Want Cracker Barrel Restaurant Mac and Cheese Recipe? Get the Secret Right Here!

Want Cracker Barrel Restaurant Mac and Cheese Recipe? Get the Secret Right Here!
Want Cracker Barrel Restaurant Mac and Cheese Recipe? Get the Secret Right Here!

Okay, here is my sharing about the Cracker Barrel Restaurant Mac and Cheese recipe:

You know, I’ve always been a huge fan of Cracker Barrel. Their food just hits that comfort spot, you know? And their mac and cheese? Forget about it, it’s legendary. So, the other day, I got this wild idea: “Why not try making it myself?” I mean, how hard could it be, right?

I rolled up my sleeves and got to work. First, I boiled some elbow macaroni. I cooked the pasta and tried my best to make it al dente, just like how Cracker Barrel does it. While that was going, I started on the cheese sauce.

Want Cracker Barrel Restaurant Mac and Cheese Recipe? Get the Secret Right Here!

This is where the magic happens. I melted some butter in a saucepan and then whisked in some flour. I cooked it until it turned into a nice, golden roux. I’m not gonna lie; I felt like a real chef at this point. Next, I slowly poured in some milk, whisking constantly to avoid any lumps. Then came the cheese! Cracker Barrel’s mac and cheese is super cheesy, so I used a whole bunch of shredded cheddar. I stirred that in until it was all melted and creamy, it smelled delicious.

Once the sauce was ready, I poured it over the cooked pasta and mixed everything together. To take it up a notch, I transferred the mac and cheese to a baking dish, sprinkled some extra cheese on top, and popped it in the oven. I baked it until it was bubbly and golden brown on top.

  • Boiled some elbow macaroni
  • Melted butter and whisked in flour for a roux
  • Poured in milk, then added lots of shredded cheddar
  • Mixed the sauce with the pasta
  • Baked it with extra cheese on top until bubbly

Let me tell you, the smell that filled my kitchen was heavenly. When I finally took it out of the oven, it looked almost identical to Cracker Barrel’s. I eagerly scooped out a portion and took a bite.

It’s really close to the original one! The noodles were cooked right, and the sauce was super creamy and cheesy. These were my favorite noodles. They were chewy and boasted plenty of little ridges to grab onto the sauce. But the overall taste is very good. I think I nailed it, but you know, there’s always room for improvement. I saved some leftovers in the fridge for later. According to what I searched, I can store it for like 3-4 days. To reheat a large amount, I’ll just cover it with foil and bake it at 375 for about 45 minutes to an hour. If you’re a fan of Cracker Barrel’s mac and cheese, you gotta try this out. It’s a fun little project, and the result is pretty darn tasty.

Next time, I might play around with the cheese blend a bit. Maybe add a touch of something sharp or smoky. Who knows! Anyway, it’s a good recipe to add to my collection, I would like to share it with you. Cooking is all about experimenting and having fun, right?

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