Saturday, September 7, 2013

Cracker Barrel Macaroni and Cheese Recipe

Cracker Barrel Macaroni and Cheese Recipe

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

In a saucepan, melt butter over medium low heat; add the flour a little bit at a time whilst whisking to make a roux.

Heat the broth.

Next, add the broth to the roux, and stir with the whisk; this will thicken as it heats.

Add a little cream, watching for the desired consistency.

Bring 4 cups water to a boil in a separate pot; add salt and pasta.

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.

Cook the pasta until al dente; strain and combine with the cheese sauce.

Pour the mix into a casserole and bake uncovered in a preheated oven set to 350°F for about 10 minutes.

Keep an eye on the mac & cheese, you want it to brown around the edges and in patches on top.

Remove and let stand for 10 minutes before serving. Enjoy!

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