CRACKER BARREL MACARONI AND CHEESE
This recipe is posted in response to a request. I found it through a Google search. I've never tried the recipe, nor CB's mac and cheese, but it sounds like it would be really good! Note: times are approximate.
Provided by Mel T
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, melt butter over medium low heat; add the flour a little bit at a time whilst whisking to make a roux.
- Heat the broth.
- Next, add the broth to the roux, and stir with the whisk; this will thicken as it heats.
- Add a little cream, watching for the desired consistency.
- Bring 4 cups water to a boil in a separate pot; add salt and pasta.
- In the other pot, add shredded cheese a 1/4 of a cup at a time whilst stirring with a spoon. When you have about one cup of cheese in you can add the rest of the cheese.
- Cook the pasta until al dente; strain and combine with the cheese sauce.
- Pour the mix into a casserole and bake uncovered in a preheated oven set to 350°F for about 10 minutes.
- Keep an eye on the mac & cheese, you want it to brown around the edges and in patches on top.
- Remove and let stand for 10 minutes before serving. Enjoy!
CRACKER BARREL MACARONI AND CHEESE
Macaroni and Cheese from Cracker Barrel recipe; reduced to 4 side dish servings or 2 main dish servings.
Provided by Dena M R
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions.
- Melt butter in pan over medium heat. Make roux by stirring in flour, gradually add milk, stirring constantly until thickened. Add cheese, stir until melted.
- Pour in 1 quart casserole dish. Add macaroni. Bake in 350 degree oven for 15 minutes or until brown and bubbly.
CRACKER CRUMB MAC & CHEESE
Macaroni and cheese was a favorite dish of Thomas Jefferson. I feel certain Mr. Jefferson would have approved this version.
Provided by Rita P
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
- Cook the macaroni in boiling salted water until just tender.
- Drain it while you prepare the cream sauce.
- In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.
- Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.
- Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.
- Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.
- Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.
- Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.
Nutrition Facts : Calories 757.3, Fat 43.7, SaturatedFat 26.4, Cholesterol 129.7, Sodium 1255.9, Carbohydrate 62.2, Fiber 2, Sugar 5.8, Protein 28.6
CRACKER BARREL BAKED MACARONI & CHEESE
There is another recipe on Zaar for this, but the ingredients are different. Let's see if this one is even close to the awesomeness of Cracker Barrel's! Received by way of email this morning: From Chef Tom: "Nothing reminds me of old fashioned home cooking more than Cracker Barrel. This Macaroni and Cheese is just like Mom used to make!"
Provided by senseicheryl
Categories Grains
Time 30m
Yield 1 2 quart baking dish
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- In saucepan, melt butter. Blend in flour, salt and mustard. Add milk, stir constantly until sauce thickens a little. Add 1 1/2 cups cheese, heat until melted, stirring. Remove from heat.
- Meanwhile, cook macaroni as directed; drain. Combine with sauce in a buttered 2 quart casserole; top with remaining cheese, then buttered bread crumbs and sprinkle with paprika.
- Bake for about 20-25 minutes or until nicely browned.
Nutrition Facts : Calories 2463.3, Fat 126, SaturatedFat 77.1, Cholesterol 383.8, Sodium 4400.1, Carbohydrate 220.7, Fiber 8.9, Sugar 6.9, Protein 110
MACARONI & CHEESE - CRACKER BARREL COPYCAT
Here is the one I use. It is as close to their *original* mac & cheese as I have found. The mac & cheese they currently serve has changed some since their original recipe.
Provided by sk8way
Categories High In...
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a sauce pan melt butter over medium low heat then add the flour a little bit at a time while whisking to make a roux. Heat the broth. Next add the broth to the roux, stir with the whisk. This will thicken as it heats. Next add a little cream watch for consistency.Bring 4 cups water to a boil in a separate pot, add salt, and pasta.
- In the other pot add shredded cheese a 1/4 of a cup at a time while stirring with a spoon. When you have about one cup of cheese in you can add the rest of the cheese.
- Cook the pasta al dente. Strain and combine with the cheese sauce.Pour the mix into a casserole and bake uncovered in a preheated oven set to 350°F for about 10 minutes. **Optional, you can mix melted butter and bread crumbs and sprinkle lightly on top.
- Keep an eye on the mac & cheese, you want it to brown around the edges and in patches on top.
- Let stand for 10 min before serving.
Nutrition Facts : Calories 441.6, Fat 23.4, SaturatedFat 14.3, Cholesterol 71.9, Sodium 694.2, Carbohydrate 38.9, Fiber 1.5, Sugar 1.5, Protein 18.6
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