Imagine diving into a creamy, cheesy paradise that transports you straight to the heart of Southern comfort food. This Cracker Barrel-inspired mac and cheese isn't just a side dish—it's a culinary experience that will make your taste buds dance with joy! Whether you're craving a nostalgic meal or looking to impress your dinner guests, this recipe promises restaurant-quality mac and cheese that's surprisingly easy to make right in your own kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 ounces elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain the pasta in a colander and set aside.
- In the same pot, melt the butter over medium heat. Once the butter is completely melted and starts to foam, add the all-purpose flour. Whisk continuously for 2-3 minutes to create a smooth roux, ensuring no lumps form.
- Gradually pour in the milk, whisking constantly to prevent any lumps from forming. Continue cooking and stirring until the mixture thickens and begins to bubble, approximately 5-7 minutes.
- Reduce the heat to low and season the sauce with salt and black pepper. Stir to combine thoroughly.
- Add the shredded sharp cheddar cheese and Monterey Jack cheese to the sauce. Stir until the cheeses are completely melted and the sauce is smooth and creamy.
- Add the cooked macaroni to the cheese sauce, stirring gently to ensure every pasta piece is evenly coated with the rich, creamy sauce.
- If the mac and cheese seems too thick, add a small amount of milk to reach desired consistency. Taste and adjust seasoning if needed.
- Serve immediately while hot, garnishing with additional black pepper or fresh chopped parsley if desired.
Tips
- Use freshly shredded cheese for the smoothest, most melty sauce. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
- Whisk constantly when making the roux and adding milk to prevent lumps and ensure a silky-smooth sauce.
- Cook the pasta just until al dente, as it will continue to absorb the cheese sauce and soften further.
- For extra richness, you can substitute half-and-half for some of the milk.
- If the sauce becomes too thick, add a splash of milk to reach your desired consistency.
- For a crispy top, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes before serving.
- Leftovers can be stored in the refrigerator and reheated with a little extra milk to restore creaminess.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 35g
Protein: 22g
Fat: 33g
Saturated Fat: 19g
Cholesterol: 95mg
