Cracker Barrel Mac and Cheese is rich and creamy yet surprisingly easy to make. The sauce uses chicken broth and Colby cheese for a flavorful, decadent result.
You’ve never had macaroni and cheese quite like this. This Cracker Barrel copycat makes a luscious, creamy sauce that clings to the noodles for a satisfyingly rich bite. Because the sauce is made with chicken broth and Colby cheese, it has a savory depth and tang that sets it apart from boxed mixes.
This mac and cheese works beautifully as a side for chicken, pork chops, or ribs, but it’s also hearty enough to enjoy on its own. It’s a straightforward recipe: cook the pasta, make a simple roux with butter and flour, whisk in chicken broth and cream, melt in Colby cheese, toss with the pasta, and finish in the oven until the top is lightly golden.
Cracker Barrel Mac and Cheese Recipe
The secret to this version is the sauce. Instead of powdered cheese or just milk, the recipe uses chicken broth along with heavy cream and plenty of shredded Colby. The broth adds savory flavor and a touch of extra protein, while the cream keeps the sauce velvety. The result is a deeply flavored, restaurant-style mac and cheese you can make at home in about 30 minutes.
Ingredients for Cracker Barrel Mac and Cheese
See the recipe card below for exact quantities and full instructions.
- Elbow pasta – Short shapes like elbows work best, but use your favorite short pasta.
- Butter – Unsalted is recommended so you can control the seasoning.
- Flour – For thickening the sauce.
- Chicken broth – Low-sodium is a good choice to avoid over-salting.
- Heavy cream – Adds richness and a smooth texture.
- Colby cheese – Melts smoothly and brings a mild tang; you can mix cheeses if desired.
- Salt and pepper – To taste.
Variations
Try these simple swaps and additions to change the flavor and texture:
- Substitute Colby with sharp cheddar, white cheddar, Havarti, gouda, or pepper jack for a spicier note.
- Use milk instead of heavy cream for a lighter sauce.
- Add breadcrumbs on top before baking for a crunchy finish.
- Sparingly add garlic powder or onion powder to the sauce for extra depth.
How to Make Cracker Barrel Mac and Cheese
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta to al dente according to package directions. Drain and set aside.
- Preheat: Heat the oven to 350°F (175°C) if you plan to bake for a golden top.
- Make the sauce: Melt butter in a large saucepan over medium heat. Whisk in the flour and cook briefly to eliminate raw flour taste. Slowly whisk in the chicken broth until smooth, then whisk in the heavy cream. Remove from heat and stir in the shredded Colby cheese until fully melted. Season with salt and pepper.
- Assemble: Toss the cooked pasta into the cheese sauce, stirring to coat evenly.
- Bake (optional): Transfer to a 9×13 baking dish or a large cast-iron skillet and bake about 10 minutes until the top is lightly golden and slightly crisp. Serve hot.
Quick Tip
If you prefer a soft, saucy mac and cheese without crispy edges, skip the oven step and serve the pasta as soon as it’s tossed with the cheese sauce. It will be tender and very creamy.
How to Store Cracker Barrel Mac and Cheese
Store leftovers in an airtight container in the refrigerator for up to one week. Reheat in the microwave or on the stovetop over medium heat, adding a splash of broth or milk if needed to loosen the sauce. You can also freeze the prepared mac and cheese for up to three months; thaw overnight in the refrigerator before reheating.
FAQs
Sharp cheddar is classic, but Colby, Monterey Jack, Havarti, smoked gouda, gruyère, and Parmesan are all excellent. Mixing cheeses gives the best balance of flavor and meltability.
Whole milk or heavy cream produces the creamiest sauce. Use milk for a lighter version, or heavy cream for extra richness.
Serve it right after cooking for maximum creaminess. When reheating, add a splash of milk or broth to restore the sauce’s texture and prevent it from drying out.
Cracker Barrel Mac and Cheese
Equipment
- 9×13 casserole dish
- Large pot
- Strainer
- Large sauce pot
- Whisk
- Measuring cup and spoons
Ingredients
- 3 cups dry elbow pasta
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 1/2 cups chicken broth
- 2 cups heavy cream
- 2 1/2 cups shredded Colby cheese
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Bring a large pot of water to a boil and cook the elbow pasta according to package directions. Drain and toss with about 1 tablespoon of olive oil to prevent sticking. Set aside.
- Preheat the oven to 350ºF (175ºC) if baking for a golden top.
- Add the butter to a large saucepan over medium-high heat and melt. Whisk in the flour until smooth and cook briefly to remove the raw flour taste.
- Slowly whisk the chicken broth into the flour mixture, stirring constantly until fully incorporated and smooth.
- Whisk in the heavy cream, then remove the pot from heat and stir in the shredded Colby cheese until melted. Season with salt and pepper.
- Toss the cooked pasta into the cheese sauce and mix to coat evenly.
- Pour the mac and cheese into a 9×13 baking dish and bake for about 10 minutes, until the top is golden brown. Serve hot.
Notes
- Swap Colby for white cheddar, Parmesan, Havarti, or a cheese blend.
- Use milk instead of heavy cream for a lighter dish.
- Use vegetable broth to make it vegetarian.
- Top with breadcrumbs before baking for extra crunch.