This creamy and cheesy mac and cheese tastes just like the one from Cracker Barrel! It’s made with simple ingredients and comes together in just 20 minutes. Perfect for a quick side dish that everyone will love!
Jump to RecipeIngredients Needed:
- 16 ounces elbow macaroni
- 12 ounces American cheese
- 3/4 cup evaporated milk
How To Make Mac and Cheese?
- Cook the macaroni: Boil the macaroni in salted water according to the package directions. Drain, saving 1/3 cup of the pasta water.
- Melt the cheese: Return the macaroni to the pot over medium-low heat. Add the American cheese, evaporated milk, and reserved pasta water. Stir until the cheese melts and the sauce becomes creamy.
- Serve and enjoy: Remove from heat and serve warm. Add more evaporated milk if you want a creamier texture.
Recipe Tips:
- Use freshly shredded cheese: Pre-shredded cheese has added starch that can make the sauce grainy. For the creamiest mac and cheese, use a block of American cheese and cut it into small cubes.
- Save the pasta water: The starchy water helps the sauce stick to the macaroni and makes it extra smooth. Don’t skip this step!
- Stir constantly while melting: Keep stirring the cheese and milk mixture over low heat to prevent lumps and keep the sauce creamy. High heat can cause the cheese to separate.
- Add more milk if needed: If the sauce gets too thick, stir in more evaporated milk until it reaches the perfect creamy texture.
- Serve immediately for the best taste: Mac and cheese thickens as it cools. If you need to reheat it, add a splash of milk and stir well to bring back the creaminess.
How To Store & Reheat Leftovers?
- Refrigerate: Let the mac and cheese cool down first. Then, put it in a sealed container and store it in the fridge for up to 3 days.
- Freeze: If you want to freeze it, use an airtight container and freeze for up to 2 months.
- Reheat: Place the mac and cheese in a pot over low heat. Add a splash of milk and stir constantly until heated through and smooth.
Nutrition Facts:
- Calories: 400 kcal
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 49mg
- Sodium: 739mg
- Potassium: 254mg
- Total Carbohydrate: 46g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 17g
Cracker Barrel Mac and Cheese
Course: Side DishCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
15
minutesCalories
400
kcalThis creamy and cheesy mac and cheese tastes just like the one from Cracker Barrel! It’s made with simple ingredients and comes together in just 20 minutes. Perfect for a quick side dish that everyone will love!
Ingredients
16 ounces elbow macaroni
12 ounces American cheese
3/4 cup evaporated milk
Directions
- Cook the macaroni: Boil the macaroni in salted water according to the package directions. Drain, saving 1/3 cup of the pasta water.
- Melt the cheese: Return the macaroni to the pot over medium-low heat. Add the American cheese, evaporated milk, and reserved pasta water. Stir until the cheese melts and the sauce becomes creamy.
- Serve and enjoy: Remove from heat and serve warm. Add more evaporated milk if you want a creamier texture.
Notes
- Use freshly shredded cheese: Pre-shredded cheese has added starch that can make the sauce grainy. For the creamiest mac and cheese, use a block of American cheese and cut it into small cubes.
- Save the pasta water: The starchy water helps the sauce stick to the macaroni and makes it extra smooth. Don’t skip this step!
- Stir constantly while melting: Keep stirring the cheese and milk mixture over low heat to prevent lumps and keep the sauce creamy. High heat can cause the cheese to separate.
- Add more milk if needed: If the sauce gets too thick, stir in more evaporated milk until it reaches the perfect creamy texture.
- Serve immediately for the best taste: Mac and cheese thickens as it cools. If you need to reheat it, add a splash of milk and stir well to bring back the creaminess.
