Chick Fil A Mac and Cheese

Macaroni and cheese has to be one of the most beloved comfort foods ever and this Chick Fil A mac and cheese just may be the creamiest-dreamiest version of Mac and cheese ever. Tender elbow macaroni, 4 types of cheese, and a thick, creamy cling to the noodles’ white sauce make this a dream come true!

If you’re planning a holiday menu, be sure to browse my Easter Side Dishes for more easy, crowd-pleasing recipes. And if you’d like to try another mac and cheese next, don’t miss my Smoked Gouda Mac and Cheese, Baked Macaroni And Cheese, or Creamy Crockpot Mac and Cheese

Chick Fil A Mac and Cheese Ingredients

• Pasta: I use elbows in the recipe. The restaurant uses a larger noodle somewhere in between small and large elbows. Any small-shaped noodle will work. I like Barilla brand pasta.
• Salt: Table salt.
• Butter: Salted or unsalted will work.
• All-Purpose Four: This will blend with the butter to make a roux that will thicken the cheese sauce.
• Milk: I use whole milk for its richness. Room temperature is best to ensure a smooth sauce.
• Half-And-Half: Adds even more richness to the cheese sauce. As with the milk, room temperature is best to ensure a smooth sauce.
• American Cheese: You can buy this from the deli counter in large pieces instead of buying the individually wrapped singles. That said, the singles work just fine. I’ve made this recipe with Kraft Deli Deluxe American slices as well, with delicious results.
• Sharp Cheddar: The perfect cheese to flavor a classic mac and cheese. The sharp variety adds a more pronounced cheddar flavor than a medium or mild cheddar will.
• White Cheddar: Most people say there’s no difference in taste between yellow and white cheddar. I think that it actually depends on the brand. I noticed a distinct difference between yellow cheddar and say Cabot’s white cheddar. The Cabot cheddar tastes slightly sharper, tangier flavor, and is a bit drier in texture. I think it’s absolutely delicious.
• Parmesan: Buy either a wedge of Parm and grate it yourself or buy it from the deli counter. Don’t use the stuff in the green jar.
• Salt + Pepper
• Dry Mustard: This adds a wonderful tangy sharpness that enhances the flavor of all the cheeses.
• Green Onion: I add this to the top of the baked mac and cheese for a fresh garnish. It’s optional!

Notes:

• Room Temperature: For best results, have all your ingredients at room temperature before you begin the recipe.
• Cheeses: According to Chick-Fil-A’s website, they use three kinds of cheese in their mac and cheese: Cheddar, Romano, and Parmesan. As you can see in my recipe, I’ve changed those up a bit. I love the cheese combo in this recipe. I think its taste is just like the restaurants, only maybe a little bit better!!!
• Shred It At Home: This recipe comes out best when you shred your own cheese. The stuff that comes pre-shredded in a bag is coated with cellulose and because of that, it won’t melt as creamy.

Storing + Freezing + Make-Ahead

• Can You Freeze This? Since this pasta recipe has so much dairy in it, I don’t like to freeze it.
• Make-Ahead Tips: You can prepare the recipe, cook the pasta, prepare the cheese sauce, and combine the two then pour it into a prepared baking dish, then toss it in the fridge until you need it.
• Food Safety: Follow the FDA’s advice to observe the 2-hour rule for serving, just to be on the safe side. If you’d like more info on food safety check out this link.

What To Serve With Chick Fil A Mac and Cheese

Simple green salad dressed with my super easy and amazingly delish balsamic vinaigrette, or Mediterranean salad, alongside my copycat Olive Garden bread sticks, or super yummy garlic bread! Roasted broccoli also makes a great accompaniment as well, and even the kids’ love broccoli cooked like this!

How to Make Chick Fil A Mac and Cheese

1. Cook the pasta. Drain and set aside.
2. Melt the butter.
3. Sprinkle it with flour.
4. Remove from heat. Add half-and-half and milk. Add the cheeses.
5. Stir in salt, black pepper, and dry mustard.
6. Return drained pasta to the dried pasta pot then pour cheese sauce over it. Stir to combine well.
7.  Pour mixture into prepared baking dish. Sprinkle cheese and bake.

****See full instructions below.

MORE MAC AND CHEESE RECIPES YOU’LL LOVE

• Taco Mac and Cheese
• Almost Zov’s Mac And Cheese
• Green Chile Mac and Cheese
• Popeyes Mac and Cheese

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Chick Fil A Mac and Cheese

This chick fil a mac and cheese have tender elbow macaroni, 4 types of cheese, and creamy cling to the noodles' white sauce making this a dream come true!

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 6 -8 servings

Author: Kathleen

Ingredients

• ▢ 12 ounces elbow pasta
• ▢ 1 tablespoon salt
• ▢ 6 tablespoons butter
• ▢ 5 tablespoons all-purpose flour
• ▢ 2 1/2 cups milk
• ▢ 1 cup half-and-half
• ▢ 12 slices American cheese
• ▢ 1 cup sharp cheddar, shredded
• ▢ 1 cup white cheddar, shredded
• ▢ 1 cup parmesan cheese, shredded
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon ground black pepper
• ▢ 1/2 teaspoon dry mustard

Topping

• ▢ 3/4 cup sharp cheddar, finely shredded (use small holes on box grated)
• ▢ 1/4 cup green onion, thinly sliced

US Customary - Metric

Instructions

• Preheat the oven to 350°F. Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
• Cook the pasta (12 ounces) per package instruction, just to al dente, using 1 tablespoon of salt in the water. Drain. Dry the pasta pot and set aside.
  
• Meanwhile, start the cheese sauce. Melt the butter (6 tablespoons) in a large, high-sided skillet. Sprinkle flour (5 tablespoons) over melted butter and whisk for at least 1 minute to remove flour taste.
  
• Remove the skillet from heat and gradually add the milk (2 1/2 cups) and half-and-half (1 cup), whisking constantly until smooth. Return to low heat and continue to whisk constantly until sauce thickens about 4-6 minutes.
• Remove the skillet from heat and stir in American cheese (12 slices), cheddar cheese (1 cup), white cheddar (1 cup), and Parmesan cheese (1 cup). Stir in salt (1 teaspoon), black pepper (1/2 teaspoon), and dry mustard (1/2 teaspoon), and continue to stir until melted.
  
• Return drained pasta to the dried pasta pot then pour cheese sauce over it. Stir to combine well. Pour mixture into prepared baking dish. Sprinkle with 3/4 cup finely grated cheddar cheese and bake, uncovered, until cheese is melted and the sauce is bubbly about 15 minutes. Garnish with green onion (1/4 cup) and serve.
  

Fans Also Made:

• 
  Creamy Crockpot Mac and Cheese
• 
  Paula Deen Mac and Cheese
• 
  Pioneer Woman Mac And Cheese

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Notes

1. Room Temperature: For best results, have all your ingredients at room temperature before you begin the recipe.
2. Cheeses: According to Chick-Fil-A’s website, they use three kinds of cheese in their mac and cheese: Cheddar, Romano, and Parmesan. As you can see in my recipe, I’ve changed those up a bit. I love the cheese combo in this recipe. I think its taste is just like the restaurants, only maybe a little bit better!!!
3. Shred It At Home: This recipe comes out best when you shred your own cheese. The stuff that comes pre-shredded in a bag is coated with cellulose and because of that, it won’t melt as creamy.

Nutrition

Serving: 1serving | Calories: 882kcal | Carbohydrates: 57g | Protein: 39g | Fat: 56g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 162mg | Sodium: 3015mg | Potassium: 468mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1746IU | Calcium: 1192mg | Iron: 2mg

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