Monday, December 07, 2015

#3698 - Cracker Barrel Macaroni and Cheese

(by Shirley McNevich)

2 - 8oz. blocks Cracker Barrel sharp yellow cheddar cheese
1 - 16oz. box raw elbow macaroni
3 TBSP butter
1 onion (chopped fine)
3 TBSP flour
1/2 tsp. fresh ground black pepper
2 cups milk
4-6 slices buttered bread (torn into bite sized pieces)

Shred both blocks of cheese. Prepare macaroni in salted water according to box directions--drain but DO NOT RINSE. In a skillet over medium low heat add butter and chopped onions--cook/stir until onions are tender. Add the flour and black pepper (while stirring). Cook/stir for 1 more minute. Slowly add the milk (while stirring), then cook/stir until mixture starts to thicken. Add all of the shredded cheese--cook/stir until all cheese is melted and sauce is a nice, thick cheese sauce. In a large bowl add drained macaroni and cheese sauce--stir to coat. Pour the whole mixture into a greased 9 x 13 glass baking dish. Sprinkle all of the torn buttered bread all over the top. Bake uncovered at 375 degrees for 30 minutes or until bread on top is brown and crispy. Cool slightly before serving.


jean rice said...

i dont know about your mac and cheese but i have sent the last month going throught all of your reciepes 2006 and up and have copy over 500 of them thank you so much jean

Anonymous said...

Jean--so nice to hear that you are enjoying the recipes. The lowest number recipes are favorites in our family, especially recipe #1 (Aunt Florence's chocolate cake). If you make it, be sure to use an aluminum cake pan, NOT glass. It is by far our "go to" chocolate cake.