Copycat Cracker Barrel Mac and Cheese

Copycat Cracker Barrel Mac and Cheese offers the ultimate comfort food experience at home by mimicking the rich, velvety texture found in the iconic restaurant version. This dish relies on a perfectly balanced roux and a generous amount of shredded Colby cheese to achieve its signature creamy consistency and mild, savory flavor profile. By following these precise steps, you create a restaurant-quality side dish that pairs beautifully with almost any main course.

Recipe Overview

Why This Recipe Works

This recipe achieves its characteristic texture through the precise application of a roux. By combining butter and flour over medium-high heat, the flour cooks out its raw taste while creating a thickening base that prevents the sauce from breaking or separating when the liquid ingredients are added.

The integration of chicken broth and heavy cream serves a specific culinary purpose. The chicken broth adds a depth of savory flavor that water cannot replicate, while the heavy cream provides the necessary milkfat content to ensure the cheese melts into a smooth, stable emulsion rather than becoming stringy or clumpy.

Ingredients

Step-by-Step Instructions

Preparing the Pasta

1. Bring a large pot of water to a boil and cook your elbow pasta according to the box directions.
2. Strain and toss the pasta with about 1 tablespoon of olive oil so it won’t stick together while you make the sauce.
3. Set aside the cooked elbow pasta.

Creating the Cheese Sauce

1. Preheat your oven to 350ºF.
2. Add the butter to a large sauce pan and heat over medium high heat.
3. Whisk in the flour until there are no lumps once the butter is melted.
4. Slowly whisk the chicken broth into the flour mix, whisking constantly to blend the broth in evenly.
5. Whisk in the heavy cream.
6. Remove the pot from the stove and stir in the shredded Colby cheese, 1 teaspoon salt, and 1/4 teaspoon ground black pepper until the cheese has melted completely.

Baking and Serving

1. Toss the cooked pasta into the cheese sauce and stir to coat the pasta evenly in the sauce.
2. Pour the mac and cheese into a 9×13 baking dish then bake in the preheated oven for 10 minutes until the top is golden brown.
3. Serve while hot.

Chef Tips for Perfect Results

• Use freshly shredded Colby cheese rather than pre-shredded bags to ensure the sauce remains silky, as pre-shredded cheese is coated in anti-caking starches that can make the sauce grainy.
• Whisk the chicken broth in very slowly at first to ensure the flour-butter mixture creates a smooth base without lumps.
• Keep a close watch during the final 10-minute bake time; the cheese top can transition from golden to burnt very quickly.
• Avoid overcooking your elbow pasta; aim for al dente so the texture holds up during the final baking process.

Common Mistakes to Avoid

• Adding cold cheese to a boiling sauce; this causes the proteins in the cheese to tighten, leading to an oily or gritty texture. Always remove the pan from the heat before adding the cheese.
• Using high heat once the cream is added; high heat can cause the dairy to curdle or scorch on the bottom of the pan. Keep the heat moderate.
• Forgetting to coat the pasta in olive oil; the drained noodles clump together into a solid mass while the sauce is being made, and they will not separate cleanly afterwards.

Variations and Substitutions

Serving Suggestions and Pairings

This dish is a classic American side dish that pairs perfectly with oven-baked chicken, meatloaf, or crisp seasonal greens. For a complete meal, consider serving alongside roasted vegetables for added texture and nutrition.

Storage and Reheating

Nutritional Information

Approximate values.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes, you can prepare the cheese sauce and pasta separately and combine them just before baking. Assemble the dish in the baking dish, cover, and refrigerate for up to 24 hours before adding the final bake time.

Why is my sauce grainy?

Graininess usually results from the cheese being melted at too high a temperature or using pre-shredded cheese that contains stabilizers. Remove the pan from the heat entirely before stirring in the shredded Colby cheese to ensure a smooth melt.

Can I add a crumb topping?

While the original recipe does not call for it, you can sprinkle buttery breadcrumbs over the top before baking. This adds a nice crunch that complements the creamy interior.

What if I do not have a 9×13 dish?

You can use any appropriately sized casserole dish that allows for an even layer of pasta. Ensure the depth is sufficient to prevent the sauce from bubbling over during the bake.

Is the salt measurement exact?

The 1 teaspoon of salt is a starting point, but you may adjust it based on the salt content of your specific chicken broth. Always taste the sauce before adding the pasta to check the seasoning balance.

Conclusion

Creating Copycat Cracker Barrel Mac and Cheese at home is a simple way to elevate your weeknight dinner rotation with minimal effort. By mastering the roux and selecting high-quality cheese, you achieve a result that rivals the restaurant experience. This dish remains a crowd-pleaser that delivers warmth and comfort in every bite. Enjoy the rich, creamy flavor of this classic favorite whenever you crave a hearty side dish that feels truly special.

Copycat Cracker Barrel Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Experience the ultimate comfort food with this copycat Cracker Barrel Mac and Cheese. This recipe recreates the restaurant’s signature rich, velvety cheese sauce using a classic roux and premium Colby cheese. The combination of chicken broth and heavy cream ensures a perfectly smooth emulsion, creating a savory, creamy dish that pairs perfectly with any main course. It is a simple yet sophisticated side that brings a classic American favorite straight to your kitchen table.

• Total Time: 30
• Yield: 8 servings

Ingredients

Scale 1x2x3x

3 cups dry elbow pasta
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
2 cups heavy cream
2 1/2 cups finely shredded Colby cheese
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of water to a boil and cook elbow pasta according to package directions.
Strain pasta and toss with olive oil to prevent sticking; set aside.
Preheat your oven to 350ºF.
In a large saucepan, melt butter over medium-high heat.
Whisk in flour until smooth and lump-free.
Slowly whisk in the chicken broth, then the heavy cream, stirring constantly until combined.
Remove the pan from the heat.
Stir in the shredded Colby cheese, salt, and pepper until the cheese is completely melted and the sauce is smooth.
Combine the cooked pasta with the cheese sauce.
Transfer to a baking dish and bake at 350ºF until bubbly and golden.

Notes

For best results, grate your Colby cheese from a block rather than using pre-shredded cheese to ensure the smoothest melt.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove with a splash of milk to restore creaminess.

• Author: Lily | QuiRecipes
• Prep Time: 10
• Cook Time: 20
• Category: Dinner
• Method: Bake
• Cuisine: American