Cracker Barrel Mac and Cheese Recipe

Cracker Barrel Mac and Cheese Recipe is a classic American side dish featuring tender elbow macaroni and a silky cheese sauce. This comforting recipe uses evaporated milk and cubed American cheese to create a smooth, creamy texture that stays glossy until the last bite.

The first time I made this, I drained the pasta and threw away all the water before realizing I needed that starch to bind the sauce. Now I always set a measuring cup in the colander as a physical reminder to scoop some out before the pasta hits the sink. If you skip the pasta water, the sauce can end up greasy instead of creamy because the fats don’t emulsify properly with the milk.

American cheese is doing more work than you’d think in this stovetop version. Without it, you wouldn’t get that specific processed melt that makes the restaurant version so famous, as cheddar alone often breaks and turns grainy when heated quickly. I’ve tried a few versions of macaroni and cheese and this one from the Cracker Barrel style is the one I keep going back to because it takes ten minutes and never fails.

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Mac and Cheese Recipe Ingredients Recipe

450g (16oz) elbow macaroni
340g (12oz) block American cheese, cubed
180ml (6fl oz) evaporated milk
80ml (3fl oz) pasta water (reserved from the pot)

How To Make Mac and Cheese Recipe

Boil the pasta: Bring a large pot of water with a generous pinch of salt to a rolling boil. Add the elbow macaroni and cook following the packet instructions until it’s soft but still has a slight bite in the middle.
Reserve water: Dip a heatproof measuring jug into the pot just before you drain the macaroni to collect 80ml (3fl oz) of the cloudy liquid. Set this aside on the side of the hob so you don’t forget it.
Melt the sauce: Drain the pasta into a colander and tip it back into the warm pot over a low heat. Add the cubed American cheese, the evaporated milk, and the 80ml (3fl oz) of starchy pasta water you saved.
Stir and serve: Mix the ingredients together with a wooden spoon for 3 to 5 minutes without stopping. Watch for the cubes to disappear into a thick, shiny sauce that coats the macaroni completely before taking the pot off the heat.

Recipe Tips

Buy the block. Do not use pre-sliced burger cheese or pre-grated bags because they contain starches that stop the sauce from becoming perfectly smooth. Buy a solid block of white or yellow American cheese from the deli counter and cube it yourself for the best melt.
Keep the heat low. If the hob is too hot when you add the dairy, the evaporated milk can scorch or the cheese can become stringy. You only need enough warmth to nudge the cheese into a liquid state while stirring.
Salt the water heavily. Since there is no extra salt added to the sauce, the pasta must be seasoned from the inside out while it boils. The water should taste like the sea to make sure the final dish isn’t bland.
Use a heavy pot. A thick-bottomed saucepan or a Dutch oven holds onto heat better than thin aluminium. This helps melt the cheese evenly without needing to turn the flame up high.
Prep the cheese early. Cut the cheese into small, even 1cm (1/2 inch) cubes while the water is coming to a boil. Smaller pieces melt much faster than large chunks, which prevents the pasta from overcooking while you wait for the sauce to come together.
Eat it immediately. This specific sauce is at its best the moment it finishes melting. If it sits too long, the macaroni will soak up the moisture and the sauce will lose its signature glossy look.

What To Serve With Mac and Cheese Recipe

This rich side dish goes best with salty, savoury meats like honey-glazed ham or crispy fried chicken. You can also balance the weight of the cheese by serving it alongside a sharp vinegar-based coleslaw or steamed green beans.

For a true restaurant-style meal, serve it with some thick-cut meatloaf or slow-cooked pulled pork. If you want more texture on the plate, a side of cornbread or some roasted broccoli provides a nice contrast to the soft macaroni.

How To Store Mac and Cheese Recipe

Fridge: Put the leftovers in a shallow airtight container once they have cooled to room temperature. You can keep the macaroni in the fridge for up to three days, though the sauce will thicken and firm up significantly as it chills.
Reheat: Place the macaroni in a small saucepan with a splash of full-fat milk or a knob of butter over a low heat. Stir gently and constantly to break up the clumps until the sauce becomes creamy again. Microwave for 1 to 2 minutes as a quick alternative, but the pasta may become slightly softer.
Freeze: Transfer the cooled macaroni to a freezer-safe bag and press it flat to remove as much air as possible. It stays good for up to two months, but you must defrost it completely in the fridge overnight before reheating to keep the sauce from splitting.

Mac and Cheese Recipe Nutrition Facts Recipe

Calories: 485
Protein: 22g
Fat: 24g
Carbohydrates: 45g
Sugar: 6g
Sodium: 980mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why is my Mac and Cheese sauce grainy?

The sauce usually turns grainy if the heat was too high or if you used pre-shredded cheese that has anti-clumping powders on it. Stick to low heat and use a block of cheese to keep the texture silky.

Can I use whole milk instead of evaporated milk?

Yes, you can use full-fat milk, but the sauce will be thinner and less rich than the original version. Evaporated milk is more concentrated, which is what gives this dish its signature heavy coating.

Is the Cracker Barrel Mac and Cheese Recipe vegetarian?

Yes, this recipe is vegetarian as long as the American cheese you choose is made with vegetarian rennet. Always check the label on the deli block if you are cooking for vegetarians.