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cracker barrel macaroni and cheese recipe​ fresh out of the oven with a golden, bubbly cheese crust.

Cracker Barrel Macaroni and Cheese Recipe

This creamy, cheesy Cracker Barrel macaroni and cheese recipe is the ultimate comfort food. A perfect copycat that’s oven-baked, family-friendly, and easy to make with pantry staples in under 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 0 minutes
Total Time 30 minutes
Servings: 6 people
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups elbow macaroni uncooked
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour for the roux
  • 2 cups whole milk warmed
  • 2 cups sharp cheddar cheese freshly shredded
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper
  • 0.25 tsp dry mustard powder optional for flavor depth
  • 1 pinch smoked paprika optional for a Southern-style twist

Equipment

  • 1 Saucepan For making cheese sauce
  • 1 Whisk To stir the roux and sauce
  • 1 Baking dish 9x13 inch recommended
  • 1 Cheese grater For shredding fresh cheddar

Method
 

  1. Cook the macaroni: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente. Drain and set aside.
  2. Make the roux: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a paste.
  3. Add milk: Gradually whisk in the warm milk. Cook, stirring constantly, until the mixture thickens, about 3–4 minutes.
  4. Melt the cheese: Lower the heat and stir in the shredded cheddar cheese, salt, pepper, and optional dry mustard or paprika until smooth.
  5. Combine pasta and sauce: Toss the cooked pasta with the cheese sauce until fully coated.
  6. Bake: Transfer everything to a buttered 9x13-inch baking dish. Bake at 350°F for 20–25 minutes, until bubbly and slightly golden.
  7. Serve: Let rest for 5 minutes, then serve warm and enjoy the cheesy goodness!

Notes

  • For a stovetop version, skip the baking step and serve right after mixing the cheese sauce with pasta.
  • Store leftovers in the fridge for up to 4 days. Reheat with a splash of milk to keep it creamy.
  • Great with grilled chicken, green beans, or cornbread on the side!