It's no secret that I love a good Gourmet Mac & Cheese. And this Copycat Mac and Cheese recipe from Cracker Barrel does not disappoint.
This macaroni and cheese recipe is simpler than some of my other Gourmet Mac and Cheese recipes. A simple cheese sauce on the stovetop and then baked in the oven for 30 minutes.
💭 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 a 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.
For more great Copycat Recipes like this one, check out my nice collection of Copycat Recipes. My favorite copycat recipe is my In-N-Out Burger Sauce. Awesome on your burger!
⭐ Copycat Rating
Since the goal of a Copycat Recipe is for it to taste exactly like the original, it's only natural to rate this recipe against the original. This Copycat recipe rates a solid 9 out of 10 in my opinion. Let me know what you think in the comments section below.
For more delicious recipes with Velveeta Cheese, I suggest you check these recipes out:
📋 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
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.
Copycat Cracker Barrel Mac and Cheese
Ingredients
- 1 ½ Cups Elbow Macaroni, uncooked
- 3 tablespoon Unsalted Butter
- 3 tablespoon All Purpose Flour
- 2 ½ Cups Milk
- ¼ teaspoon 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
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.
Steve
I can’t say enough about this Copycat Cracker Barrel Mac and Cheese recipe. It was better than expected. My kids just loved it and so did I.