Chick Fil A Mac and Cheese Recipe
This Chick-fil-A mac and cheese copycat recipe is rich, creamy, and tastes just like the real thing making it an instant family favorite.
Servings: 8
Ingredients
Pasta
- 3 cups elbow macaroni, 12 ounces
- 1 teaspoon salt
- 1 tablepsoon butter
Cheese Sauce
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2½ cups milk
- 1 cup half and half
- 2 cups medium cheddar, freshly grated
- 2 cups white cheddar, freshly grated
- ½ cup Romano cheese, freshly grated
- ½ 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.
- In a large pot, add water and bring to a boil. Add elbow macaroni and salt and boil for 8-9 minutes. Drain pasta and add pasta back to the pot with the butter and mix to coat.
- Make the cheese mix by combining medium cheddar, white cheddar, Romano, and Parmesan cheeses in a small bowl. Reserve 1 cup of the combined cheeses.
- Make the cheese sauce by adding the butter to a large skillet over medium heat and melting. Add the flour and whisk for about 1 minute, to create a roux. Whisk in the milk and half and half and cook, whisking often, for 6-7 minutes.
- Turn heat to low and add the remaining combined cheese mix to the roux/sauce mixture. Whisk until melted and smooth.
- 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 combined cheese. Bake for 15 minutes, or until the cheese is melted.
- Let cool for 5 minutes, then serve warm.
Video
Notes
Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
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.
Freeze: This mac and cheese can be frozen (before baking) for up to 2 months. Thaw overnight in the fridge and bake as directed.
Nutrition
Serving: 1g | Calories: 582kcal | Carbohydrates: 50g | Protein: 28g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 1182mg | Potassium: 333mg | Fiber: 2g | Sugar: 7g | Vitamin A: 891IU | Vitamin C: 0.3mg | Calcium: 679mg | Iron: 1mg