CRACKER BARREL Mac & Cheese Casserole

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CRACKER BARREL Mac & Cheese Casserole recipe

photo by:kraft

Sour cream and dry mustard put a tasty twist into this classic CRACKER BARREL Mac & Cheese Casserole.

time

prep:

25 min

total:

45 min

servings

total:

6 servings, 1 cup each

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What You Need

can (14.5 oz.) fat-free reduced-sodium chicken broth

cup water

cups elbow macaroni, uncooked

Tbsp. butter or margarine

Tbsp. flour

tsp. dry mustard

1-1/2

cups milk

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

pkg. (8 oz.) CRACKER BARREL Shredded Extra Sharp Cheddar Cheese, divided

Make It

HEAT oven to 350°F.

BRING broth and water to boil in medium saucepan. Add macaroni; cook 6 min. or just until tender. Meanwhile, melt butter in large saucepan on low heat. Stir in flour and mustard; cook and stir 2 min. or until bubbly. Gradually stir in milk. Blend in sour cream. Bring to boil on medium heat, stirring constantly; simmer on medium-low heat 3 to 5 min. or until thickened, stirring constantly. Gradually stir in 1-1/2 cups cheese; cook and stir 3 to 5 min. or until melted.

DRAIN macaroni. Add to cheese sauce; mix lightly. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheese.

BAKE 20 min. or until heated through.

Kraft Kitchens Tips

Serving Suggestion

Serve with a crisp mixed green salad and your favorite hot steamed vegetable to round out the meal.

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Mangeons

posted:4/19/2013

When I make this, my family rejoices and occasionally dances for joy. It's awesome!

pamdevone

posted:2/10/2013

This recipe was ok, the macaroni and cheese was very creamy.

Love2CookLiz

posted:2/6/2013

This is how I make my mac and cheese with the exception I use Velveeta cheese & I add in 12 oz of Cheese Ends from the deli..Cheese ends can be a combination of any of the cheese the deli sells and I find it adds tremendous flavor. Sometimes I have a mixture of american, provolone,swiss, etc. Just ask the deli if they have any "cheese ends". My store sells it for $1.99 lb regardless what type of cheese it is.

a cook

posted:2/5/2013

To "a cook" on 10/16/2012/ who has worked at Cracker Barrel for eight years...this recipe is referring to the name of the Kraft cheese...Cracker Barrel. I too, Kathy Grayson, only use Velvetta Cheese in the sauce and sharp Cheddar cheese on top.

a cook

posted:2/5/2013

I used cream of mushroom soup in lieu of the sour cream - and it was delicious and creamy

RVgalley

posted:1/31/2013

The roux came together easily but the finished dish was kind of bland and dry. Was disappointed as I like Cracker Barrel cheese and was hoping for some of that distinct flavor.

kathygrayson

posted:10/30/2012

I think I know why someone said it was kind of bland. I changed the recipe from cracker barrel cheese to velveeta cheese and what a difference!! But now I can't say it's cracker barrel mac and cheese!!

a cook

posted:10/16/2012

I have worked at cracker barrel for 8 years and I have made cracker barrel's mac and cheese and this is NOT their recipe.

collpara

posted:10/8/2012

I've been struggling for the perfect mac and cheese recipe for about a year now and this one is as close to my perfect as possible. I'm not sure what the other reviewers are talking about...really creamy! It's what i loved about it! Different ingredients, really yummy!

Susan Long1

posted:2/7/2012

We had dinner after church this past Sunday and I doubled the recipe - it was gone before I even got a bite!!! Had to share the recipe with the women - everyone loved it!