This Chick-fil-A Mac and Cheese copycat recipe is creamy, cheesy, and made with a rich five-cheese sauce, tender elbow macaroni, and a golden, bubbly topping. Our kids love Chick-fil-A, especially their nuggets and mac and cheese, so we knew we had to recreate this restaurant favorite at home. After making our own version, the kids could barely tell the difference!
The secret to this homemade Chick-fil-A Mac and Cheese is the combination of American cheese, cheddar, white cheddar, Parmesan, and Romano. The American cheese helps create that smooth, creamy sauce, while the other cheeses add plenty of flavor. It’s an easy baked pasta recipe that is great as a side dish for chicken, holiday meals, potlucks, or family dinners.
We love that this copycat recipe makes enough to feed the whole family and lets us enjoy one of our favorite restaurant sides right at home. For more family favorites, try our Chick Fil A Nuggets and Chick Fil A Sauce., Homemade Mac and Cheese, and Baked Mac and Cheese.
Why You’ll Love It + Why It Works:
- Tastes Like the Favorite. Our kids could not tell the difference between this homemade version and Chick-fil-A’s Mac and Cheese.
- Plenty to Share. A 9×13-inch pan makes enough for family dinner, parties, and potlucks.
- Five-Cheese Sauce. Cheddar, white cheddar, Parmesan, and Romano give the sauce plenty of creamy, cheesy flavor.
- Freshly Grated Cheese Melts Better. Grating the cheese yourself helps create a smoother sauce without the coating found on many pre-shredded cheeses.
- A Roux Keeps It Creamy. Butter and flour thicken the milk and half-and-half so the cheese sauce coats every noodle.
Chick-fil-A Mac and Cheese Ingredients
- Elbow macaroni, 12 ounces (3 cups): Creates the classic pasta base and holds the creamy cheese sauce well.
- Salt (1 teaspoon): Seasons the pasta water so the macaroni has flavor from the start.
- Butter (1 tablespoon): Coats the drained pasta and helps keep it from sticking together.
- Butter (4 tablespoons): Creates the rich base for the cheese sauce.
- All-purpose flour (4 tablespoons): Thickens the sauce and helps it coat the pasta.
- Milk (2½ cups): Adds creaminess and helps create the sauce.
- Half and half (1 cup): Makes the cheese sauce richer and smoother.
- American cheese (2 cups, chopped or torn): Melts very smoothly and gives the sauce that creamy, velvety texture that is closer to Chick-fil-A’s mac and cheese.
- Medium cheddar (1½ cups, freshly grated): Adds the classic cheddar flavor and helps keep the sauce rich and cheesy.
- White cheddar (1 cup, freshly grated): Adds a slightly sharper flavor and gives the cheese sauce more depth.
- Parmesan cheese (¼ cup, freshly grated): Adds nutty, salty flavor without overpowering the sauce.
- Romano cheese (¼ cup, freshly grated): Adds a savory, salty finish that helps round out the cheese blend.
- Salt, or to taste (1 teaspoon): Seasons the cheese sauce.
- Ground black pepper, or to taste (½ teaspoon): Adds simple warmth and balance.
How to Make Chick-fil-A Mac and Cheese
PREP. Preheat your oven to 350°F.
PASTA. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 10 to 12 minutes, until the noodles are nice and tender but not falling apart. Drain well, return to the pot, and stir in 1 tablespoon butter to coat.
CHEESE SAUCE. Combine the medium cheddar and white cheddar. Remove 1 cup of the cheddar mixture and set aside for topping.
Melt 4 tablespoons butter in a large skillet or pot over medium heat. Whisk in 4 tablespoons flour and cook for about 1 minute. Slowly whisk in the milk and half-and-half and cook, whisking often, until the sauce thickens enough to lightly coat the back of a spoon.
Reduce the heat to low. Add the American cheese and stir until completely melted and smooth. Add the remaining cheddar mixture, Parmesan, and Romano a little at a time, stirring until each addition melts before adding more.
BAKE. Add buttered pasta to the cheese sauce and stir to combine, adding about 1 teaspoon salt and ½ teaspoon pepper, to taste.
