Chick-Fil-A Creamy Mac Cheese (Printable Version)
Creamy baked mac and cheese featuring cheddar, parmesan, and romano cheeses with tender elbow pasta.
# Ingredients Required:
→ Pasta
01 -
450 grams elbow pasta
→ Cheese Blend
02 -
120 grams shredded yellow cheddar cheese
03 -
120 grams shredded white cheddar cheese
04 -
8 slices processed American cheese
05 -
50 grams grated parmesan cheese
06 -
50 grams grated romano cheese
07 -
60 grams shredded yellow cheddar cheese (for topping)
08 -
60 grams shredded white cheddar cheese (for topping)
→ Sauce Base
09 -
57 grams salted butter
10 -
30 grams all-purpose flour
11 -
590 milliliters whole milk
12 -
5 grams kosher salt
13 -
1 gram black pepper
# Guide to Cooking:
01 -
Preheat oven to 175°C (350°F). Grease a 23x33 cm baking dish with cooking spray and set aside.
02 -
Bring a large pot of salted water to a rolling boil over high heat. Add elbow pasta and cook until al dente according to package instructions. Drain using a colander without rinsing.
03 -
In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 2-3 minutes, stirring constantly to form a roux.
04 -
Gradually whisk in milk, salt, and black pepper. Continue cooking while stirring frequently for about 5 minutes until sauce thickens.
05 -
Add shredded yellow cheddar, white cheddar, American cheese slices, parmesan, and romano cheeses to the sauce. Stir continuously until fully melted and smooth.
06 -
Gently fold the cooked elbow pasta into the cheese sauce until evenly coated. Transfer mixture to the prepared baking dish and evenly top with remaining shredded cheddar cheeses.
07 -
Bake uncovered for 15-20 minutes or until the surface is bubbly and golden. Optionally, broil for a few minutes to achieve a crispy top.
# Extra Suggestions:
01 -
Cooking pasta to al dente ensures it retains texture after baking.
02 -
Broiling after baking adds a crunchy, golden crust.