Cracker Barrel Macaroni And Cheese

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup low sodium chicken broth
• 1/2 cup cream
• 2 1/2 cups shredded colby cheese
• 2 1/2 cups uncooked pasta
• 1 teaspoon salt

1. In a saucepan, melt butter over medium low heat; add the flour a little bit at a time whilst whisking to make a roux.
2. Heat the broth.
3. Next, add the broth to the roux, and stir with the whisk; this will thicken as it heats.
4. Add a little cream, watching for the desired consistency.
5. Bring 4 cups water to a boil in a separate pot; add salt and pasta.
6. In the other pot, add shredded cheese a 1/4 of a cup at a time whilst stirring with a spoon. When you have about one cup of cheese in you can add the rest of the cheese.
7. Cook the pasta until al dente; strain and combine with the cheese sauce.
8. Pour the mix into a casserole and bake uncovered in a preheated oven set to 350u0b0F for about 10 minutes.
9. Keep an eye on the mac & cheese, you want it to brown around the edges and in patches on top.
10. Remove and let stand for 10 minutes before serving. Enjoy!

butter, flour, chicken broth, cream, colby cheese, pasta, salt

Taken from www.food.com/recipe/cracker-barrel-macaroni-and-cheese-115126 (may not work)