Chick-fil-A Mac and Cheese

5 from 2 votes

This Chick-fil-A Mac and Cheese copycat recipe combines tender macaroni with a rich, creamy cheese sauce and a golden baked cheese topping.

Prep Time20

Cook Time10

Total Time30

Course: Side Dish

Cuisine: American

Keyword: chick-fil-a macaroni and cheese

Servings: servings

Calories: 458kcal

Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil over high heat.
Add the pasta and boil until the noodles are al dente, then drain and set aside.
16 ounces elbow macaroni
In a large saucepan over medium heat, melt the butter.
¼ cup butter
Turn the heat to low and whisk in the flour. Whisk and mix continuously for about 4-5 minutes until it is thick.
¼ cup all-purpose flour
Slowly pour in the cream and whole milk over low heat, whisking constantly until the mixture forms a thick sauce.
1 cup heavy cream, 2 ½ cups whole milk
Stir in the four cheeses until they melt into the milk mixture and form a creamy sauce. Remove from the heat.
1 ¾ cup shredded sharp cheddar, ¾ cup shredded parmesan, 1 cup shredded romano cheese, 8 slices American cheese
Add the salt, paprika, and pepper to taste, mixing well to combine.
1 teaspoon salt, ⅛ teaspoon ground paprika, Freshly ground black pepper to taste
Fold the macaroni into the sauce, stirring gently until the noodles are coated with the sauce.
Pour the mixture into the prepared baking dish and sprinkle the surface evenly with more shredded cheddar cheese. Place in the oven and bake for 5 minutes, then put the broiler on low and cook for an additional 5 minutes.
Remove from the oven, let stand for 5 minutes, then serve.
Store leftovers in an airtight container in the fridge for up to 5 days.

Grate your own cheese: Blocks of cheese typically melt more smoothly than pre-shredded varieties, which often contain anti-caking ingredients.
Don't overcook the macaroni: Cook it only until al dente because it will continue cooking slightly in the oven.
Keep the heat low when adding cheese: High heat can cause cheese sauce to become grainy or separate.
Add the milk gradually: Slowly whisking it into the roux is the easiest way to create a smooth sauce.
Watch the broiler: You want a golden, bubbly top without burning the cheese.
Let it rest: Five minutes gives the sauce time to settle and cling to the pasta.