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cracker barrel mac and cheese recipe

Cracker Barrel Mac and Cheese Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups dry elbow macaroni
  • 2 tbsp unsalted butter
  • 1 cup whole milk
  • 1 cup evaporated milk
  • 2 large eggs
  • 1 tsp dry mustard
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp garlic powder
  • 3 cups sharp cheddar, shredded (divided)
  • ½ cup medium cheddar, shredded

Method
 

  1. Cook the elbow macaroni in salted water for 1 minute less than package directions, drain, and toss with the butter in the pot.
  2. Whisk together the whole milk, evaporated milk, eggs, dry mustard, salt, black pepper, and garlic powder until smooth and uniform.
  3. Spread half the macaroni in a greased 9x13-inch baking dish, scatter 1½ cups sharp cheddar over it, then add the remaining macaroni and pour the custard evenly over the top.
  4. Scatter the remaining 1½ cups sharp cheddar and the medium cheddar over the top, then bake at 350°F (175°C) for 35 to 40 minutes until golden at the edges and just set in the center.
  5. Let sit for 5 minutes, then scoop onto plates and finish with a pinch of black pepper.

Notes

This dish benefits from sitting for those 5 minutes before you serve it — the custard finishes setting and the portions hold their shape instead of sliding apart on the plate. If you're making it for a crowd, it doubles well in two separate 9x13 dishes rather than one deeper pan, which keeps the bake time consistent.