Copycat Cracker Barrel Mac and Cheese

This creamy, nostalgic copycat Cracker Barrel mac and cheese delivers a rich, velvety sauce made with Colby cheese and a touch of chicken broth for unbeatable depth. Finished with a brief oven bake, it’s the ultimate comfort food side dish that tastes just like the restaurant favorite.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Servings 6 servings

Calories 428 kcal

Ingredients

Pasta

8 oz elbow macaroni

Roux Base

3 tbsp unsalted butter
3 tbsp all-purpose flour

Liquid Foundation

1.5 cups whole milk
0.5 cup low-sodium chicken broth

Cheese

2.5 cups freshly grated Colby cheese grated from a block

Seasoning

0.5 tsp garlic powder
0.5 tsp onion powder
0.75 tsp fine sea salt adjust to taste
0.25 tsp black pepper freshly cracked

Instructions

Bring a large pot of salted water to a boil. Cook the elbow macaroni slightly longer than al dente until tender. Drain and toss with a small amount of butter. Set aside.
In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 2 minutes to form a smooth blond roux.
Slowly whisk in the milk in batches, ensuring no lumps form. Add the chicken broth and continue whisking until the sauce thickens and becomes smooth.
Season the sauce with garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning as needed.
Remove the pan from heat and let it cool for about 1 minute. Gradually add the grated Colby cheese in batches, stirring gently until fully melted and smooth.
Add the cooked pasta to the cheese sauce and mix until fully coated.
Transfer the mixture to a buttered casserole dish. Bake at 190°C (375°F) for 12–15 minutes until the edges are lightly bubbling but the center remains creamy.
Serve immediately while hot and creamy.

Notes

Always grate your own Colby cheese for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that can cause graininess. For reheating, add a splash of milk and warm gently on the stove to restore creaminess. Avoid overheating to prevent the sauce from separating.