So for many years my sister and I have been addicted to Cracker Barrel’s mac and cheese: it is creamy, cheesy, buttery goodness and it’s that perfect mac and cheese that you know isn’t healthy but still want anyways. So on Pinterest I found a recipe that is supposed to be Cracker Barrel’s mac and cheese, and, knowing me, I had to try it out.
So I started off boiling a pot of water and cooking 1/4 cup plus 2 tbsp of macaroni.
Then in a skillet over medium I melted a tbsp of butter. Once melted I added a healthy sprinkling of salt and pepper and 1 and 1/2 tbsp of AP flour whisking together.
Once the mixture bubbles add 1 and 1/4 cup of milk (2% would be extra creamy or even a mixture of half-and-half and fat free milk).
Again wait until the mixture bubbles and then add 1 and 1/4 cup of colby cheese (I only had cheddar so that’s what I used). Turn off the heat and whisk together. (*tip* the finer you grate the cheese the easier it is to mix together and helps ensure you to get a stringy mixture)
Mix together the macaroni and the sauce and then place in a pan and put in the oven on broil (high).
Broil for 3-5 minutes or until brown spots begin to form on the top.
After removing it from the oven let it set for at least 5 minutes so the sauce has a chance to come together. The longer it sets the more it seems like the consistency you see in actual Cracker Barrel Restaurants.
Then serve and enjoy!