Pour this mixture into a lightly greased 9×13 dish and sprinkle with the reserved 1 cup of cheese. Bake for 15 minutes, or until the cheese is melted, then broil for 1 to 2 minutes until the top is lightly browned and bubbly.
Kristyn’s Recipe Tips
- Grate the cheese yourself. Freshly grated cheese melts more smoothly than pre-shredded cheese.
- Cook the roux for a minute. This removes the raw flour taste before adding the milk.
- Lower the heat before adding cheese. High heat can make a cheese sauce grainy or oily.
- Add cheese gradually. Adding it a little at a time helps each addition melt smoothly into the sauce.
- Save cheese for the top. Reserve 1 cup so you get that cheesy finish over the entire pan.
- Make it ahead. Assemble earlier in the day, refrigerate, and add a few extra minutes when baking it cold.
Chick Fil A Mac and Cheese Recipe
Ingredients
Pasta
- 3 cups elbow macaroni, 12 ounces
- 1 teaspoon salt
- 1 tablepsoon butter
Cheese Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2½ cups milk
- 1 cup half and half
- 2 cups American cheese, chopped or torn
- 1 1/2 cups medium cheddar cheese freshly grated
- 1 cup White cheddar cheese freshly grated
- 1/4 cup Romano cheese
- 1/4 cup Parmesan cheese, freshly grated
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
Instructions
- Preheat your oven to 350°F.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 10 to 12 minutes, until the noodles are nice and tender but not falling apart. Drain well, return to the pot, and stir in 1 tablespoon butter to coat.
- Combine the medium cheddar and white cheddar. Remove 1 cup of the cheddar mixture and set aside for topping.
- Melt 4 tablespoons butter in a large skillet or pot over medium heat. Whisk in 4 tablespoons flour and cook for about 1 minute. Slowly whisk in the milk and half-and-half and cook, whisking often, until the sauce thickens enough to lightly coat the back of a spoon.
- Reduce the heat to low. Add the American cheese and stir until completely melted and smooth. Add the remaining cheddar mixture, Parmesan, and Romano a little at a time, stirring until each addition melts before adding more.
- Add pasta to the cheese sauce and stir to combine, adding salt and pepper, to taste.
- Pour this mixture into a lightly greased 9×13 dish and sprinkle with the reserved 1 cup of cheese. Bake for 15 minutes, or until the cheese is melted, then broil for 1 to 2 minutes until the top is lightly browned and bubbly.
- Let cool for 5 minutes, then serve warm.
Notes
- Grate the cheese yourself. Freshly grated cheese melts more smoothly than pre-shredded cheese.Cook the roux for a minute. This removes the raw flour taste before adding the milk.
- Lower the heat before adding cheese. High heat can make a cheese sauce grainy or oily.
- Add cheese gradually. Adding it a little at a time helps each addition melt smoothly into the sauce.
- Save cheese for the top. Reserve 1 cup so you get that cheesy finish over the entire pan.
- Make it ahead. Assemble earlier in the day, refrigerate, and add a few extra minutes when baking it cold.
- To freeze, wrap it again with aluminum foil and freeze for up to 3 months. To enjoy, thaw if needed, and bake per recipe directions.
Nutrition
Recipe FAQ
High heat can cause cheese to separate. Turn the heat to low before adding the cheese, use freshly grated cheese, and stir just until melted and smooth.
Overcooking the pasta or baking too long can dry out the sauce. Bake just until the cheese is melted and the mac and cheese is hot and creamy.
Prepare the Chick-fil-A mac and cheese according to the recipe. Do not bake, instead allow it to cool. Cover the dish tightly with plastic wrap, and keep it in the fridge for 1-2 days.
To freeze, wrap it again with aluminum foil and freeze for up to 3 months. To enjoy, thaw if needed, and bake per recipe directions.
Leftovers can be divided into individual airtight containers and stored in the refrigerator for 3-4 days in the freezer for up to 2 months.
Reheat (Oven): For the creamiest results, place mac and cheese in a baking dish, cover with foil, and warm at 350°F for 15–20 minutes. Add a splash of milk before baking if it seems a little dry.
Reheat (Microwave): Heat in a microwave-safe dish with a splash of milk, stirring halfway through. Heat in 30–40 second intervals until warm.
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This recipe was originally published August 2024.
