Best 6 Crackaroni Macaroni And Cheese Recipes

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Cracker Barrel's famous side dish, Crackaroni, is a creamy, cheesy macaroni and cheese dish with a crispy, buttery cracker crumb topping. It's the perfect comfort food and a favorite among kids and adults alike. This article provides three different recipes for Crackaroni: the classic recipe, a healthier version, and a slow cooker version.

The classic recipe uses elbow macaroni, butter, flour, milk, cheddar cheese, American cheese, salt, pepper, and cracker crumbs. The healthier version uses whole wheat macaroni, low-fat milk, and reduced-fat cheddar cheese. The slow cooker version is made with elbow macaroni, butter, flour, milk, cheddar cheese, American cheese, salt, pepper, cracker crumbs, and chicken broth.

All three recipes are easy to follow and can be made in under an hour. The classic recipe is the most indulgent, while the healthier version is a lighter option that's still packed with flavor. The slow cooker version is perfect for busy weeknights or potlucks.

Here are our top 6 tried and tested recipes!

MACARONI AND CHEESE



Macaroni and Cheese image

Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.

Provided by Ree Drummond : Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 16

4 cups dried macaroni
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
Salt
Seasoned salt
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme
1 pound thick-cut peppered bacon
3 yellow onions, halved and sliced
3 tablespoons butter
8 ounces gorgonzola
Cooked sliders and/or macaroni and cheese, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Cook the macaroni until still slightly firm. Drain and set aside.
  • In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
  • Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
  • Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
  • Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
  • In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
  • Use a fork to crumble the gorgonzola.
  • Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

CREAMY MACARONI AND CHEESE



Creamy Macaroni and Cheese image

This is the ultimate creamy mac and cheese recipe. It's saucy, thick and very rich, with a wonderful cheddar flavor. Once you taste it, you'll be hooked. -Cindy Hartley, Chesapeake, Virginia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

2 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/2 cup all-purpose flour
1-1/2 to 2 cups 2% milk
1 cup sour cream
8 ounces cubed Velveeta
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 cups shredded cheddar cheese

Steps:

  • Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 653 calories, Fat 46g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 1141mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 25g protein.

CREAMY MACARONI AND CHEESE



Creamy Macaroni and Cheese image

There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here's our recipe), while others prefer it smooth and creamy. But most people are delighted by any homemade macaroni and cheese. It is light years ahead of the boxed versions. This creamy version has one powerful advantage for the cook: There's no need to preboil the pasta. It cooks in the oven, absorbing the liquid from the dairy products.

Provided by Julia Moskin

Categories     brunch, dinner, easy, lunch, weekday, casseroles, main course, side dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 cup cottage cheese (not low-fat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch of ground cayenne
Pinch of ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound sharp or extra-sharp Cheddar, grated
1/2 pound elbow pasta, uncooked

Steps:

  • Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
  • In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
  • Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 15 grams, Sodium 496 milligrams, Sugar 5 grams, TransFat 1 gram

SOUTHERN MACARONI AND CHEESE



Southern Macaroni and Cheese image

There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It's adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can't find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.

Provided by Kiera Wright-Ruiz

Categories     dinner, weeknight, casseroles, noodles, pastas, main course, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 7

Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)

Steps:

  • Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
  • In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
  • Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
  • Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
  • Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

REALLY AWESOME MACARONI AND CHEESE



Really Awesome Macaroni and Cheese image

Make and share this Really Awesome Macaroni and Cheese recipe from Food.com.

Provided by Normaone

Categories     Cheese

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 3/4 cups small elbow macaroni
5 ounces extra-sharp cheddar cheese, cubed (1/2-inch)
2 tablespoons flour, plus
2 teaspoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 1/3 cups half-and-half cream
1 1/3 cups whipping cream
2/3 cup sour cream
2 large eggs
3/4 teaspoon Worcestershire sauce
5 ounces more extra-sharp cheddar cheese, grated

Steps:

  • Preheat oven to 350°F.
  • Butter a 13x9x2 inch glass baking dish.
  • In a large pot of boiling salted water, cook macaroni al dente.
  • Drain and place in the buttered dish.
  • Add the cubed cheddar and combine.
  • Whisk flour, salt, mustard, pepper, cayenne and nutmeg in a medium bowl until no lumps are visible.
  • Gradually whisk in half-and-half, followed by the whipping cream and finally the sour cream.
  • Add eggs and Worcestershire sauce.
  • Whisk well to blend.
  • Pour mixture over macaroni and cheese mixture.
  • Sprinkle with the grated cheese.
  • Bake in the center of the oven, 25 minutes until edges are set but center is still liquid.
  • Remove from oven and let stand about 10 minutes to thicken sauce.
  • The sauce will still be creamy.

Nutrition Facts : Calories 387.7, Fat 29.3, SaturatedFat 17.8, Cholesterol 130.4, Sodium 582.3, Carbohydrate 18.7, Fiber 0.7, Sugar 1.4, Protein 12.9

CRACKARONI (MACARONI AND CHEESE)



Crackaroni (Macaroni and Cheese) image

The most awesome macaroni and cheese ever! So addictive, we call it "crackaroni." You just can't stop eating this fabulously creamy concoction. I slightly changed the recipe of a coworker who brought it to a potluck. Proceed at your own risk. I can't be responsible for the rise in your cholesterol levels.

Provided by Kate 8

Categories     Cheese

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 lb macaroni (I prefer bowtie)
4 tablespoons butter
4 tablespoons flour
2 cups milk
1 teaspoon salt
1 teaspoon sugar
white pepper (optional)
8 ounces Velveeta cheese (cubed)
8 ounces sour cream
8 ounces small curd cottage cheese
2 cups sharp cheddar cheese (grated)
paprika

Steps:

  • Cook and drain macaroni slightly al dente. Place in greased 2 qt casserole dish.
  • Melt butter over medium heat. Add flour for a light roux.
  • Stirring constantly, gradually add the milk, cooking until thickened.
  • Add pepper, salt and sugar, mixing thoroughly.
  • Add Velveeta cubes and stir until melted.
  • Add sour cream and cottage cheese, stirring until well combined.
  • Pour over macaroni and mix well. It will look "cheesy" but will soak into the macaroni during cooking.
  • Spread cheddar cheese over the top.
  • Sprinkle with paprika.
  • Bake at 350 for 45-50 minutes.

Nutrition Facts : Calories 496, Fat 31.1, SaturatedFat 19, Cholesterol 96.2, Sodium 1095, Carbohydrate 32.5, Fiber 1, Sugar 5.5, Protein 21.5

Tips:

  • Use a good quality cheddar cheese. This will make a big difference in the flavor of your mac and cheese.
  • Shred your own cheese. Pre-shredded cheese contains additives that can prevent it from melting smoothly.
  • Cook the macaroni until it is al dente. This means that it should be tender, but still have a slight bite to it.
  • Make sure the cheese sauce is thick and creamy. You can add more milk or cream if necessary.
  • Season the mac and cheese to your taste. Add salt, pepper, and garlic powder until it tastes just the way you like it.
  • Top the mac and cheese with breadcrumbs or crushed crackers before baking. This will give it a golden brown crust.
  • Let the mac and cheese cool for a few minutes before serving. This will help it to set and firm up.

Conclusion:

Crackaroni macaroni and cheese is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy cheese sauce, crispy breadcrumbs, and tender macaroni, it is sure to be a hit with everyone. So next time you are looking for a quick and easy meal, give this recipe a try!

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