The Secret Recipe Blog

Nothing reminds me of old fashioned home cooking more than Cracker Barrel. This Macaroni and Cheese is just like Mom used to make!

2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1 tsp. dry mustard
2 1/2 cups milk
2 cups cheddar (8 oz.), divided
2 cups elbow macaroni (8oz.)
1/4 cup buttered bread crumbs
paprika

In saucepan, melt butter. Blend in flour, salt, and mustard. Add milk, stir constantly until sauce thickens a little. Add 1 1/2 cups cheese, heat until melted, stirring.
Remove from heat.

Meanwhile, cook macaroni as directed; drain. Combine with sauce in a buttered 2 quart casserole; top with remaining cheese, then buttered bread crumbs and sprinkle with paprika.
Bake at 375′ about 20-25 minutes or until nicely browned.

Serves 4-6

(107 votes, average: 3.67 out of 5)

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Here is another Cracker Barrel favorite.  This recipe is so simple, and the results are just too good!  When I’m in a jam I usually turn to this recipe because I usually already have all the ingredients available in my kitchen.

Ingredients:
1 lb. Chicken Breast Tenders
1/2 C Italian Dressing (drain spices and discard spices)
1 tsp Fresh Lime Juice
1 1/2 tsp Honey

Preparation:
Mix dressing, lime juice and honey together. Pour over chicken tenders, making sure all tenders are covered, marinate for 1 hour.
Grill the chicken tenders to lightly golden in color but not dry.

I serve mine with mashed potatoes and some fresh vegetables.

(96 votes, average: 3.64 out of 5)

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One of my favorite parts of a road trip are the welcoming signs for Cracker Barrel along the highway.  The food at Cracker Barrel is the next best thing to good old home cooking!  I love the chicken salad for lunch.  Try it out for yourself…

2 pounds chicken breasts
2 ribs celery, cut in chunks
2 chicken bouillon cubes
2 cans (3 oz.) chunk chicken; shredded fine
2 tablespoons dill pickle relish
2 tablespoons onion, diced fine
1/4 cup celery, minced fine
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons Miracle Whip Salad Dressing
lettuce, torn
cheddar cheese wedges
1 tomato, quartered
hard boiled egg halves
extra dressing

Cook chicken breast in enough water to cover with celery chunks and
bouillon cubes. When tender, remove from broth. Refrigerate till very
cold.

Cut into bite-size pieces and combine with canned chicken, relish,
onion, celery, mayonnaise, sour cream, and Miracle Whip. Place scoop
of salad on lettuce and surround by cheese, tomato and egg.

I like to get a nice loaf of fresh baked bread to serve this on.

(37 votes, average: 3.81 out of 5)

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One of my favorite things about taking road trips is you always pass a Cracker Barrel. Great breakfast food and home-style dinners. I normally order the ham and a side of baby limas with a cold root beer. I make this at home when I cook pork roast.

1 Chicken Bouillon Cube
1 c. water
1 strip bacon
2 pinches red pepper flakes
1 clove garlic, peeled and lightly smashed
1 16oz. bag frozen baby limas

1. Bring water and bouillon to boil.
2. Add all ingredients. Cover pan and turn heat to simmer. Cook at least 25 minutes.
3. Salt and pepper to taste. Serve.

(34 votes, average: 3.88 out of 5)

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