Macaroni and Cheese- Homemade & Crusty! – a delicious recipe with cream cheese, elbow macaroni, Barrel Cheese, breadcrumbs, mozzarella cheese, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Boil your water and throw in your elbow macaroni until tender and ready to eat.
2
While it is cooking, shred up the Cracker Barrel and the mozzerella together in a bowl.
3
Get the pan that you will be baking your mac and cheese in and spray the bottom (or oil it up lightly).
4
Then coat the bottom of the pan with bread crumbs.
5
Once the macaroni is done, strain it and put it back in the pot you cooked it inches Take the 2 cups of sour cream and the 2 cream cheese and mix them together with the macaroni.
6
Once it is all mixed and stirred, pour it into the baking pan and mix in 1/2 the Cracker Barrel and the Mozzerella shreddings.The macaroni should still be hot and melt all together.
7
Flatten out the top and even it out and put on the other 1/2 of the cheeses and sprinkle some more bread crumbs on top ( dont forget the corners!
8
).
9
Place the pan in a pre-heated 400 degree oven and bake for approximately 1 hour until all the cheeses are melted together and the bread crumbs form a crusty topping.
10
Eat it up- It sticks to your ribs for the night.
11
You won't be diappointed with this dish!
1722
kcal
Calories
142
g
Fat
31
g
Carbs
82
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 16 ounces cream cheese, 2 lbs elbow macaroni, 30 ounces Cracker Barrel Cheese, 1 cup breadcrumbs, and more.
Yes, Macaroni and Cheese- Homemade & Crusty! falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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