Cracker Barrel's Macaroni n' Cheese features tender elbow macaroni baked in a rich, creamy cheddar cheese sauce, topped with a golden, crispy breadcrumb crust for a comforting blend of smooth and crunchy textures.
Equipments
- Large pot
- Strainer/colander
- Medium saucepan
- Whisk
- Mixing spoon
- Measuring cups
- Measuring spoons
- Baking dish
- Small bowl
- Oven
Ingredients
- 1 lb (450g) elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon paprika
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
When preparing Cracker Barrel's Macaroni n' Cheese, use sharp cheddar cheese for a rich flavor that melts smoothly into the sauce. Whole milk ensures a creamy texture, while unsalted butter combined with flour creates the perfect roux for thickening. Panko breadcrumbs, mixed with melted butter, form a crispy, golden crust that contrasts nicely with the tender macaroni inside. Measure seasonings like salt, black pepper, dry mustard powder, and paprika accurately to balance the dish's taste. Your homemade version will capture the classic, comforting blend of creamy cheese and crunchy topping found in Cracker Barrel's Macaroni n' Cheese copycat recipe.
Instructions
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil.
- Cook elbow macaroni until al dente; drain and set aside.
- In a medium saucepan, melt 1/4 cup butter over medium heat.
- Whisk in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in milk until smooth.
- Cook, whisking constantly, until mixture thickens.
- Stir in salt, black pepper, dry mustard powder, and paprika.
- Add shredded cheddar cheese in batches, stirring until melted and smooth.
- Combine cooked macaroni and cheese sauce in a mixing bowl; mix well.
- Pour macaroni and cheese mixture into a greased baking dish.
- In a small bowl, combine panko breadcrumbs and 2 tablespoons melted butter; mix until evenly coated.
- Sprinkle breadcrumb mixture evenly over macaroni and cheese.
- Bake for 25–30 minutes, or until top is golden and bubbling.
- Let cool slightly before serving.
Substitution
Cracker Barrel's Macaroni n' Cheese copycat recipe uses elbow macaroni baked in a creamy sharp cheddar cheese sauce with a crispy panko breadcrumb topping for that signature texture contrast. You can substitute whole milk with 2% milk or half-and-half for a creamier sauce, though it may slightly alter richness. If sharp cheddar is unavailable, a combination of aged cheddar and mild cheddar will maintain flavor depth. Panko breadcrumbs give the crust its crunch, but regular breadcrumbs or crushed crackers can work if needed. Melted butter mixed with the crumbs enhances browning, so don't skip that step for your best golden topping.
Tips
Ensure macaroni is cooked al dente to avoid mushy texture after baking. When making the roux, whisk constantly and cook the flour-butter mixture briefly to prevent a raw flour taste. Gradually add milk while whisking to achieve a smooth cheese sauce without lumps. Before baking, evenly coat the breadcrumbs with melted butter to guarantee a golden, crispy topping that complements the creamy macaroni.
Nutritions
Cracker Barrel's Macaroni n' Cheese provides a rich source of calcium and protein, primarily from the 4 cups of shredded sharp cheddar cheese and whole milk used in the recipe. The dish contains approximately 1 lb of elbow macaroni, contributing a substantial amount of carbohydrates for energy. With added fat from butter and cheese, one serving delivers a balance of macronutrients essential for a comforting, satisfying meal. You can enjoy this creamy, cheesy comfort food as an occasional indulgence, mindful of its saturated fat and sodium content.
Storage
Store your leftover Cracker Barrel's Macaroni n' Cheese in an airtight container and refrigerate promptly to maintain freshness and prevent bacterial growth. It's best consumed within 3 to 4 days for optimal taste and safety. Reheat individual portions in the microwave or oven until heated through, ensuring the creamy texture and crispy breadcrumb topping remain enjoyable.
Variation or Alternatives
You can substitute sharp cheddar with a blend of Gruyere and Parmesan cheese to add a nutty and slightly tangy flavor. Instead of panko breadcrumbs, crushed Ritz crackers or toasted cornflakes can provide an alternative crispy topping. For a creamier texture, replace whole milk with half-and-half or add a dollop of cream cheese into the sauce. Try baking the dish in individual ramekins for personalized portions and faster baking time.
Allergies
Cracker Barrel's Macaroni n' Cheese contains multiple common allergens, including dairy from cheddar cheese, whole milk, and butter, which may trigger reactions in individuals with lactose intolerance or milk protein allergies. The dish also contains wheat from elbow macaroni, all-purpose flour, and panko breadcrumbs, posing a risk for those with gluten sensitivity or celiac disease. If you have allergies to dairy or gluten, it is important to avoid this dish or seek allergy-friendly alternatives.
Why this recipe?
Cracker Barrel's Macaroni n' Cheese is celebrated for its creamy, rich cheddar sauce and perfectly baked golden crust, offering a comforting Southern classic that appeals to many. The use of high-quality cheeses and traditional slow-cooking methods creates a flavor and texture that stand out among typical mac and cheese dishes. Trying to make a copycat recipe at home lets you tailor the ingredients to your taste while enjoying an affordable, homemade version of this beloved menu item. Your efforts can replicate the nostalgic, satisfying experience that keeps diners coming back to Cracker Barrel.