Chick-Fil-A Style Mac Cheese

This creamy copycat Chick-Fil-A mac and cheese is a comforting weeknight favorite that nails that perfectly rich and cheesy sauce you&ve been craving. It’s an easy recipe that turns simple pantry ingredients into a bubbling casserole that’s sure to please the whole family.

I first made this after missing the real deal during a Chick-Fil-A craving. It quickly became a new staple for family dinners, especially when everyone needs a little comfort food fix.

Ingredients

• Elbow pasta: for that classic mac and cheese shape and a tender bite look for high quality pasta made from durum wheat for the best texture
• Salted butter: to build a luscious roux and add richness opting for real butter makes a subtle difference compared to margarine
• All-purpose flour: to thicken the sauce make sure it’s fresh to avoid any musty taste in the béchamel
• Whole milk: creates a creamy base fresh milk with 3.5 percent fat helps the cheese melt smoothly
• Kosher salt: to season perfectly its coarse texture means you add seasoning gradually
• Black pepper: for a subtle hint of warmth that lifts the cheesy sauce
• Yellow cheddar cheese: for sharpness and depth freshly shredded cheese melts more evenly than pre-shredded versions
• White cheddar cheese: for a smooth creamy texture and mild tang using a good quality aged cheddar intensifies flavor
• Processed American cheese slices: to enhance the creamy melt look for slices without too many additives for cleaner taste
• Parmesan cheese: adds a nutty and salty punch choosing a block of parmesan and grating it yourself gives the best freshness
• Romano cheese: brings a piquant note to balance the richness use fresh grated for more vibrant flavor

Instructions

Preheat And Prepare:

Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9 by 13-inch casserole or baking dish with cooking spray to prevent sticking.

Cook The Pasta:

Bring a large pot of water to a boil and add a pinch of salt. Cook the elbow macaroni until just al dente based on package directions. Drain the pasta but do not rinse it as the starch helps the sauce adhere.

Make The Roux:

In a medium saucepan over medium heat, melt the butter gently. Whisk in the flour and keep whisking continuously for 2 to 3 minutes until the mixture bubbles and becomes golden. This step cooks out the raw flour taste and builds a thickening base.

Add Milk And Seasonings:

Slowly pour in the whole milk while whisking constantly to prevent lumps. Stir in the kosher salt and black pepper. Cook for about 5 minutes, whisking often, until the sauce thickens to a creamy consistency that coats the back of a spoon.

Melt The Cheeses:

Add the shredded yellow cheddar, shredded white cheddar, American cheese slices, parmesan, and Romano cheeses to the sauce. Stir gently over low heat until all the cheeses melt into a smooth, velvety sauce.

Combine Pasta And Cheese Sauce:

Fold the cooked pasta into the cheese sauce carefully to coat all noodles without breaking them. Pour everything evenly into the prepared baking dish and sprinkle the remaining shredded cheddar cheeses on top for a bubbly crust.

Bake Until Bubbly:

Place the dish in the oven and bake uncovered for 15 to 20 minutes until the mac and cheese bubbles around the edges and the top turns golden and inviting.

I adore the way parmesan and Romano bring a sharp complexity that rounds out the creamy cheddar base. This recipe always brings back memories of cozy family gatherings when everyone reaches for seconds and the dish disappears fast.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. To reheat, add a splash of milk before warming in the oven or microwave to restore creaminess without drying out the noodles.

Ingredient Swaps

If you don’t have processed American cheese, substitute with Velveeta or a mild melting cheese like fontina for a similar creamy texture. For a different flavor profile, swapping half of the yellow cheddar for smoked cheddar adds a lovely depth.

Serving Ideas

This mac and cheese pairs beautifully with simple sides like roasted vegetables or a crisp green salad to cut through the richness. It also makes a comforting side for crispy fried chicken or barbecue dishes.

This recipe is a dependable favorite that satisfies cheesy cravings with ease and warmth every time.

Frequently Asked Recipe Questions

→ What type of pasta works best for this dish?

Elbow macaroni is ideal as it holds the cheese sauce well and bakes evenly in the casserole.

→ How can I make the cheese sauce smooth and creamy?

Constantly whisk the butter and flour mixture when adding milk and cheeses, cooking on medium heat to ensure a thick, velvety texture.

→ Why is cooking pasta al dente important here?

Al dente pasta prevents it from overcooking and becoming mushy after baking, maintaining a pleasant bite.

→ Can I broil the top for extra texture?

Yes, broiling for a few minutes after baking creates a crispy, golden crust that adds great contrast to the creamy interior.

→ What cheeses are used in this mac and cheese?

The dish features shredded yellow and white cheddar, processed American cheese slices, parmesan, and Romano for a rich, layered flavor.