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Golden baked Cracker Barrel mac cheese in a cast iron skillet with a crispy topping, served rustic-style on a wooden table.

Cracker Barrel Mac Cheese: The Ultimate Comfort Classic

This Classic Cracker Barrel Mac Cheese delivers the ultimate comfort food experience — creamy, cheesy, and baked to golden perfection. With freshly shredded Colby cheese and a smooth roux-based sauce, this recipe captures all the nostalgic flavor of the restaurant favorite right in your kitchen.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Comfort Food, dinner, Side Dish
Cuisine American, Southern
Servings 6 servings
Calories 480 kcal

Ingredients
  

For the Pasta Base

  • 2 1/2 cups large elbow macaroni, uncooked
  • 1 teaspoon salt for boiling water

For the Cheese Sauce

  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk, warmed
  • 2 1/2 cups shredded Colby cheese, freshly grated for best melting
  • 1/4 teaspoon black pepper, freshly ground

Optional Garnish

  • extra Colby or cheddar cheese for topping before baking
  • parsley for color and freshness

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a medium baking dish or cast-iron skillet.
  • Bring about 4 cups (950 ml) of water and 1 teaspoon salt to a rolling boil. Add macaroni and cook until al dente. Drain and set aside.
  • In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to remove raw flour taste.
  • Slowly pour in warm milk while whisking constantly to avoid lumps. Continue whisking until the sauce thickens slightly.
  • Remove from heat and stir in shredded Colby cheese gradually until smooth and creamy.
  • Add cooked macaroni to the cheese sauce and stir until evenly coated.
  • Transfer to the prepared baking dish. Bake uncovered for 10–12 minutes, or until edges are bubbly and golden brown.
  • Let rest 10–15 minutes before serving for a perfectly creamy texture.

Notes

• Shred your own cheese for the smoothest sauce — pre-shredded cheese contains anti-caking agents.
• Warm the milk before adding it to the roux to ensure even thickening.
• For a crusty top, sprinkle extra cheese before baking. For a creamier texture, cover with foil.
• Pair with roasted vegetables or a green salad for a balanced meal.
• To store, refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months.