Cracker Barrel Macaroni and Cheese

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup low sodium chicken broth
• 1/2 cup cream
• 2 1/2 cups shredded colby cheese
• 2 1/2 cups uncooked pasta
• 1 teaspoon salt

Directions

1. 1

   In a saucepan, melt butter over medium low heat; add the flour a little bit at a time whilst whisking to make a roux.

2. 2

   Heat the broth.

3. 3

   Next, add the broth to the roux, and stir with the whisk; this will thicken as it heats.

4. 4

   Add a little cream, watching for the desired consistency.

5. 5

   Bring 4 cups water to a boil in a seperate pot; add salt and pasta.

6. 6

   In the other pot, add shredded cheese a 1/4 of a cup at a time whilst stirring with a spoon. When you have about one cup of cheese in you can add the rest of the cheese.

7. 7

   Cook the pasta until al dente; strain and combine with the cheese sauce.

8. 8

   Pour the mix into a casserole and bake uncovered in a preheated oven set to 350°F for about 10 minutes.

9. 9

   Keep an eye on the mac & cheese, you want it to brown around the edges and in patches on top.

10. 10

    Remove and let stand for 10 minutes before serving. Enjoy!