There is something undeniably comforting about a warm bowl of creamy pasta, and this copycat chick fil a mac and cheese hits the spot every single time. I remember the first time I tried the original version during a quick lunch stop, and I was immediately obsessed with that unique, velvety cheese blend.
It wasn’t just the cheesy flavor that got me hooked, but that distinct golden-brown crust on top that adds the perfect texture. I knew I had to recreate that magic in my own kitchen so I could enjoy it whenever the craving struck without leaving the house.
Since perfecting this recipe, it has become a staple side dish for our holiday dinners, sitting proudly next to our favorite roasts and appetizers like this cranberry jalapeño dip. Sharing this dish always brings smiles to the table, proving that homemade can truly rival the fast-food favorite.
Why you’ll love this Copycat Chick-fil-A Mac and Cheese with Copycat Chick Fil A Mac And Cheese
- This recipe recreates the exact ultra-creamy texture you know and love, using a specific blend of five different cheeses for maximum flavor depth.
- It is surprisingly easy to make, coming together in about 40 minutes, which makes it perfect for busy weeknights or last-minute potluck additions.
- You get full control over the ingredients, ensuring there are no preservatives while still achieving that classic copycat chick fil a mac and cheese taste.
- The combination of American cheese for melting and sharp cheddar for bite creates a sauce that is smooth, rich, and never grainy.
- It doubles as a versatile side dish that pairs beautifully with everything from fried chicken sandwiches to grilled vegetables.
Ingredients
- 1 lb dried elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 teaspoon sea salt
- 1/2 teaspoon ground paprika
- 1/4 teaspoon turmeric (optional, for color)
- 4 oz American cheese, cubed
- 8 oz sharp Cheddar cheese, freshly shredded
- 4 oz Colby Jack cheese, freshly shredded
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
Directions
Step 1
Copycat chick fil a mac and cheese makes every moment feel indulgent. Start by filling a large pot with water and seasoning it generously with salt before bringing it to a rolling boil. Add the dried elbow macaroni to the boiling water.
Step 2
Cook the pasta for about 1 to 2 minutes less than the package instructions indicate, aiming for a firm al dente texture. Drain the macaroni well and set it aside while you prepare the sauce.
Step 3
While the pasta is cooking, place a large saucepan or Dutch oven over medium heat. Add the unsalted butter and let it melt completely.
Step 4
Sprinkle the all-purpose flour into the melted butter and whisk continuously for about one minute. This cooks out the raw flour taste and creates a roux, but be careful not to let it brown too deeply.
Step 5
Slowly pour in the whole milk and heavy whipping cream while whisking constantly to ensure no lumps form. Allow this mixture to simmer gently for 3 to 5 minutes.
Step 6
Continue whisking until the liquid thickens enough to coat the back of a spoon. Once thickened, reduce the heat to low to prevent the dairy from scorching.
Step 7
Stir in the sea salt, ground paprika, and turmeric. The turmeric is optional, but it gives the dish that signature yellow-orange hue associated with the restaurant version.
Step 8
Add the cubed American cheese first, whisking until it has fully melted into the base. This step is crucial for establishing a smooth, emulsified texture for the sauce.
Step 9
Gradually add the freshly shredded sharp Cheddar, Colby Jack, Parmesan, and Romano cheeses. Stir continuously until all the cheese is melted and you have a luxurious, velvety sauce.
Step 10
Pour the cooked and drained macaroni into the pot with the cheese sauce. Stir gently with a large spoon or spatula until every noodle is generously coated in the mixture.
Step 11
Taste the mac and cheese at this stage and adjust the salt if necessary. Preheat your oven’s broiler, or set your oven to 450°F (230°C) if you prefer a slower browning process.
Step 12
Transfer the pasta mixture into a 9×13 baking dish or divide it among individual ramekins for single servings. If you like extra crispiness, sprinkle a little more shredded cheddar or parmesan on top.
Step 13
Place the dish under the broiler or in the hot oven for 3 to 5 minutes. Watch it very closely to ensure it doesn’t burn.
Step 14
Remove from the oven once the top is bubbly and features spots of golden brown, mimicking that famous crust. Serve the dish warm while the cheese is still gooey and stretchy.
Variations, pairings, and serving ideas
Variations
If you enjoy a bit of heat, try adding a pinch of cayenne pepper or some diced jalapeños to the cheese sauce. This turns the mild side dish into a spicy version that still retains the creamy texture of the copycat chick fil a mac and cheese.
For a heartier meal, you can mix in some protein before baking. Diced grilled chicken or crispy beef turkey turkey bacon bits add a savory crunch that complements the rich cheese blend perfectly.
You can also sneak in some vegetables for added nutrition and color. Stirring in steamed broccoli florets or peas right before the baking step adds freshness without overpowering the cheesy flavor.
Pairings
This dish is naturally the perfect companion for crispy fried chicken or chicken tenders. The savory crunch of the chicken contrasts beautifully with the soft, creamy pasta.
