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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Copycat Cracker Barrel Macaroni and Cheese Recipe

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This recipe for Copycat Cracker Barrel Macaroni and Cheese is from That's Just Pop !!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups uncooked elbow macaroni
1 package (16 ounces) process cheese (Velveeta), cubed
2 cups shredded Mexican cheese blend
2 cups shredded white cheddar cheese
1-3/4 cups whole milk
1 can (12 ounces) evaporated milk
3/4 cup butter, melted
3 large eggs, lightly beaten
Directions:
Directions:
Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients.
Cook, covered, on low until a thermometer reads at least 160°, 2 to 2-1/2 hours, stirring once. Yield: 16 servings (3/4 cup each).
Personal Notes:
Personal Notes:
The reason I love this recipe above all the other Mac N Cheese recipes that I have is that I can make it awhile ahead of time and it stays good in the crockpot, without going dry or gritty.

 

 

 

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