✔ Updated · balanced the roux and sauce, block Colby, broiler timing and make-ahead tips
This copycat Cracker Barrel mac and cheese is all about one mellow, melty cheese: Colby, stirred into a silky sauce and broiled until bubbly. It's about 35 minutes start to finish, and it all happens in one cast-iron skillet.
At a glance
The one tip that matters: Turn the heat down to low before the cheese goes in. Gentle heat keeps the sauce glossy; high heat makes it grainy.
Why You'll Love This Copycat
- Super creamy, with a mild, buttery Colby flavor that kids and grown-ups both go for.
- Stovetop to broiler in the same skillet, so there's no casserole dish to scrub.
- Holiday-table ready, and easy to double for Thanksgiving or a potluck.
Why Colby Makes It Taste Like Cracker Barrel
Most mac and cheese recipes lean on sharp cheddar. This one keeps it simple with Colby, which is softer, milder and melts into a sauce that tastes buttery rather than tangy. That mild, creamy flavor is what people remember from the restaurant side dish.
When we eat at our local Cracker Barrel off I-40, Max picks mac and cheese as his side every single time. My test for a copycat is whether it tastes like the memory, and this one gets his nod.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Shred your own Colby. Pre-shredded bags are coated in anti-caking starch, and it makes the sauce gritty. A block and a box grater take two minutes.
- Warm the milk first. Room-temperature or slightly warm milk blends into the roux without lumps. Ice-cold milk seizes it, so I pull mine from the fridge before I start the pasta.
- Undercook the pasta by a minute. It keeps soaking up sauce in the skillet and under the broiler. Fully cooked pasta turns soft and bloated.
- Stay by the broiler. Colby goes from golden to scorched in under a minute. Leave the oven light on and watch through the door.
- Make it ahead. Assemble in a buttered baking dish, cool, cover and refrigerate up to 2 days. Bake at 350°F for 25 to 30 minutes, covered for the first 15, until hot in the middle (165°F).
The 3 Secrets From Our Video
Our step-by-step video shows exactly how to make this mac and cheese. Watch it in the recipe card below; these are the three tips that make the biggest difference.
- Grate a block of cheese yourself. Pre-shredded cheese is coated to stop it clumping, and that coating makes the sauce grainy.
- Turn the heat right down before the cheese goes in. Too much heat splits the sauce; low heat keeps it smooth.
- Let it rest five minutes after baking. The sauce thickens and clings to the pasta instead of running.
Cracker Barrel Mac and Cheese (Copycat)
6
servings10
minutes25
minutes500
kcal35
minutesA copycat-style take on Cracker Barrel’s mac and cheese: elbow macaroni folded into a smooth, mild Colby cheese sauce, topped with more Colby and broiled in a cast-iron skillet until bubbly and spotted gold.
Ingredients
8 oz (2 cups) dry elbow macaroni
1/4 cup (4 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk, room temperature
12 oz (3 cups) Colby cheese, shredded from a block, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon salt, for the pasta water
Directions
- Cook the macaroni in a large pot of salted boiling water for 1 minute less than the package says, so it’s just shy of al dente. Drain and set aside.
- Melt the butter in a 10- to 12-inch oven-safe cast-iron skillet over medium-low heat. Whisk in the flour and cook, whisking, for 1 minute, without letting it brown.
- Slowly pour in the milk, a splash at a time at first, whisking constantly. Simmer gently for 3 to 5 minutes, until the sauce thickens enough to coat the back of a spoon.
- Turn the heat to low. Stir in 2 1/2 cups of the Colby a handful at a time until melted and smooth, then season with the salt and pepper. Heat the broiler.
- Fold the macaroni into the sauce, smooth the top and sprinkle with the remaining 1/2 cup Colby.
- Broil 6 inches from the heat for 2 to 4 minutes, until the cheese is bubbling and spotted golden. Watch it closely. Rest for 5 minutes before serving.
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What to Serve With It
Make it a Cracker Barrel night with copycat Cracker Barrel meatloaf and green beans, or see my full list of what to serve with mac and cheese. Got leftovers? Here's how to reheat mac and cheese so it stays creamy. Browse all my Cracker Barrel recipes.
Frequently Asked Questions
What cheese does Cracker Barrel use in its mac and cheese?
Cracker Barrel's mac and cheese is widely described as using Colby, a mild, creamy, orange cheese that melts smoothly. That's what this copycat uses. If you can't find Colby, Colby Jack or a mild cheddar is the closest swap.
Can I use cheddar instead of Colby?
Yes, but use mild cheddar, not sharp. Sharp cheddar has less moisture and can turn grainy, and it changes the flavor. Colby Jack is the easiest substitute and melts just as smoothly.
Why is my mac and cheese sauce grainy?
The heat was too high when the cheese went in, or the cheese was pre-shredded. Take the sauce down to low, add freshly shredded cheese a handful at a time and stir just until melted. Don't let it boil after the cheese is in.
Can I bake this instead of broiling it?
Yes. Spoon it into a buttered 2-quart baking dish, top with the remaining cheese and bake at 375°F for 15 to 20 minutes, until bubbling at the edges and golden on top.
How do I reheat leftover mac and cheese?
Add a splash of milk, cover and microwave in 1-minute bursts, stirring between, or warm it in a covered dish at 350°F for about 20 minutes. Heat until it reaches 165°F. Leftovers keep 3 to 4 days in the fridge.
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I dearly love your mac and cheese. Its all we buy and eat. Its really wonderful. Thank you
You mention if we use a regular pan, to then bake the dish but at what temperature?