Cracker Barrel Macaroni and Cheese
Creamy, cheesy, and downright irresistible, this Cracker Barrel Macaroni and Cheese recipe captures the ultimate comfort food experience with a rich, velvety cheddar cheese sauce and golden, crunchy panko topping. Made with simple pantry staples like elbow macaroni, sharp cheddar, milk, and butter, this baked mac and cheese elevates a classic dish with the bold flavors of dry mustard, paprika, and a buttery breadcrumb crust. Ready in just 45 minutes, it’s the perfect weeknight dinner or holiday side dish that will have everyone coming back for seconds. Whether you're looking to recreate a restaurant favorite or indulge in a cozy, homemade treat, this recipe delivers pure cheesy bliss with every bite.
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Recipe Information
Ingredients
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1.5 cups milk
- 0.5 cups heavy cream
- 4 tbsp unsalted butter
- 2.5 tbsp all-purpose flour
- 1 tsp dry mustard powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp paprika
- 0.5 cups sharp cheddar cheese, for topping
- 0.5 cups panko breadcrumbs
- 1 tbsp olive oil or melted butter
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring continuously, until the mixture is golden and bubbly.
Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. Cook for 3-4 minutes, or until the mixture starts to thicken.
Stir in the mustard powder, salt, pepper, and paprika.
Reduce the heat to low and add the shredded sharp cheddar cheese, one handful at a time, stirring until melted and smooth after each addition.
Add the cooked macaroni to the cheese sauce and stir until well-coated.
Pour the macaroni and cheese mixture into the prepared baking dish and spread evenly.
In a small bowl, toss the panko breadcrumbs with olive oil or melted butter. Sprinkle the breadcrumbs evenly over the macaroni and cheese. Top with an additional 1/2 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
3290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 118.6 g | 593% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 3341 mg | 145% | |
| Total Carbohydrate | 237.7 g | 86% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 28.0 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2495 mg | 192% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
