Recreate a drive-thru classic at home with this copycat recipe for Chick-fil-A mac and cheese. It brings together a blend of cheeses for an indulgent dish with a crispy top.
Copycat Chick-fil-A Mac and Cheese
Updated Oct. 04, 2024
The definition of comfort food is a bowl of creamy, cheesy goodness. In other words: this copycat Chick-fil-A mac and cheese. We love copycat recipes that let us recreate restaurant mainstays at home, and this copycat mac and cheese recipe stays true to the original. It features a blend of cheeses for a rich flavor and is baked in the oven for a crispy layer on top.
Pair the mac with copycat Chick-fil-A nuggets or a good green salad.
Copycat Chick-fil-A Mac and Cheese Ingredients
- Elbow macaroni: The go-to pasta shape for mac and cheese; it holds the cheese sauce well.
- Butter:Â This will create a roux with the flour and thicken the cheese sauce.
- All-purpose flour:Â All-purpose flour is good for a roux because of its protein content. You can use wheat flour instead if that’s what you have, but avoid self-rising flour.
- Whole milk:Â This is the sauce’s main liquid.
- Heavy whipping cream: This contributes richness and creaminess for a flavorful sauce.
- Paprika:Â A hint of smokiness from paprika cuts through the cheese.
- Sharp cheddar cheese: Part of this will go into the sauce, and the other part will be sprinkled on top of the noodles before baking.
- Romano cheese: This is a hard, salty cheese with a more intense flavor than Parmesan.
- Parmesan cheese: Parmesan is a bit sweeter and integrates some nutty notes.
- American cheese:Â Yes, American cheese! It melts well, becoming creamy and smooth.
Directions
Step 1: Cook the macaroni
Preheat the oven to 400°F. Cook the pasta according to package directions. Drain the noodles and set aside.
Step 2: Make the cheese sauce
In a large sauce pot, melt the butter over medium heat. Stir in the flour and cook until lightly browned, whisking constantly, one or two minutes. Gradually add the milk, cream, salt, pepper and paprika, and cook until thickened, three to four minutes.
Add 1 cup of the sharp cheddar as well as the Romano, Parmesan and American cheeses. Stir until the cheeses have melted, then stir in the cooked macaroni.
Step 3: Bake the mac and cheese
Transfer the mixture to a greased 13×9-inch baking dish. Sprinkle with the remaining 1/2 cup cheddar cheese. Bake until the cheese is bubbly and the edges are golden brown, 20 to 25 minutes.
Copycat Chick-fil-A Mac and Cheese Variations
- Switch up the pasta: Elbow pasta is traditional in mac and cheese, but other short pasta shapes will work. Think shells, cavatappi or even penne.
- Make two meals in one:Â Mac and cheese meets cheeseburgers when you add ground beef. Consider adding fresh tomatoes and onions or scallions as well.
- Ramp up the heat:Â Top the mac and cheese with sliced jalapeno. (Heads up: The seeds are often the spiciest part.) We’re fans of putting in some salty bacon to balance out the heat.
How to Store Copycat Chick-fil-A Mac and Cheese
Store this mac and cheese in the fridge for up to four days in an airtight container. We prefer to reheat on the stove or in the oven (warm it at 350°, until heated through).
Can you freeze copycat Chick-fil-A mac and cheese?
Yep! Make sure your mac and cheese has cooled completely before transferring to a freezer-safe container. Eat within two or three months for the best taste and texture.
Copycat Chick-fil-A Mac and Cheese Tips
How should I cook my pasta?
We recommend al dente for this copycat Chick-fil-A mac and cheese recipe; you don’t want it to be too soft or the texture will be lost in the cheese.
Why is my sauce curdling?
Try portioning out your cheese and adding it in batches rather than all at once.
What kind of cheese should I buy?
Buying higher-quality cheese will yield a better-quality dish. Aim to buy cheese that you shred or grate yourself, rather than what’s pre-shredded or sliced. It’ll have a stronger flavor and could have a better texture, elevating this copycat mac and cheese.
Copycat Chick-fil-A Mac and Cheese
Prep Time
30 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 1 pound uncooked elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon paprika
- 1-1/2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Romano cheese
- 1/2 cup shredded Parmesan cheese
- 4 slices American cheese
Directions
- Preheat oven to 400°. Cook macaroni according to package directions. Drain; set aside.
- In a large sauce pot, melt butter over medium heat. Stir in flour; cook until lightly browned, whisking constantly, 1-2 minutes. Gradually add milk, cream, salt, pepper and paprika, cook until thickened, 3-4 minutes. Add 1 cup sharp cheddar, Romano, parmesan and American cheeses until cheeses have melted. Stir in cooked macaroni.
- Transfer mixture to a greased 13x9-in. baking dish. Sprinkle with remaining 1/2 cup sharp cheddar. Bake until cheese is bubbly and edges are golden brown, 20-25 minutes.
