Cracker Barrel Mac and Cheese 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!
Posted on: Mon, 08 Jul 2013 01:02:17 +0000
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