Chick-fil-A Mac and Cheese
This copycat Chick-fil-A Mac and Cheese recipe nails the restaurant's signature ultra-creamy, golden-topped mac and cheese at home using a four-cheese blend of American, sharp cheddar, Parmesan, and Romano.A simple roux-based sauce and a quick broil give you that unmistakably velvety texture and perfectly browned top the whole family will love.
Equipment
- Large stockpot - For boiling the pasta
- Large saucepan or deep skillet - For building the cheese sauce
- Whisk - Essential for a lump-free roux and smooth sauce
- 9x13 inch baking dish - For assembling and broiling
- Box grater - For freshly shredding cheese; pre-shredded cheese does not melt as smoothly
- Colander - For draining pasta
- Measuring cups and spoons
- Small mixing bowl - For tempering the egg yolk
- Wooden spoon or silicone spatula - For stirring
- Oven mitts
Ingredients
- 1 lb elbow macaroni - 450g; large elbow size preferred
- 4 tablespoons unsalted butter - 56g
- 1/4 cup all-purpose flour - 30g
- 1 teaspoon fine sea salt - Plus more for pasta water
- 1/8 teaspoon paprika
- 1 pinch turmeric - Optional; adds golden color similar to the restaurant version
- 2 cups whole milk - 480ml; first addition
- 1 cup whole milk - 240ml; second addition; do not substitute lower-fat milk
- 1 large egg yolk - For tempering into the sauce
Cheese Blend
- 6 oz deli American cheese - 170g; torn or chopped into pieces; do not use Velveeta or individually wrapped slices
- 2 cups sharp cheddar cheese - 225g freshly shredded; divided — 1.5 cups for sauce, 0.5 cup reserved for topping
- 1/2 cup Parmesan cheese - 50g; freshly grated
- 1/2 cup Romano cheese - 50g; freshly grated
For the Topping
- 1 cup Colby Jack cheese - 115g; shredded; for broiling on top
- 1/2 cup sharp cheddar cheese - Reserved from main cheese blend; sprinkled on top before broiling
Instructions
- Bring a large pot of generously salted water to a rolling boil, add the elbow macaroni, and cook until just al dente according to package directions, stirring occasionally. Reserve 1/2 cup (120ml) of pasta water before draining, then drain through a colander without rinsing.
- Set your oven to broil on high (approximately 500°F / 260°C) and position the rack about 6 inches (15cm) below the broiler element. Lightly grease your 9x13 inch baking dish with cooking spray or butter and set aside.
- Melt the butter in a large saucepan over medium heat, then whisk in the flour, salt, paprika, and turmeric (if using). Cook the roux, whisking constantly, for 60 to 90 seconds until it smells slightly nutty and no longer raw.
- Add the whole milk gradually, starting with 1/2 cup (120ml) at a time and whisking fully between each addition, until all 3 cups are incorporated. Cook over medium heat, whisking frequently, for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
- Scoop about 1/4 cup of the hot sauce into a small bowl, whisk in the egg yolk until fully combined, then pour the tempered mixture back into the saucepan while whisking constantly. Whisk for another 30 seconds until the sauce is smooth and slightly thicker.
- Reduce the heat to low, then stir in the American cheese until melted, followed by 1.5 cups of the sharp cheddar, all of the Parmesan, and all of the Romano, stirring continuously until the sauce is completely smooth. Taste and adjust salt as needed.
- Add the drained macaroni to the cheese sauce and stir gently until every piece of pasta is evenly coated, adding a splash of reserved pasta water if the sauce seems too thick. Pour the mixture into the prepared 9x13 inch baking dish and spread into an even layer.
- Sprinkle the reserved 1/2 cup of sharp cheddar and the 1 cup of Colby Jack evenly over the surface, then broil for 3 to 5 minutes, watching closely, until the cheese is melted and golden brown in spots. Remove immediately once the top is golden.
- Allow the mac and cheese to rest for 5 minutes before serving so the sauce sets slightly and holds its shape when scooped. Serve warm directly from the baking dish.
Notes
- Always shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can result in a grainy sauce.
- Use deli counter American cheese, not Velveeta or individually wrapped slices. The deli version melts more smoothly and has a richer, more complex flavor.
- Do not skip the egg yolk. It adds richness and helps stabilize the sauce so it stays creamy and does not break.
- Keep the heat on low when adding cheese to the sauce. High heat causes cheese sauces to become greasy or grainy.
- Watch the broiler constantly. The cheese topping can go from perfectly golden to burnt in under 60 seconds.
- Salt the pasta water generously. This is the only opportunity to season the pasta itself, and under-seasoned pasta will make the whole dish taste flat.
- Make-ahead tip: Assemble the mac and cheese in the baking dish up to 24 hours in advance, cover with plastic wrap, and refrigerate. Remove the plastic wrap, add the cheese topping, and broil before serving, adding 2 to 3 extra minutes since it will be cold.
- Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
- Reheat leftovers on the stovetop over low heat with a splash of whole milk, stirring continuously, for the creamiest results. Avoid reheating on high heat.
- If your sauce turns grainy, remove it from the heat and whisk in a small splash of whole milk and a teaspoon of butter. Stir vigorously and it should come back together.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 50gProtein: 23gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 740mgPotassium: 290mgFiber: 2gSugar: 5gVitamin A: 12IUCalcium: 48mgIron: 12mg
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