If you’re a fan of Chick-fil-A, you probably know their famous mac and cheese. This Copy Cat Chick-fil-A Mac and Cheese takes everything you love about the fast food restaurant staple and elevates it with a homemade version that is higher quality with better flavor and an irresistible creamy texture.
Alright, alright! I confess: I have an addiction to Chick-fil-A’s mac and cheese. And as much as I love its tender pasta and smooth sauce, I know that becoming a regular at the drive-thru isn’t the best for my wallet or my waistline. That’s why I set out to create a copycat Chick fil A Mac that would satisfy my cravings and still feel as easy as picking it up at the drive-thru.
Making this copycat mac is easy. Start by cooking your pasta. While it’s cooking, make your creamy cheese sauce. When both are done, combine, and viola — a homemade mac n cheese recipe that’s better than it’s namesake. It’s the ultimate comfort food!
What’s In Chick-fil-A Mac and Cheese
- Elbow macaroni: We kept it like the OG and used elbow pasta, but you can use whatever small pasta shape you’d like.
- Unsalted butter: Melted butter is the base of the roux. It adds a rich, nutty flavor.
- All-purpose flour: Flour helps thicken the cheese sauce.
- Whole milk: This makes a very creamy, rich cheese sauce that is SO yummy.
- Garlic powder: Garlic powder always adds a great flavor to mac and cheese!
- Cheese: This creamy mac recipe uses four different types of cheeses — yellow sliced American cheese, shredded white cheddar cheese, shredded sharp cheddar cheese, and grated parmesan cheese.
Ingredient Swaps & Additions
You’re more than welcome to use different kinds of cheese like Romano cheese, colby jack cheese, monterey jack cheese, or any combination of cheeses you like. Just don’t skip out on the American cheese. The sauce won’t be as smooth and creamy without it.
For a spicy kick, add a pinch of cayenne pepper or some of your favorite hot sauce. You can also add in other mix-ins like crispy bacon, diced tomatoes, or sautéed onions for added flavor and texture.
Pro Tips for Making Chick-fil-A Mac and Cheese
We find it easiest to use sliced American cheese, not Kraft. You can get a chunk of American cheese, but this one is a little hard to shred. If you want to do this, freeze the chunk of cheese for 10 minutes before shredding. We recommend using good-quality American cheese for the best results.
Shred your own cheese. Pre-shredded cheeses are coated in a powder to keep them from sticking together, which can affect the texture of your sauce.
Make sure you cook the noodles 2 minutes longer than directed. When you’re making regular mac and cheese, you want to cook the noodles al dente so that they don’t get too soft when you bake them. But for copycat Chick-fil-A mac and cheese, we want those noodles to be nice and tender.
Storage
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of milk or water to keep it creamy.
What to Serve with Chick-fil-A Mac and Cheese
This mac and cheese copycat recipe can be a main or a side dish. If you’d like to serve it as a side, we recommend pairing it with our Cheez-It Breaded Chicken Fingers or Creamy Garlic Chicken. It would also taste delish with this Cheesy Broccoli or Parmesan Asparagus for some added veggies.
Copy Cat Chick-Fil-A Mac and Cheese
Ingredients
- 16 oz. elbow macaroni
- 1.5 tablespoons unsalted butter
- 1.5 tablespoons all-purpose flour
- 2 cups whole milk
- 2 teaspoons kosher salt
- 1 teaspoon white pepper
- ¼ teaspoon garlic powder
- 8 oz. yellow sliced American cheese quartered
- 4 oz. shredded white cheddar cheese divided
- 4 oz. shredded yellow cheddar cheese divided
- ½ cup grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes longer than the recommended cooking time. About 9 minutes. Drain and set aside.
- While the pasta is cooking, heat the butter in a pan over medium heat. When the butter starts to melt, whisk the flour into the butter, creating a paste. Cook for 1 minute.
- Whisk the milk into the roux, making sure to scrape the sides and bottom of the pan. The milk should thicken within a minute.
- Add in the salt, pepper, and garlic powder. Stir to combine.
- Reduce the heat to low and add in the American cheese, ½ cup of white cheddar, ½ cup of yellow cheddar, and the parmesan cheese. Stir often until the cheese is melted.
- Transfer the cheese sauce to the pot with the cooked pasta. Stir to combine. Top with remaining shredded cheddar cheese and place the top on the pot. Let sit for 5 minutes.
- Serve immediately.
Tips & Notes
- We find it easiest to use sliced American cheese, not Kraft. You can get a chunk of American cheese, but this one is a little hard to shred. If you want to do this, freeze the chunk of cheese for 10 minutes before shredding.
