Chick Fil A Mac and Cheese Recipe

Copycat Chick Fil A mac and cheese in bowl with parsley sprinkled on top.

5 from 2 votes

Chick Fil A Mac and Cheese Recipe

This copycat Chick-fil-A Mac and Cheese is creamy, cheesy, and baked with a five-cheese sauce and golden top in about 30 minutes.

Prep Time10

Cook Time32

Total Time42

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

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 9x13 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.

Video

Notes

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.
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.

Store. 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. 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.

Nutrition