Ingredients
Scale
- 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