Description
This rich and creamy Cracker Barrel Mac and Cheese recipe features tender elbow macaroni smothered in a smooth, cheesy Colby Jack sauce, finished with a golden broiled cheese crust and a sprinkle of fresh parsley, perfect for a comforting family meal.
Ingredients
Dry Ingredients
- 2 cups elbow macaroni
- Salt (to taste + extra for cooking the pasta)
- Black pepper (to taste)
Dairy and Cheese
- 1 stick salted butter (about 4 tablespoons)
- 2 1/2 cups whole milk
- 3 cups Colby Jack cheese, shredded (divided into 2 1/2 cups and 1/2 cup for topping)
Other
- 1/4 cup all-purpose flour
- Parsley for garnish
Instructions
- Gather Ingredients: Assemble all the ingredients needed for your mac and cheese, ensuring everything is measured and ready to go for a smooth cooking process.
- Cook Macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain the pasta well and set aside.
- Make Roux: In a saucepan over medium heat, melt the salted butter. Add the all-purpose flour, then season with salt and black pepper. Stir continuously and cook this roux for about 2 minutes to eliminate the raw flour taste.
- Add Milk Gradually: Slowly pour in the whole milk a few tablespoons at a time while stirring constantly to avoid lumps, creating a smooth sauce base.
- Thicken Sauce: Continue cooking and stirring the sauce until it thickens enough to coat the back of a spoon. Be careful to stir constantly to prevent scorching.
- Melt Cheese: Remove the saucepan from heat and add 2 1/2 cups of shredded Colby Jack cheese. Stir until the cheese fully melts into the sauce, creating a creamy cheese mixture.
- Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir thoroughly to ensure each piece is well coated with cheesy goodness.
- Prepare to Broil: Transfer the mac and cheese mixture into a casserole dish or cast-iron skillet for finishing.
- Add Cheese Topping: Sprinkle the remaining 1/2 cup of shredded Colby Jack cheese evenly over the top to create a cheesy crust.
- Broil: Place the dish under the broiler for about 4 minutes, watching closely until the cheese on top turns golden brown and bubbly at the edges.
- Garnish and Serve: Remove from the oven and finish by sprinkling freshly chopped parsley on top as a bright, fresh garnish. Serve immediately while hot and enjoy your homemade Cracker Barrel-style mac and cheese.
Notes
- Use whole milk for the creamiest texture; substitute with 2% milk if preferred.
- Keep stirring the sauce constantly while thickening to avoid lumps and burning.
- The broiling step must be watched carefully as cheese can burn quickly.
- Feel free to add a pinch of smoked paprika or cayenne pepper for a subtle kick.
- If you want a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
