Cracker Barrel Mac and Cheese Copycat Recipe

This Cracker Barrel mac and cheese recipe gives you that thick, sharp, golden-crusted casserole straight from your own oven. It’s the kind of dish that disappears fast at the table, and once you know how easy it is to make at home, you’ll stop wondering if it’s worth the drive.

The key is using sharp cheddar and a simple egg-and-milk custard that bakes into something firm enough to scoop but creamy all the way through.

Why I Love This Recipe

The sharp cheddar does real work here. You get a slightly tangy, salty bite that mild cheddar just doesn’t deliver, and the custard base keeps every elbow coated instead of gluey.

It also reheats well, which not many mac and cheese recipes can claim. The egg in the custard holds the texture together even after a day in the fridge.

This is the version I keep coming back to for potlucks and weeknight dinners alike.

Recipe Ingredients

• 2 cups elbow macaroni (dry) – Standard size works best; large elbows hold too much air
• 2 tbsp unsalted butter – For richness and to keep the pasta from sticking together
• 1 cup whole milk – Whole milk gives the custard enough fat to stay creamy
• 1 cup evaporated milk – This is what makes the sauce dense and scoopable, not just saucy
• 2 large eggs – The eggs set the custard so the mac holds its shape when served
• 1 tsp dry mustard – Adds a faint sharpness that makes the cheese flavor read as stronger
• 1 tsp salt – Plus more for the pasta water
• ½ tsp black pepper – Freshly ground if you have it
• ¼ tsp garlic powder – Subtle background note, not a garlic-forward flavor
• 3 cups sharp cheddar, shredded (divided) – Shred it yourself; pre-shredded has coatings that prevent smooth melting
• ½ cup medium cheddar, shredded – Goes on top for that classic golden crust

Variations / Substitutions

• Gruyère swap – Replace up to 1 cup of the sharp cheddar with Gruyère for a nuttier, slightly more complex flavor.
• Extra heat – Add ¼ tsp cayenne to the egg mixture along with the other spices for a low background heat that builds with each bite.
• Smoked cheddar – Swap the medium cheddar topping for smoked cheddar and you get a faint smokiness on the crust that works really well.
• Dairy-free – Use full-fat oat milk in place of whole milk and a canned coconut evaporated milk alternative, plus a dairy-free cheddar-style shred; the texture will be slightly softer but still set.
• Add protein – Stir in 1 cup of diced cooked ham with the pasta before pouring in the custard for a one-dish dinner.

If you like baked pasta dishes, the Cracker Barrel Chicken and Dumplings copycat recipe is worth a look next.

How To Make Cracker Barrel Mac and Cheese

Step 1: Boil the Macaroni

Bring a large pot of well-salted water to a boil and cook the 2 cups dry elbow macaroni for 1 minute less than the package directs. You want them just shy of done because they’ll finish cooking in the oven. Drain well, then toss immediately with the 2 tbsp unsalted butter in the pot while everything is still hot.

The butter coating is important. It keeps the elbows from sticking into one clump while you mix the custard, and it adds a little richness to the base.

Step 2: Whisk the Custard

Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the 1 cup whole milk, 1 cup evaporated milk, and 2 large eggs until the yolks are fully broken and the mixture looks uniform, about 30 seconds of steady whisking. Add the 1 tsp dry mustard, 1 tsp salt, ½ tsp black pepper, and ¼ tsp garlic powder, then whisk again for another 15 seconds.

The mixture should look smooth and slightly frothy on top. If you see streaks of yolk, keep whisking. Those streaks will cook into rubbery threads in the finished dish if you don’t break them down now.

Step 3: Layer the Pasta and Cheese

Spread half of the buttered macaroni in an even layer in a greased 9×13-inch baking dish. Scatter 1½ cups of the sharp cheddar over that first layer. Add the remaining macaroni on top, then pour the custard mixture evenly over everything, giving the dish a gentle shake so the liquid works its way down through the layers.

Pour slowly and try to cover the whole surface rather than dumping it all in one spot. This helps the custard distribute evenly before it hits the oven.

Step 4: Top and Bake the Casserole

Scatter the remaining 1½ cups sharp cheddar and the ½ cup medium cheddar evenly over the top. Bake at 350°F (175°C) for 35 to 40 minutes, until the cheese on top is golden brown at the edges and the custard is set in the center. To check for doneness, give the dish a gentle nudge — the center should jiggle only slightly, not slosh.

Don’t rush this step by cranking the heat. A higher temperature will make the eggs in the custard tighten too fast and give you a grainy texture instead of a creamy one.

Step 5: Scoop and Serve

Pull the dish from the oven and let it sit for 5 minutes so the custard firms up enough to scoop cleanly. Use a large spoon or spatula to portion it onto plates, and finish each serving with a small pinch of black pepper on top so the dish looks sharp and fresh right before it hits the table.

Recipe Tips

• Shred your own cheese. Pre-shredded cheese is coated with potato starch or cellulose to prevent clumping in the bag, and that coating stops it from melting into a smooth sauce. A box grater and 3 minutes is worth it.
• Don’t skip the evaporated milk. Regular milk alone produces a thinner custard that can separate. The concentrated protein in evaporated milk keeps everything together.
• Salt the pasta water generously. The macaroni absorbs seasoning while it cooks, and no amount of salt added later will fully compensate for underseasoned pasta.
• Use a glass or ceramic baking dish if you have one. Metal pans conduct heat faster and can overcook the bottom before the center sets.

Bake times by pan size (at 350°F / 175°C):

Pan Size	Material	Approximate Bake Time
9×13 in	Glass or ceramic	35 to 40 mins
9×13 in	Metal	30 to 35 mins
8×8 in (half batch)	Glass or ceramic	28 to 32 mins

How To Store

• Refrigerate – Cover the baking dish tightly or transfer leftovers to an airtight container. It keeps well for up to 4 days.
• Reheating – Reheat individual portions in the microwave for 90 seconds, stirring once halfway through, or cover the whole dish with foil and warm it at 325°F (160°C) for 20 minutes. Add a small splash of milk before reheating if it looks dry.

What To Serve With Mac and Cheese

A simple green salad with a sharp vinegar dressing cuts through the richness of the cheese custard in a way that a creamy dressing won’t. Roasted broccoli works for the same reason — the slight bitterness of the broccoli balances the salty, fatty mac. If you’re serving this as a side, smoked or oven-roasted pulled pork is a natural companion because the smoky, acidic pork contrasts directly with the mild sweetness of the cheddar custard.

Frequently Asked Questions

Can I assemble this the night before?

Yes. Build the casserole through the layering step, cover it tightly, and refrigerate overnight. Add the cheese topping right before baking and increase the bake time by about 5 minutes since the dish will be cold from the fridge.

Can I use macaroni shapes other than elbows?

Small shells or cavatappi work fine. Avoid large pasta shapes because the custard-to-pasta ratio shifts and the filling can turn soupy.

Why did my custard turn out grainy?

Graininess usually means the oven was too hot or the eggs curdled. Stick to 350°F (175°C) and make sure the eggs were fully whisked into the milk before baking.

Can I freeze leftovers?

Technically yes, but the custard texture changes after freezing and thawing. It tends to become slightly grainy and separated. This one is better eaten fresh or refrigerated.

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