10 Reviews of Cracker Barrel Macaroni and Cheese

From: Chef #175463

On Apr 4, 2005

This is old-fashioned macaroni and cheese like your mother and grandmother used to make back during the 40's and 50's! Comfort food at it's finest and one of my favorite dishes! We had this recipe tonight for supper. Can't add or change a thing. Perfect.

From: Heather Reynolds in Virginia

On Feb 2, 2006

WONDERFUL!! Very easy to make especially the 2nd time around. My 2 year old gobbles it up! I think it tastes even better the 2nd day when re-heated in the microwave so its perfect for a "make ahead" meal.

From: Ginga

On Nov 18, 2005

Oh Yeah - this was very good - nice and creamy - I loved it. I didn't even wait to bake it - just ate it right out of the pan after cooking it.

From: MagicWord

On Apr 6, 2006

An easy-to-fudge-on recipe! I substituted evaporated milk for the cream and other cheeses for the Colby. It seems there was too much flour in my roux, so I'll decrease that (or increase butter) next time. Otherwise, a great, keeper-of-a-recipe with a short baking time. Thanks!

From: Eat it up!

On Apr 16, 2007

Very good mac and cheese recipe. I didn't have colby so I used sharp cheddar. And I used 2% milk in place of the cream. Yummy!!

From: Chef #350041

On Sep 7, 2006

Was damn close, as least as i remember. I used about a 1/3 velveeta. My family loved it and i will definitely do it again

From: Chef #835092

On Nov 12, 2009

No one in my house liked this one. The sauce was bland and slightly grainy textured. I followed the recipe exactly. Perhaps I went wrong when adding the cream as I added the entire 1/2 cup and had no idea what the "desired consistency" was.

From: writer & exec, dave & sue

On May 3, 2009

Excellent roux recipe by adding the broth. I did not have so I used a boullion cube and a cup of water. I aslo did not havecolby cheese. So I used extra sharp 6 oz, 1/2 parmesan cheese and 2 slices of american. Added pepper to roux. This is a great base for hiomemade mac & cheese. Thanks Mel T

From: LeighzCookin

On Oct 2, 2009

I loved it...tho it didnt do much for putting it in the oven....I have made it a few times sience and as long as you eat it right after you make it you won't be disappointed. If it sets for too long the sauce gets a little chunky....but good tho!

From: Chef #959801

On Sep 18, 2008

This is a good recipe for easy mac and cheese but it is nothing like Cracker Barrel's so my search continues.