Boil water in a large pot, then cook the 2 cups of dry macaroni.Copycat Cracker Barrel Mac and Cheese Recipe Kiersten Hickman/Eat This, Not That! RELATED: The easy way to make healthier comfort foods.
While it should work fine in the sauce, I find freshly shredded cheese makes for a creamy sauce-instead of a stringy one. I prefer to buy a block of cheese to shred up (using my cheese grater) instead of buying pre-shredded cheese. You could swap out Colby cheese with sharp cheddar, pepper jack cheese, or even blue cheese. However, this recipe really could work with any type of cheese. Colby cheese is Cracker Barrel's choice-but you could use any cheeseĪccording to Cracker Barrel's website, Colby cheese is the cheese of choice when making their homemade mac and cheese. Once everything is combined and smooth, you sprinkle in the cheese. Once the pan is pre-heated (this usually takes about three minutes), whisk together melted butter with the flour, then slowly pour in the milk, whisking throughout the entire process. I find 2 percent to be the best for this Cracker Barrel mac and cheese. Keep in mind the heavier or thinner the milk fat, the heavier or thinner the sauce will turn out. The white sauce is a combination of butter, flour, and milk.
To make the cheese sauce, you actually have to prepare a white sauce first before adding any cheese.
The key is to constantly whisk your sauce for a smooth, creamy texture. Making a homemade cheese sauce can seem pretty intimidating, but it's much easier than you think. The trick for creamy mac and cheese? Don't stop whisking.
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