I could not believe how creamy that Cracker Barrel sauce is, and this one is just as good. It is rich and full of real cheese that makes the flavors even better. It is the perfect recipe for kids, or a fancy Thanksgiving meal.
Check out what my friends over at Six Sister’s Stuff have to say about this recipe:
“When I was in college, Lauren and I went on a service trip to Mexico over Christmas break. It was a great experience – and we still reminisce about it all the time. I remember it started to snow and we ran into one of the homes we were working next to and the sweet woman had made us the most delicious white cheddar mac and cheese I’ve ever eaten. I still dream about it to this day. I decided to redo our baked mac and cheese with a white cheddar twist, and it was a success.”
Can you imagine getting the full experience over in Mexico? I think it would make it even yummier! But do not despair, you can have this awesomeness right from the comfort of your home!
Ingredients
1 lb small shells (or orecchiette pasta)
1/2 cup Land O’ Lakes butter, divided
6 tablespoons Gold Medal flour
4 1/2 cups McArthur milk
2 1/2 cups Kraft shredded white cheddar cheese
1 1/2 cups Kraft shredded parmesan cheese
1 teaspoon ground mustard
1 teaspoon salt
pinch of pepper
Instructions
Cook pasta according to package instructions. Drain and set aside.
In a saucepan, heat 1/2 cup butter until melted.
Slowly whisk in flour until blended, and then slowly add in the milk. Bring mixture to a boil and continue stirring until it starts to thicken. Add in cheese, mustard, salt, and pepper until smooth.
Add macaroni to the sauce and stir until completely combined.
Serve topped with extra parmesan cheese and a sprinkle of pepper.
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Quick Tip: Add some veggies to this for color and taste
Thanks again to Six Sister’s Stuff for this amazing recipe.
