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Gluten Free Cracker Barrel Macaroni and Cheese Recipe in a casserol dish, seasoned with black pepper


Craving the homestyle goodness of Cracker Barrel’s renowned Macaroni and Cheese without the gluten?

Our Gluten-Free Copycat Cracker Barrel Macaroni and Cheese Recipe is your key to enjoying that comforting, cheesy delight at your own table.

  • Total Time: 40 min
  • Yield: 6 1x


Units Scale
  • 2 1/2 cups uncooked gluten-free pasta (use a corn-blend and avoid rice flour or chickpea based gluten free pasta)
  • 2 tablespoons butter
  • 2 tablespoons 1:1 gluten-free flour (we like Namaste brand or Cup4Cup)
  • 1 cup chicken broth
  • 1 1/2 cups Heavy Whipping Cream
  • 2 1/2 cups Colby Cheese (shredded)
  • Salt and Pepper to taste
  • Optional: 1 cup gluten free Panko bread crumbs, 1 cup diced ham, 1 cup cooked bacon


  1. Preheat the oven to 350°F
  2. Cook gluten-free pasta according to package instructions until al dente. Drain, rinse with cold water and set aside.
  3. Shred cheese.
  4. In a large pot, melt butter over medium heat. Add the gluten-free flour and whisk until a thick paste / roux is formed.
  5. Gradually pour chicken broth over the roux, stirring constantly.
  6. Add the cream and stir until the sauce thickens.
  7. ​Add the shredded cheese and stir until it melts.
  8. Stir in the cooked gluten-free macaroni and mix well, until the macaroni is completely coated in the creamy sauce.
  9. Add a little bit of salt and pepper to taste.
  10. Pour the mac and cheese into an oven-safe dish, like a cast iron skillet or casserole dish.
  11. Top with gluten-free breadcrumbs (optional).
  12. Bake uncovered for 10 minutes or until the edges and breadcrumbs are golden brown.
  13. ​Enjoy!


An 8-ounce block of cheese typically makes 2 cups of shredded cheese. For this recipe, you’ll want to purchase at least a 12-ounce block of cheese.

  • Author: Anna Luther
  • Prep Time: 10 min
  • Cook Time: 30 min