cracker barrel mac and cheese recipe copycat
Jump To Recipe
Prep Time: 10 min
Cook Time : 30 min
Total Time: 40 min
Ever leave Cracker Barrel thinking about the mac and cheese? You’re not alone. That creamy, cheesy side is hard to forget.
The good news is, you can make a pretty darn good copycat at home. This Cracker Barrel Mac and Cheese recipe is creamy, cheesy, and easy to make. So when that craving hits, you won’t have to wait for your next trip to the restaurant.
I made this a few different ways before settling on the version that gave me the creamy texture I was looking for.
So, ready to bring that Cracker Barrel comfort straight to your own kitchen?
Grab your cheese, boil the pasta, and let’s make a creamy, cheesy bowl you’ll want to dig into while it’s still warm!
cracker barrel mac and cheese Ingredeints
Serves: 4
- Elbow macaroni, uncooked — 8 ounces
- Salted butter — 2 tablespoons
- All-purpose flour — 2 tablespoons
- Whole milk — 2 cups
- Sharp cheddar cheese, freshly shredded — 2½ cups, divided
- Salt — ½ teaspoon
- Black pepper — ¼ teaspoon
Serves: 8
- Elbow macaroni, uncooked — 16 ounces
- Salted butter — 4 tablespoons
- All-purpose flour — 4 tablespoons
- Whole milk — 4 cups
- Sharp cheddar cheese, freshly shredded — 5 cups, divided
- Salt — 1 teaspoon
- Black pepper — ½ teaspoon
Serves: 12
- Elbow macaroni, uncooked — 24 ounces (1½ pounds)
- Salted butter — 6 tablespoons
- All-purpose flour — 6 tablespoons
- Whole milk — 6 cups
- Sharp cheddar cheese, freshly shredded — 7½ cups, divided
- Salt — 1½ teaspoons
- Black pepper — ¾ teaspoon
Kitchen Equipment You’ll Need
Before we start, get these ready:
How to make Cracker Barrel Hamburger Steak
These step-by-step instructions will guide you through creating a warm Southern-style dinner that feels like it was made with care, love, and the same comforting flavors you’d expect from a restaurant favorite.
Hamburger Steak Patties Checklist
Prep Work
Before you start, get your kitchen ducks in a row. Shred the cheese, measure the milk, and set everything where you can grab it. Go ahead and preheat your oven to 350°F, too, so it’s ready when the mac and cheese hits the baking dish.
You won’t be stopping to measure flour or hunt down a whisk while the sauce is coming together.
Cook the Macaroni
- Bring a large pot of water to a good rolling boil. Add a generous pinch of salt, then stir in the uncooked elbow macaroni. Give it a quick stir so the noodles don’t stick together.
- Cook the macaroni until it’s just tender but still has a little bite. If the package gives you a cooking range, I’d aim toward the lower end. The pasta will continue cooking when it gets mixed with the hot cheese sauce and finished in the oven, so you don’t want it fully soft at this stage.
- Drain the macaroni well in a colander. Don’t rinse it. Set it aside while you make the cheese sauce.
Make the Cheese Sauce
- Grab a medium saucepan and melt the butter over medium heat. Once it’s melted, sprinkle in the flour and whisk right away. Keep whisking for about 1 minute, just until the butter and flour come together into a smooth paste. You don’t want the flour mixture to brown.
- Slowly pour in the milk while whisking constantly. Take your time here. Adding the milk gradually helps keep the sauce smooth and lump-free. Continue cooking and whisking until the milk mixture is slightly thickened and smooth. It should coat the back of a spoon, but it shouldn’t be overly thick.
- Take the saucepan off the heat or reduce the heat to low before adding the cheese. You don’t want the sauce bubbling hard when the cheddar goes in. The goal is a smooth base that gives the cheese a gentle environment to melt into.
Add the Cheese
- Once the milk mixture has thickened slightly, turn the heat to low. Add the shredded cheddar for the sauce a little at a time, whisking gently after each addition. Let each handful melt before adding the next. Save the remaining shredded cheese for the topping.
- Continue stirring until the cheese has completely melted and the sauce looks smooth, glossy, and creamy. Don’t let the sauce come to a boil. If it seems thicker than you’d like, don’t turn up the heat. Instead, add a small splash of milk and stir until it loosens slightly. The sauce should be creamy and pourable at this stage because it will thicken more as the mac and cheese bakes.
