracker Barrel, you gotta bake it.
Pour that cheesy macaroni into a baking dish. A casserole dish, you know. Some folks like to sprinkle more cheese on top. Or breadcrumbs. Up to you.
Bake it in the oven at, oh, 350 degrees, I reckon. For about 20, 30 minutes. Just until it’s bubbly and brown on top. Then the cracker barrel cheese mac and cheese recipe is finished!
Let it cool for a few minutes before you dig in. It’ll be hot, now! But oh, so good. Just like they make it at Cracker Barrel. Maybe even better, ’cause you made it yourself!
This Cracker Barrel mac and cheese recipe is a real crowd-pleaser. I made it for the church potluck last week, and everyone just gobbled it up. Even old man Johnson, who don’t like nothin’, he had seconds! I reckon he liked this cracker barrel cheese mac and cheese recipe too!
So there you have it. My cracker barrel cheese mac and cheese recipe. It ain’t fancy, but it’s good. And it’s easy, too. Even you can make it! Give it a try, and let me know what you think. You might just surprise yourself!
Just remember the good cheese. No sawdust cheese. You got this, you can make the cracker barrel cheese mac and cheese recipe!
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