Cracker Barrel Macaroni and Cheese |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found it through a Google search. I've never tried the recipe, nor CB's mac and cheese, but it sounds like it would be really good. Note: times are approximate. 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. 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. Heat the broth.
3. Next, add the broth to the roux, and stir with the whisk; this will thicken as it heats.
4. Add a little cream, watching for the desired consistency.
5. Bring 4 cups water to a boil in a separate pot; add salt and pasta.
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. Cook the pasta until al dente; strain and combine with the cheese sauce.
8. Pour the mix into a casserole and bake uncovered in a preheated oven set to 350°F for about 10 minutes.
9. Keep an eye on the mac & cheese, you want it to brown around the edges and in patches on top.
10. Remove and let stand for 10 minutes before serving. Enjoy!
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