Combine the Macaroni and Cheese Sauce
- Add the drained macaroni to the saucepan with the cheese sauce. Use a wooden spoon or silicone spatula to gently fold everything together. Keep stirring until every noodle is coated in that creamy cheese sauce.
- Take the saucepan off the heat once the macaroni is evenly coated. You’re not trying to cook the pasta again here. The oven will take care of the final cooking and help bring everything together.
- Give it a quick taste. If it needs a little more salt or black pepper, now is the time to adjust it.
Transfer to the Baking Dish
- Lightly grease a baking dish, then spoon the macaroni and cheese into it. Spread it out evenly with a spatula so the surface is nice and level.
- Sprinkle the reserved shredded cheddar evenly over the top. Try to cover the surface without piling all the cheese in one spot. That gives you a better chance of getting that lightly browned, bubbly finish.
Bake Until Hot and Bubbly
- Place the baking dish in a preheated oven and bake until the mac and cheese is hot throughout and the cheese on top has melted. You don’t want to leave it in there too long—the goal is to warm and finish the dish, not dry it out.
- If you want a more golden top, switch to the broiler for the last few minutes and watch it closely. This can happen quickly, so don’t walk away. Pull it out as soon as the cheese is lightly browned and bubbly.
Let It Rest and Serve
- Take the mac and cheese out of the oven and let it rest for about 2–3 minutes. This gives the sauce a moment to settle without letting the dish cool down too much.
- Then scoop it up while it’s still warm. You should have tender elbows, a creamy cheese sauce underneath, and a lightly golden layer of cheese on top.
Serving tips
For me, the best time to serve this is right after it comes out of the oven. Give it a couple of minutes to settle, then scoop it up while the sauce is still warm and creamy and that cheesy top is still fresh.
Serve it alongside Cracker Barrel Meatloaf with a side of Cracker Barrel Green Beans, and you’ve got an easy comfort-food dinner on the table. Or grab a bowl and call it dinner. Either way, don’t let it sit around too long. Mac and cheese is hard to beat when it’s fresh from the oven.
Tips for That Creamy, Homestyle Finish
Have the Cheese Shredded and Ready
Get your cheddar ready before you start cooking. That way, when the sauce is ready, you can get right to work. No running around the kitchen. No hunting for the grater. Just smooth sailing.
Give the Elbows a Little Bite
Macaroni should be tender, not tired. Cook the elbows until they’re just right, with a little firmness left in them. They’ll finish up in the sauce and again in the oven. Nobody wants a bowl of noodles that have lost all their backbone.
Don’t Cook the Sauce Down Too Far
Your milk mixture doesn’t need to be thick enough to stand on its own. Keep it slightly loose. Once the cheddar melts in, the sauce will thicken up plenty, and the oven will tighten it a little more. This little bit of restraint can make all the difference.
Let the Cheese Melt at Its Own Pace
Add your cheddar a little at a time. Give it a chance to melt before the next handful goes in. There’s no need to hurry this part. Good mac and cheese rewards a little patience.
Keep Things Gentle
Once everything is creamy and coated, get it into the baking dish and let the oven do the finishing work. You’re looking for a hot, bubbly center and a lightly golden top. Don’t leave it in there too long, or that creamy sauce can start drying out.
Taste It Like You Mean It
Take a bite before it goes in the oven. That little taste tells you everything. If it needs a touch more salt or pepper, now’s the time. Then get that cheese on top and let everybody dig in.
How to Store and Reheat Leftover Mac and Cheese
Don’t go tossing those leftovers just because the sauce has tightened up in the fridge. That’s normal.
Keep the mac and cheese covered in an airtight container, then warm it low and slow when you’re ready for it again.
I like adding a little milk as it heats, which helps bring that creamy texture back. Give it a stir, let it warm through, and you’re in business.
Frequently Asked Questions
❤️ Did You Make This Cracker Barrel Mac and Cheese?
I’d love to hear how your Cracker Barrel Mac and Cheese turned out!
⭐ Leave a star rating below and share your experience in the comments. Did you use freshly shredded sharp cheddar, or put your own twist on this creamy, cheesy classic?
If you snapped a photo, tag @crackerbarrelrecipes on Instagram so I can see your homemade mac and cheese!
