The Ultimate Copycat Chick-fil-A Mac and Cheese Recipe
A rich, creamy baked macaroni and cheese with a silky multi-cheese sauce and a golden browned topping inspired by Chick-fil-A.
Equipment
- 1 large pot for boiling pasta
- 1 colander for draining pasta
- 1 large saucepan or Dutch oven for making cheese sauce
- 1 Whisk for smoothing sauce
- 1 9x13-inch baking dish or similar casserole dish
Ingredients
Pasta
- 1 pound elbow macaroni
Sauce Base
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Cheeses
- 2 cups sharp cheddar cheese shredded
- 1 cup white cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 cup cheddar cheese extra, shredded, for topping
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish or similar casserole dish.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente according to the package directions. Drain and set aside.
- In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until smooth and lightly bubbly.
- Slowly pour in the whole milk and evaporated milk, whisking well to keep the sauce smooth. Cook for 3 to 5 minutes, stirring often, until slightly thickened.
- Stir in the salt, black pepper, garlic powder, and paprika.
- Reduce the heat to low and add the sharp cheddar, white cheddar, Monterey Jack, and Parmesan a handful at a time. Stir until fully melted and silky.
- Add the drained macaroni to the cheese sauce and stir until evenly coated.
- Pour the mixture into the prepared baking dish and spread it evenly. Top with the extra shredded cheddar.
- Bake for 15 to 20 minutes, until hot and bubbly with a golden top. Broil for 1 to 2 minutes at the end if desired for extra browning, watching closely.
- Let the mac and cheese rest for 5 minutes before serving.
Notes
Shred your own cheese for the smoothest sauce. Cook pasta only to al dente since it finishes baking in the oven. Keep the heat low when melting the cheese to prevent a grainy texture. Add a splash of milk when reheating leftovers to restore creaminess.