Recipe for Cracker Barrel Mac and Cheese: Copycat Creamy Cheese Sauce

This copycat version re-creates the creamy, velvety texture that made Cracker Barrel’s mac and cheese famous. It relies on a precise blend of cheddar and American cheeses for that signature smoothness.

The sauce comes together in one pot with simple pantry staples, eliminating complicated steps while keeping the flavor authentic. A splash of tangy mustard deepens the cheese profile without overpowering it.

You’ll get elbow pasta perfectly coated in a rich, golden sauce that clings to every bite. The result is comfort food at its finest—indulgent yet approachable for weeknight dinners.

Serve it hot for the best experience, as the cheese pulls into long, satisfying strands with each forkful.

Ingredients for Recipe for Cracker Barrel Mac and Cheese

Simple pantry staples plus two cheeses create that famous creamy copycat dish.

The cheeses are non-negotiable here. Sharp cheddar from a block (pre-shredded has anti-caking agents that ruin the sauce) and good American cheese—Land O’Lakes or Boar’s Head melt the smoothest. I grab mine at Kroger or any major grocery store. The elbow macaroni should be slightly undercooked since it finishes in the sauce (al dente is key).

No American cheese? Velveeta or Monterey Jack work in a pinch, but you’ll lose that signature pull. Whole milk is ideal, but 2% at minimum—skimming it makes the sauce thin. The mustard adds tang without tasting like mustard; Dijon in a 1:1 swap if that’s what you’ve got. Dry mustard can be skipped, but don’t skip the yellow mustard.

This keeps 3-4 days in the fridge, covered tightly. Reheat with a splash of milk—microwave or stovetop both work. Doesn’t freeze well (the sauce separates), so make only what you’ll eat fresh.

Step-by-Step Instructions for Cracker Barrel Mac and Cheese

Here’s my method for achieving that signature creamy texture and rich cheese flavor at home.

Step 1: Cook the Elbow Macaroni Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook according to package directions for al dente texture, typically about 8-9 minutes. You want it slightly underdone because it will continue cooking when combined with the hot cheese sauce.

Drain the pasta in a colander but don’t rinse it—the surface starch helps the sauce cling better. Give it a quick shake to remove excess water, then set aside. Real talk: this step determines your final texture, so don’t overcook the pasta or it’ll turn mushy.

Step 2: Create a Smoothoux Base

In a large saucepan, melt the 0.5 cup Unsalted Butter over medium heat. Once fully melted and foaming, whisk in the 0.25 cup All-Purpose Flour to form a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells slightly nutty.

This is the moment that matters: a properly cooked roux removes the raw flour taste and creates a stable base for your sauce. Don’t let it brown too deeply or your sauce will take on a toasted flavor. The mixture should resemble wet sand when ready.

Step 3: Build the Creamy Cheese Sauce

Gradually whisk in the 2 cups Whole Milk and 1 cup Heavy Cream, about ½ cup at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps from forming. Bring the mixture to a gentle simmer over medium heat.

Once simmering, stir in the 1 tbsp Yellow Mustard, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 1 tsp Salt, 0.25 tsp Ground Black Pepper, and 0.5 tsp Dry Mustard. These seasonings balance the richness and enhance the cheese flavor. Cook for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.

Step 4: Incorporate the Cheeses for Maximum Creaminess

Reduce heat to low and add the 8 oz Sharp Cheddar Cheese and 8 oz American Cheese, stirring constantly until fully melted and smooth. I know it seems weird, but the American cheese is key—it contains emulsifiers that prevent the sauce from separating and gives that signature velvety texture.

Taste and adjust seasoning if needed. If the sauce seems too thick, add a splash of the pasta cooking water to reach your desired consistency. The sauce should be thick but still pourable, with a glossy, smooth appearance.

Step 5: Combine and Serve Immediately

Add the cooked Elbow Macaroni to the cheese sauce and stir until every piece is evenly coated. If the sauce seems to tighten up, add a bit more reserved pasta water to loosen it. The pasta should be well-coated but not swimming in sauce.

Serve immediately while hot and creamy. This dish doesn’t hold well, so plan to eat it fresh. Each bite should deliver that perfect balance of cheesy richness and creamy texture that makes this copycat version so special.

Perfect Pairings for recipe for cracker barrel mac and cheese

Protein Pairings

This creamy dish pairs beautifully with simple proteins that cut through the richness. I love serving it with grilled chicken breast seasoned with salt and pepper—the lean protein balances the indulgence perfectly. For a Southern twist, try pulled pork with a touch of BBQ sauce. 💛

Vegetable Sides

A crisp green salad with a tangy vinaigrette adds freshness to the meal. I toss baby spinach with cherry tomatoes, cucumber slices, and a balsamic dressing. Steamed broccoli or green beans also work well for a lighter contrast.

Bread Options

For soaking up every last bit of sauce, serve with garlic bread or buttermilk biscuits. I use store-bought Texas toast from the freezer aisle—just pop it in the oven for 10 minutes at 375°F. The buttery crunch complements the creamy pasta beautifully. 🔥

Comfort Food Additions

Turn this into a full comfort meal with cornbread or fried apples. A slice of honey butter cornbread from Kroger’s bakery adds sweetness that pairs surprisingly well. For a heartier option, serve with mashed potatoes on the side.

Frequently Asked Questions