Macaroni & Cheese - Cracker Barrel Copycat

• flour↗2 tablespoons
• low sodium chicken broth↗1 cup
• heavy whipping cream↗1⁄2 cup
• shredded colby cheese2 1⁄2 cups
• uncooked elbow macaroni↗2 1⁄2 cups
• flour↗2 tablespoons
• salt↗1 teaspoon

Step-by-step instructions

1. 1

   In a sauce pan melt butter over medium low heat then add the flour a little bit at a time while whisking to make a roux. Heat the broth. Next add the broth to the roux, stir with the whisk. This will thicken as it heats. Next add a little cream watch for consistency.Bring 4 cups water to a boil in a separate pot, add salt, and pasta.

2. 2

   In the other pot add shredded cheese a 1/4 of a cup at a time while stirring with a spoon. When you have about one cup of cheese in you can add the rest of the cheese.

3. 3

   Cook the pasta 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. **Optional, you can mix melted butter and bread crumbs and sprinkle lightly on top.

4. 4

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

5. 5

   Let stand for 10 min before serving.