Cracker Barrel's Macaroni and Cheese (Copycat Recipe)

This classic Cracker Barrel-inspired macaroni and cheese is creamy, cheesy, and incredibly comforting. Made with a blend of sharp cheddar and Monterey Jack cheeses, this dish features perfectly cooked pasta enveloped in a rich, velvety cheese sauce. It's a perfect side dish for any meal or a delightful main course on its own, embodying the warmth and nostalgia of traditional Southern cooking.

Ingredients:

• 8 ounces elbow macaroni
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute to form a roux.
4. Gradually whisk in the whole milk, stirring constantly until the mixture thickens and bubbles, about 5-7 minutes.
5. Add the salt, black pepper, garlic powder, and onion powder to the sauce, stirring to combine.
6. Remove the saucepan from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth.
7. Combine the cooked macaroni with the cheese sauce, mixing well to ensure all the pasta is coated.
8. If desired, transfer the macaroni and cheese to a greased baking dish and sprinkle breadcrumbs on top for added texture.
9. Bake in the preheated oven for 20-25 minutes, or until bubbly and golden on top.
10. Remove from the oven and let cool slightly before serving.