Cracker Barrel Mac & Cheese Telefono

Everyone loves a good mac and cheese. This recipe is great because you can easily substitute or add ingredients to make it your own. Add bacon…why not? Substitute cheddar for habanero heat…go for it? This recipe is a winner but you can make it a champion.



Prep Time


Cook Time



  • 2 cups macaroni, raw
  • 1 cup Cracker Barrel old cheddar, grated
  • ½ cup Kraft grated parmesan
  • ¾ cup Cracker Barrel pizza mozz, 1cm cubes
  • 2 tbsp butter
  • 2 tbsp flour
  • 3 cups milk
  • ½ tsp dijon
  • 2 tbsp onion, minced
  • 1pc garlic clove, minced
  • 1 tbsp canola oil
  • salt
  • pepper


1. Preheat oven to 400F
2. Cook macaroni in boiling salted water until just tender. Drain, toss in 1 tbsp oil, and set aside.
3. In a large pan on the stovetop heat butter over medium heat until melted and frothy.
4. Add in onions and garlic and cook until fragrant and translucent.
5. Add in flour and cook for 30 seconds.
6. Slowly add in cold milk whisking to incorporate without any lumps forming.
7. Stirring occasionally allow the mixture to come to a simmer.
8. Add in cheddar and half of the Kraft parmesan and whisk to combine.
9. Add Dijon mustard and season to taste with salt and white pepper. Taste.
10. Remove from heat and stir in cooked macaroni.
11. Transfer pasta to baking dish and then loosely stir in the mozzarella cubes. Do not over mix. To get the “telefono” effect the cheese cubes should not be fully incorporated into the sauce at this point. The cheese cubes should melt during the baking process.
12. Top pasta with remaining parmesan cheese and panko bread crumb.
13. Bake 15-20 minutes or until golden brown on top.