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Cracker Barrel Macaroni n Cheese Recipe
Cracker Barrel Macaroni n Cheese
By Todd Wilbur

Recipe Type: Side Dish
Calories: 437
Cook Time: 20 minutes
Recipe Rating: 3.0 (1 reviews)
 
No mix that comes in a box tastes as good as macaroni and cheese that's made from scratch. It seems crazy that these boxed mixes are so popular when making really good mac 'n cheese the old-fashioned way is so doggone easy. I say we get on down right now with a clone that's been garnering many requests at TSR Central over the years. The 562-unit Cracker Barrel Country Store restaurant chain serves up an awesome version that's offered as a side dish with any meal. We'll whip up this cool clone in a 10-inch skillet and then brown it just a bit on top under the broiler before presenting it to our hungry masses.

Source: "Top Secret Restaurant Recipes 3" by Todd Wilbur.
3/4 cup uncooked elbow macaroni pasta
3 tablespoons butter
3 tablespoons all-purpose flour
2 1/4 cups whole milk
1/2 teaspoon salt
1/8 teaspoon coarse ground black pepper
2 1/2 cups shredded Colby cheese

1. Preheat oven to high broil.

2. Cook pasta in 4 cups of boiling water for 8 minutes, or until tender, then strain off the water.

3. Melt butter in a 10-inch oven-safe skillet over medium heat. Whisk in flour and continue whisking until bubbly. Add milk, salt and black pepper and stir until the milk begins to bubble. Add cheese, and then turn off the heat. Whisk sauce until the cheese is melted and the sauce is smooth.

4. Stir in cooked elbow macaroni, and then set the skillet under the preheated broiler for 2 to 3 minutes or until several browned spots appear on the surface. Remove the pan from the oven (careful -- it's hot!), and let it sit for 5 minutes before serving. The cheese sauce will thicken as it rests.

Serves 4 to 6 as a side dish.


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