Chick Fil A Mac Cheese

This Chick Fil A mac and cheese copycat recipe nails the creamy, rich comfort food experience of the classic restaurant side right at home. After plenty of trial and error, this version delivers the same indulgent texture and cheesy flavor that makes Chick Fil A’s mac and cheese so beloved. It’s the perfect dish when you want a cozy, satisfying side that reminds you of your favorite drive-thru treat.

I first made this during a family movie night and it quickly became a requested regular. The creamy sauce combined with the golden broiled cheese just hits the spot every time.

Ingredients

• Elbow noodles: the classic pasta shape for mac and cheese, short and sturdy to hold the sauce well
• Butter: essential for making a smooth, rich roux which thickens the sauce
• All-purpose flour: combines with butter to create the roux, base for the creamy cheese sauce
• Paprika: a pinch adds subtle warmth and color, enhancing the flavor without overpowering
• Whole milk: ensures a thick and creamy sauce, lower fat milks just don’t cut it here
• Egg yolk: enriches and thickens the sauce for that perfect velvety texture
• American cheese slices: classic melty cheese that brings smoothness and flavor
• Mild shredded cheddar cheese: adds sharpness and body
• Shredded Italian cheese blend: a mix of cheeses for extra depth and complexity

Step-by-Step Instructions

Sauté the Roux:

Melt the butter over medium heat in a large saucepan. Once melted, whisk in the flour to form a smooth paste. Let this cook for 60 seconds to eliminate the raw flour taste and develop flavor.

Add the Milk and Paprika:

Pour in the whole milk one cup at a time, whisking consistently between additions until the mixture is smooth. Add the paprika and continue whisking until the sauce thickens, about two to three minutes.

Temper the Egg Yolk:

Spoon a small amount of the hot sauce mixture into a bowl and quickly whisk in the egg yolk to temper it. This step prevents the egg from scrambling when added to the hot roux.

Combine All Cheese:

Turn the heat to low and stir the tempered egg mixture back into the sauce. Add the torn American cheese slices, half of the shredded cheddar, and the Italian cheese blend. Stir gently until all the cheese melts fully and the sauce is smooth.

Cook the Pasta:

Boil the elbow noodles for twenty minutes, stirring often. This longer cooking time saturates the noodles so they don’t soak up the cheese sauce later, keeping the mac and cheese ultra creamy. Drain well.

Assemble and Broil:

Place the drained pasta in a 9 by 13-inch baking dish. Pour the cheese sauce evenly over the noodles and fold gently to combine. Spread the mixture out evenly. Sprinkle the remaining shredded cheddar on top and broil the dish, watching carefully, until the cheese melts and turns golden brown.

Rest and Serve:

Remove from the oven and let the mac and cheese rest for ten minutes. Serve warm and enjoy the creamy, cheesy goodness.

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My favorite part is the combination of American cheese with the cheddar and Italian blend. It mimics that nostalgic fast food comfort flavor but with the richness of freshly melted cheese. This recipe reminds me of lazy weekend dinners when I’d crave something indulgent yet homemade.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave, stirring halfway through to keep it creamy and smooth.

Ingredient Substitutions

If you don’t have elbow noodles, small shells or cavatappi can work but the texture won’t be quite the same. Avoid using skim milk or plant-based milks as the sauce won’t thicken properly without the fat content of whole milk.

Serving Suggestions

Pair this mac and cheese with crispy chicken tenders or a simple green salad to balance the richness. It also makes a perfect side for barbecue dishes or a cozy solo meal with extra black pepper on top.

Cultural Context

Mac and cheese is a cherished Southern comfort food, and Chick Fil A’s version has become iconic for its rich creamy sauce and golden broiled top. This copycat embraces those flavors with a nod to traditional roux-based sauce making, elevated by the careful cheese blend and tempering technique.

Recipe FAQs

→ Why cook the pasta for 20 minutes?

Boiling the pasta thoroughly helps it absorb less sauce later, keeping the final dish ultra creamy rather than dry or gummy.

→ Can I substitute the cheeses used?

The blend of American, cheddar, and Italian cheeses creates the signature creaminess and flavor. Substituting may alter texture and taste.

→ What is the role of tempering the egg yolk?

Tempering prevents the egg from curdling when added to the hot roux base, ensuring a smooth, thick sauce.

→ Why is whole milk recommended?

Whole milk provides the necessary fat content for a rich, creamy sauce that thinner milks cannot achieve.

→ How should leftovers be stored and reheated?

Keep leftovers covered in an airtight container in the fridge up to 3 days. Reheat gently in the microwave until warmed through.