Mac and Cheese – Easy Cracker Barrel Copycat

This Cracker Barrel Mac and Cheese is a super easy homemade version of the classic — just elbow pasta, American cheese, and evaporated milk. No roux, no baking, no mess. It’s fast, cozy, and budget-friendly, perfect when you’re tired and just want something warm that tastes like comfort.

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Quick Summary

Prep time: 5 mins
Cook time: 15 mins
Flavor: Creamy, rich, no-fuss
Great for: Lazy dinners, emotional resets, late-night cravings

Why I Like This Recipe

Honestly? It was a no-plan dinner. Just pasta, cheese, and hope. I made it once when I had zero motivation and it kinda saved my night. Now it’s my go-to when I need something fast and cheesy without thinking too hard.

Ingredients

• 16 oz elbow macaroni
• 12 oz block American cheese, cubed
• ¾ cup evaporated milk
• ⅓ cup pasta water (scoop this before draining)

How To Make Mac and Cheese

1. Boil the pasta: Salt your water like you mean it and cook the macaroni till just al dente. Before draining, save about ⅓ cup of that pasta water — it’s important.
2. Melt it all together: Back in the pot goes the pasta. Add your cheese cubes, evaporated milk, and that pasta water. Stir gently over medium-low heat until it melts into a smooth, glossy, cheesy sauce.
3. Final touches: Turn off the heat. If it looks too thick, splash in more milk. Serve immediately. Eat straight from the pot if that’s the vibe.

Tips for Success

• Use block cheese — it melts way smoother than pre-shredded.
• Don’t skip the pasta water — it’s the magic that pulls it all together.
• Low heat only — crank it too high and your cheese sauce gets weird.
• Want it soupier? Add more milk at the end.
• Serve fast — it thickens as it sits.

Storage and Reheating

• Fridge: Let it cool, seal it up. Keeps 2–3 days, but gets thicker the longer it sits.
• Freezer: Yep, totally freezable. Portion it out, label it “Emergency Mac,” and freeze up to 2 months.
• Reheat: Use low heat on the stove with a splash of milk. Microwave works too, just stir halfway. If it looks dry, add milk. Patience helps.

Frequently Asked Questions

• Can I use another cheese?
  Sure, but American cheese is what gives it that ultra-creamy texture. Other cheeses might need butter or flour to help them melt smooth.
• What’s the best pasta shape?
  Elbows are classic, but shells or cavatappi also hold sauce beautifully.
• Can I add extras?
  Totally. Bacon bits, jalapeños, or even broccoli work well here.
• Is it okay to use whole milk instead of evaporated?
  Yeah, it’ll still work — it just won’t be as thick and rich.
• How can I make it a full meal?
  Toss in cooked chicken or a handful of sautéed veggies. Done.

Common Mistakes and How to Dodge Them

• Using pre-shredded cheese: Tempting, I know. But it’s coated with stuff that keeps it from melting right. Block cheese only, babe.
• Skipping the pasta water: That starchy water helps bind the sauce. If you dump it, you’ll miss that velvety cling.
• Too high heat = broken sauce: Cheese gets weird and gritty if it’s rushed. Keep it gentle and stir often.
• Making it ahead without adjustments: This mac’s best right away. If you’re storing it, add extra milk later to bring it back to life.
• Letting it sit too long in the pot: It’ll turn into a block. Serve fast or keep the pot warm with a lid and a splash of milk.

Nutrition Facts (Per Serving)

• Calories: 400 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 680mg
• Potassium: 220mg
• Total Carbohydrate: 44g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 17g

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