Cracker Barrel's Macaroni N' Cheese (Copycat

• Vegetarian

• Pasta & Grains

  • 1 cup Elbow macaroni

• Baking & Spices

  • 1/4 tsp Black pepper
  • 3 tbsp Flour

• Dairy

  • 3 tbsp Butter
  • 2 cups Colby cheese
  • 2 1/2 cups Milk
  • 4 oz Velveeta, original

Found on loveourcrazylife.com

Description

Directions

• Preheat oven to 350° F
• In a pan, bring salted water to a boil. Add in macaroni, cook 2-3 minutes less than instructed by the box (Ours says Al Dente in 7-8 minutes, we cook for 5)
• Drain noodles and set to the side.
• In a medium saucepan, melt butter. Add in pepper, flour and milk. Whisk to mix. Continue whisking until milk begins to thicken and bubble.
• Add in Velveeta and stir until it is melted.
• Add in shredded colby cheese, continue to stir until melted and sauce begins to thicken. Do not let the sauce get to thick, as soon as it starts to thicken, continue to next step.
• Add in the drained macaroni.
• Stir until mixed. It will look like there is way too much sauce, but dont worry, it will thicken and firm up as it bakes.
• Pour entire mixture into a casserole dish.
• Bake in oven heated to 350° F for 30 minutes or until top of the macaroni and cheese is bubbling and starting to turn golden brown.
• Remove from oven, let cool for 10 minutes before serving.