It also serves as an excellent side for barbecue dishes like brisket or ribs. The rich cheese sauce stands up well against tangy and smoky barbecue sauces.
For a lighter contrast, serve this alongside a crisp green salad with a vinaigrette dressing. The acidity of the salad helps cut through the richness of the dairy.
Serving ideas
For a fun dinner party presentation, bake the mac and cheese in individual cast-iron skillets or ceramic ramekins. This gives everyone their own portion with plenty of that coveted crispy top layer.
Set up a mac and cheese bar where guests can add their own toppings after baking. Offer bowls of chopped chives, toasted breadcrumbs, or hot sauce so everyone can customize their bowl.
If serving at a potluck, garnish the top with a light dusting of fresh parsley or extra paprika right after it comes out of the oven. This adds a pop of color that makes the golden crust look even more appetizing.
Storage and make-ahead tips
Storage
Leftovers should be stored in an airtight container in the refrigerator to maintain freshness. Properly stored, this mac and cheese will last for up to 3 days.
When reheating, the sauce may thicken significantly in the fridge. Add a splash of milk or cream before warming it in the microwave or on the stovetop to restore the creamy consistency.
Freezing is possible, though the texture of the sauce may change slightly upon thawing. If you must freeze it, place it in a freezer-safe container for up to two months and thaw in the fridge overnight before baking.
Make-ahead
You can prepare this recipe up to the baking point a day in advance. Assemble the pasta and sauce in your baking dish, cover it tightly with foil, and refrigerate.
When you are ready to serve, remove the dish from the fridge about 30 minutes beforehand to take the chill off. You may need to add a few extra minutes to the baking time since the mixture will be cold.
For the best results, keeping the pasta and sauce separate until the day of serving is ideal but not strictly necessary. Combining them fresh ensures the noodles don’t absorb too much liquid overnight.
Common mistakes when making Copycat Chick-fil-A Mac and Cheese
- Using pre-shredded cheese from a bag is the most common error; the anti-caking agents prevent the cheese from melting smoothly, resulting in a gritty sauce.
- Overcooking the pasta before adding it to the sauce can lead to mushy noodles, as they will continue to cook slightly in the oven.
- Adding the milk and cream too quickly to the roux can cause lumps to form, so be sure to pour slowly while whisking vigorously.
- Letting the sauce boil after adding the cheese can cause the oils to separate, making the texture greasy rather than creamy.
- Broiling the top without watching it closely is risky; the cheese can go from perfectly golden to burnt in a matter of seconds.
Final notes
Recreating this fast-food favorite at home is incredibly rewarding and surprisingly simple. Once you taste the homemade version of this copycat chick fil a mac and cheese, you might find it hard to go back to the drive-thru.
Remember that the secret lies in the specific blend of cheeses, so try not to skip the American cheese as it is essential for that perfect melt. Enjoy the process of making the sauce and watching it transform into a velvety masterpiece.
Don’t be afraid to experiment with the baking time to get the crust exactly how you like it. Whether you prefer it barely browned or deeply golden and crunchy, this dish is sure to be a hit.
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Copycat Chick-fil-A Mac and Cheese
Experience the ultra-creamy, cheesy goodness of the famous fast-food side dish at home. This copycat recipe replicates the velvety texture and savory cheese blend of Cheddar, Parmesan, and Romano, finished with that signature golden-brown baked top.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 1 lb dried elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 teaspoon sea salt
- 1/2 teaspoon ground paprika
- 1/4 teaspoon turmeric (optional, for color)
- 4 oz American cheese, cubed
- 8 oz sharp Cheddar cheese, freshly shredded
- 4 oz Colby Jack cheese, freshly shredded
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 1-2 minutes less than the package directions (al dente). Drain and set aside.
- While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat. Whisk in the flour and cook for about 1 minute to create a roux, ensuring the raw flour smell is gone but the mixture doesn't brown too deeply.
- Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps. Simmer the mixture for 3-5 minutes until it thickens enough to coat the back of a spoon.
- Reduce heat to low. Stir in the salt, paprika, and turmeric. Add the cubed American cheese first, whisking until fully melted. Then, gradually add the shredded Cheddar, Colby Jack, Parmesan, and Romano cheeses, stirring until you have a smooth, velvety cheese sauce.
- Add the cooked macaroni to the cheese sauce and stir gently until every noodle is generously coated. Taste and adjust salt if necessary.
- Preheat your oven's broiler (or oven to 450°F/230°C). Pour the mac and cheese into a 9×13 baking dish or individual ramekins. Top with a little extra shredded cheddar or parmesan if desired.
- Place under the broiler or in the hot oven for 3-5 minutes, watching closely, until the top is bubbly and spots of golden brown appear, mimicking the signature Chick-fil-A crust. Serve warm.
Notes
For the smoothest sauce, avoid using pre-shredded bagged cheese as the anti-caking agents can make the sauce grainy; grate your own cheese from blocks. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated with a splash of milk.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 580
- Sugar: 6g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 105mg