CRACKER BARREL, macaroni n' cheese
Whole food · Restaurant Foods
Photo: Wikipedia
Cracker Barrel's macaroni n' cheese is a rich, creamy, and comforting side dish featuring tender elbow pasta enveloped in a smooth, savory cheese sauce. Its texture is soft and cohesive, with a distinct, mild cheddar flavor profile that is both familiar and satisfying. Nutritionally, it provides a solid source of protein and fat per 100g, making it a more substantial option than many simple pasta sides.
Calorie split: 13% protein · 32% carbs · 54% fat
↓ Full nutrition💚 Why it's loved
People love it for its nostalgic, homestyle flavor and the perfect balance of creamy sauce and soft pasta. It's a versatile comfort food that pairs well with proteins like fried chicken or barbecue, and is a staple of Southern U.S. cuisine.
⚠️ Watch-outs & how to enjoy it better
Its high fat and calorie density can be a concern for those monitoring intake, and the refined pasta may cause blood-sugar spikes. To counteract this, pair it with a fiber-rich vegetable like steamed broccoli and a lean protein like grilled chicken to slow digestion and balance the meal.
Key benefits
- Provides a good source of protein for muscle maintenance.
- Offers a significant amount of dietary fat for satiety and energy.
- A calorie-dense option suitable for those needing energy-rich meals.
- Contains a small amount of dietary fiber from the pasta.
- A familiar comfort food that can support emotional well-being.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Cracker Barrel's macaroni n' cheese is often prepared using a blend of cheeses, including cheddar, to achieve its signature smooth, melty texture and balanced flavor.
Full nutrition (USDA data · scales with serving)
| Water | 64.5 g |
| Energy | 194 kcal |
| Energy | 812 kj |
| Protein | 6.5 g |
| Total lipid (fat) | 11.8 g |
| Ash | 1.6 g |
| Carbohydrate, by difference | 15.6 g |
| Fiber, total dietary | 1.1 g |
| Total Sugars | 2.8 g |
| Sucrose | 0.00 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 2.7 g |
| Maltose | 0.13 g |
| Galactose | 0.00 g |
| Starch | 12.2 g |
| Calcium, Ca | 145 mg |
| Iron, Fe | 0.57 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 202 mg |
| Potassium, K | 127 mg |
| Sodium, Na | 375 mg |
| Zinc, Zn | 0.83 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.13 mg |
| Selenium, Se | 16.9 ug |
| Thiamin | 0.10 mg |
| Riboflavin | 0.25 mg |
| Niacin | 0.71 mg |
| Pantothenic acid | 0.47 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 28.0 ug |
| Vitamin B-12 | 0.19 ug |
| Vitamin A, RAE | 61.0 ug |
| Retinol | 59.0 ug |
| Carotene, beta | 19.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 230 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 47.0 ug |
| Vitamin E (alpha-tocopherol) | 0.73 mg |
| Tocopherol, beta | 0.09 mg |
| Tocopherol, gamma | 4.2 mg |
| Tocopherol, delta | 1.4 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.17 mg |
| Tocotrienol, gamma | 0.02 mg |
| Tocotrienol, delta | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.2 g |
| SFA 4:0 | 0.11 g |
| SFA 6:0 | 0.09 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.16 g |
| SFA 14:0 | 0.52 g |
| SFA 15:0 | 0.06 g |
| SFA 16:0 | 2.1 g |
| SFA 17:0 | 0.04 g |
| SFA 18:0 | 0.82 g |
| SFA 20:0 | 0.03 g |
| SFA 22:0 | 0.03 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 2.8 g |
| MUFA 14:1 | 0.05 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.09 g |
| MUFA 16:1 c | 0.07 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 2.6 g |
| MUFA 18:1 c | 2.5 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 3.9 g |
| PUFA 18:2 | 3.5 g |
| PUFA 18:2 n-6 c,c | 3.3 g |
| PUFA 18:2 CLAs | 0.04 g |
| PUFA 18:3 | 0.45 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.42 g |
| PUFA 18:3 n-6 c,c,c | 0.02 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.22 g |
| Fatty acids, total trans-monoenoic | 0.15 g |
| TFA 16:1 t | 0.02 g |
| TFA 18:1 t | 0.13 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.07 g |
| Fatty acids, total trans-polyenoic | 0.07 g |
| Cholesterol | 18.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.07 g |
| Threonine | 0.18 g |
| Isoleucine | 0.31 g |
| Leucine | 0.66 g |
| Lysine | 0.59 g |
| Methionine | 0.17 g |
| Cystine | 0.10 g |
| Phenylalanine | 0.38 g |
| Tyrosine | 0.26 g |
| Valine | 0.38 g |
| Arginine | 0.29 g |
| Histidine | 0.22 g |
| Alanine | 0.20 g |
| Aspartic acid | 0.38 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.19 g |
| Proline | 0.84 g |
| Serine | 0.36 g |
| Hydroxyproline | 0.00 g |
FAQ
Is Cracker Barrel's macaroni n' cheese gluten-free?
No, it is typically made with wheat-based pasta and contains gluten.
How does its nutrition compare to homemade mac and cheese?
Restaurant versions like this are often higher in fat and sodium for enhanced flavor and texture, while homemade versions allow for control over ingredients and portion sizes.
Can I make a lighter version at home?
Yes, you can use whole-wheat pasta, reduce cheese and butter, incorporate milk or Greek yogurt, and add vegetables like cauliflower to boost fiber and nutrients.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.94 kcal/g · 13% calories from protein · 1.1 g fiber · 2.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.95 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.