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Cracker Barrel Mac and Cheese

This recipe captures the restaurant magic of Cracker Barrel Mac and Cheese with a creamy, tangy cheese sauce and a buttery, crunchy breadcrumb topping. It uses a blend of sharp cheddar, mild cheddar, and smoked gouda cheeses to perfectly replicate the signature flavor and texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish, Side Dish
Cuisine: American, Comfort Food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta and Sauce
  • 1 pound elbow pasta
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk warmed
  • 2 cups sharp cheddar cheese shredded
  • 1 cup mild cheddar cheese shredded
  • 1/2 cup smoked gouda cheese shredded
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dry mustard powder
  • Pinch of cayenne pepper optional but recommended
For the Breadcrumb Topping
  • 1 cup panko breadcrumbs
  • 4 tablespoons butter melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large pot for boiling pasta
  • Colander for draining pasta
  • Medium saucepan for the cheese sauce
  • Whisk for smooth sauce consistency
  • 9x13 inch baking dish
  • Wooden spoon for stirring
  • Oven for baking
  • Measuring cups and spoons
  • Cheese grater if shredding cheese from blocks

Method
 

  1. Bring a large pot of salted water to a rolling boil and add the elbow pasta. Cook the pasta until it reaches an al dente texture, about 1 minute under the package directions, since it will cook further in the oven.
  2. Pour the pasta into a colander and let it drain completely. Reserve about 1/2 cup of the pasta cooking water for thinning the sauce if needed.
  3. In a medium saucepan over medium heat, melt 4 tablespoons of butter. Add 3 tablespoons of flour and whisk constantly for about 2 minutes until the mixture turns light golden and smells nutty.
  4. Slowly pour the warm milk into the roux while whisking constantly to prevent lumps from forming. Continue whisking for about 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Remove the pan from heat and add all three cheeses to the warm sauce. Stir until the cheese melts completely and the sauce looks smooth and creamy.
  6. Add the salt, black pepper, garlic powder, dry mustard powder, and cayenne pepper to the cheese sauce. Stir well and taste, adjusting seasonings as needed.
  7. Pour the drained pasta into the cheese sauce and stir until every piece is coated. If the mixture seems too thick, add a splash of the reserved pasta water to reach a creamy consistency.
  8. Transfer the mixture to a greased 9x13 inch baking dish and spread it in an even layer.
  9. In a small bowl, combine the panko breadcrumbs, melted butter, salt, and pepper. Mix until the breadcrumbs are evenly moistened and have a sandy texture.
  10. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
  11. Bake at 350 degrees Fahrenheit for 25-30 minutes until the breadcrumbs turn golden brown and the edges bubble slightly.
  12. Let the finished casserole rest for 5 minutes after pulling it from the oven to allow the sauce to set slightly for cleaner servings.

Notes

Use freshly shredded cheese for the best texture. Warm the milk before adding it to the roux to prevent lumps. For extra crispy topping, brush the breadcrumbs with an additional tablespoon of melted butter before baking. This dish reheats beautifully and can be assembled a day ahead.