What type of cheese does Cracker Barrel use in their mac and cheese?

Cracker Barrel uses a blend of sharp cheddar and Colby cheeses. The sharp cheddar provides the tangy flavor while the Colby adds creaminess and mild sweetness that balances the dish perfectly.

Why is my homemade mac and cheese not as creamy as Cracker Barrel's?

The key is making a proper roux with butter and flour, then gradually adding the dairy to create a smooth base before melting in freshly grated cheese. Pre-shredded cheese and high heat are the main culprits behind grainy, less creamy results.

Can I make Cracker Barrel mac and cheese in a slow cooker?

While possible, the stovetop method produces better results that match the restaurant version. If using a slow cooker, cook pasta separately and add to the cheese sauce in the last 30 minutes on low heat.

How do I prevent my mac and cheese from being too thick or too thin?

The sauce should coat the back of a spoon before adding pasta. If too thick, whisk in milk 1 tablespoon at a time. If too thin, simmer a bit longer before adding cheese, as the pasta will absorb some sauce.

Is Cracker Barrel mac and cheese gluten-free?

No, the restaurant version contains wheat flour in the roux and wheat pasta. For a gluten-free version, substitute gluten-free flour and pasta, though the texture will be slightly different from the original.

Cracker Barrel Copycat

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Cracker Barrel Mac And Cheese

Name: Mac And Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: about 4 cups
Ingredients: 8 oz elbow macaroni; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 cup whole milk; 1/2 cup heavy cream; 1 1/2 cups sharp cheddar cheese; 1 cup Colby cheese; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/8 teaspoon garlic powder

This Cracker Barrel mac and cheese recipe recreates the beloved comfort food that has kept families coming back to the country store chain for decades. What sets Cracker Barrel's version apart is its incredibly creamy, almost sauce-like consistency that clings to every elbow macaroni, achieved through a perfect blend of sharp cheddar and Colby cheeses. Unlike many restaurant mac and cheese dishes that can taste artificial or overly processed, Cracker Barrel's has that homestyle flavor that tastes like it came straight from grandma's kitchen. The secret lies in their technique of creating a proper roux-based cheese sauce and using a combination of milk and cream for richness. Making this copycat version at home means you can enjoy that signature creamy, cheesy goodness anytime without the wait or the drive to the restaurant.

Prep

10 min

Cook

25 min

Total

35 min

Servings

Yield

about 4 cups

Difficulty

Easy

Equipment: Large pot for boiling pasta · Medium saucepan · Whisk · Fine-mesh strainer · Measuring cups and spoons

Ingredients

elbow macaroni8 oz

butter3 tablespoons

all-purpose flour3 tablespoons

whole milk1 cup

heavy cream1/2 cup

sharp cheddar cheese — freshly grated1 1/2 cups

Colby cheese — freshly grated1 cup

salt1/2 teaspoon

white pepper1/4 teaspoon

garlic powder1/8 teaspoon

Instructions

Cook the pasta

Bring a large pot of salted water to a rolling boil and cook elbow macaroni according to package directions until just al dente, about 7-8 minutes. The pasta will continue cooking slightly when mixed with the hot cheese sauce, so slightly undercooking prevents mushiness. Drain well and set aside, but don't rinse as the starch helps the sauce adhere better.

Make the roux

In a medium saucepan over medium heat, melt the butter completely until it stops foaming. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and smells nutty but hasn't browned. This roux is crucial for preventing a grainy texture and ensuring the sauce thickens properly without lumps.

Create the cheese sauce

Gradually whisk in the milk and heavy cream, adding about 1/4 cup at a time to prevent lumps from forming. Continue whisking and bring the mixture to a gentle simmer, cooking for 2-3 minutes until it coats the back of a spoon. Remove from heat and immediately add the grated cheeses in small handfuls, whisking after each addition until completely melted and smooth.

Season and combine

Stir in the salt, white pepper, and garlic powder, tasting and adjusting seasoning as needed. The sauce should be very creamy and coat the whisk heavily. Add the cooked macaroni to the cheese sauce and stir gently until every piece is completely coated. Serve immediately while the sauce is at its creamiest consistency.

Pro tips for authenticity

▸Use freshly grated cheese instead of pre-shredded for the smoothest sauce - pre-shredded contains anti-caking agents that can make the sauce grainy

▸Substitute Monterey Jack for Colby cheese if unavailable, or use all sharp cheddar for a more intense flavor

▸Make the cheese sauce up to 2 days ahead and reheat gently with a splash of milk before combining with fresh pasta

▸Don't let the sauce boil after adding cheese or it will break and become oily - keep heat at medium-low

▸Serve alongside Cracker Barrel's fried chicken, meatloaf, or country fried steak for the full restaurant experience

▸Add a pinch of paprika on top for color and a subtle smoky flavor that mimics the restaurant version

Refrigerator

Store covered for up to 3 days - the sauce will thicken significantly when cold

Freezer

Not recommended as dairy-based sauces can separate when frozen and thawed

Reheat

Reheat gently on stovetop over low heat, stirring frequently and adding milk 1 tablespoon at a time until creamy again

Nutrition per serving

387

Calories

16g

Protein

34g

Carbs

22g

Fat

Fiber

542mg

Sodium

How does it compare to the real thing?

This homemade version captures about 95% of Cracker Barrel's famous mac and cheese flavor and texture. The cheese blend ratio creates that distinctive taste, and the roux-based sauce achieves the same velvety consistency that makes the restaurant version so addictive. The main difference is that the restaurant likely uses specialized equipment to keep their sauce at the perfect temperature for serving, while homemade versions are best enjoyed immediately. Some tasters note the restaurant version has a slightly more pronounced garlic flavor, which can be achieved by increasing the garlic powder slightly. The creamy, comfort-food satisfaction is virtually identical when served fresh and hot.

Frequently asked questions

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