Copycat Cracker Barrel Mac and Cheese

Ingredient Substitution

For a Copycat recipe, you should try and stick to the original ingredients as much as possible.

But if that is not super important to you, the elbow macaroni can be substituted for any other type of pasta.

You can also substitute the Colby Cheese for another cheese like Cheddar Cheese.

What is Al Dente

When making Mac and Cheese, it’s important to cook the pasta al dente to ensure to best texture possible. If you are not familiar with the term “al dente”, it means cooking the pasta so it’s still chewy and form and that it will hold its shape when the sauce is added to it.

Gather your Ingredients

You will need the following ingredients to make this Copycat Mac & Cheese recipe from Cracker Barrel (see recipe card for quantities): Elbow Macaroni, Unsalted Butter, All Purpose Flour, Milk, Ground Black Pepper, Colby Cheese and Velveeta Cheese.

How to Make Copycat Cracker Barrel Mac and Cheese

1. Preheat oven to 350°F.
2. In a pan, bring salted water to a boil. Add elbow macaroni and cook al dente according to the directions on the package. Drain noodles and set to the side.
3. In a medium saucepan, melt butter. Add in pepper, all purpose flour and milk. Whisk until milk begins to thicken and bubble.
   
4. Add in Velveeta and stir until it is melted. Add in shredded Colby cheese, continue to stir until melted and sauce begins to thicken. Do not let the sauce get too thick.
5. Add in the drained macaroni. Stir until mixed. Pour the entire mixture into a casserole dish.
   
6. Bake for 30 minutes or until the top of the macaroni and cheese is bubbling and starting to turn golden brown.
   
7. Remove from the oven, let it cool for 10 minutes before serving.

Printable Recipe Card

Copycat Cracker Barrel Mac and Cheese

This Mac & Cheese is a great Copycat recipe from Cracker Barrel. Super easy to make and ready in 45 minutes.

4.53 from 71 votes

Print Pin Save Saved!

Prep TimePrep Time 15 minutes mins

Cook TimeCook Time 30 minutes mins

Cooling Time 10 minutes mins

Total TimeTotal Time 55 minutes mins

Course Main Course

Cuisine American

Author Rodney

Servings 4

Calories 708 kcal

Equipment

• Saucepan
• Baking Dish

Ingredients

 

• 1 ½ Cups Elbow Macaroni, uncooked
• 3 Tbsp Unsalted Butter
• 3 Tbsp All Purpose Flour
• 2 ½ Cups Milk
• ¼ Tsp Ground Black Pepper
• 2 Cups Colby Cheese, shredded
• 4 oz Velveeta Cheese, cubed

Instructions

 

• Preheat oven to 350°F.
• In a pan, bring salted water to a boil. Add elbow macaroni and cook al dente according to directions on the package. Drain noodles and set to the side.
• In a medium saucepan, melt butter. Add in pepper, all purpose flour and milk. Whisk until milk begins to thicken and bubble.
• Add in Velveeta and stir until it is melted. Add in shredded Colby cheese, continue to stir until melted and sauce begins to thicken. Do not let the sauce get too thick.
• Add in the drained macaroni. Stir until mixed. Pour the entire mixture into a casserole dish.
• Bake for 30 minutes or until the top of the macaroni and cheese is bubbling and starting to turn golden brown.
• Remove from the oven, let it cool for 10 minutes before serving.

Nutrition

Calories: 708kcalCarbohydrates: 56gProtein: 34gFat: 39gSaturated Fat: 24gCholesterol: 113mgSodium: 918mgPotassium: 500mgFiber: 2gSugar: 12gVitamin A: 1448IUCalcium: 801mgIron: 1mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!