Chick Fil A Mac and Cheese

5 stars from 5 reviews

Chick Fil A Mac and Cheese is indulgently creamy and easy to make at home. The ultimate comfort food that tastes just like the real thing!

Author: Donna Elick

Servings:

Prep Time15

Cook Time30

Total Time45

Ingredients

8 ounces uncooked elbow macaroni
1 tablespoon kosher salt
1 cup water
1/4 cup nonfat dry milk powder
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 slices American cheese chopped or torn
2 ounces extra sharp cheddar cheese shredded (about 1/2 cup)
2 ounces extra sharp white cheddar cheese shredded (about 1/2 cup)
1 ounce parmesan cheese grated (about 1/4 cup)
1/2 ounce Romano cheese grated (about 2 tablespoons)
1/8 teaspoon paprika
1/8 teaspoon ground turmeric
Garnish: shredded cheddar and shredded white cheddar cheese

Instructions

Cook the Pasta: Bring a medium pot of water to a boil. Add 8 ounces uncooked elbow macaroni and 1 tablespoon kosher salt. Cook according to package directions, then continue to cook for an additional 9–10 minutes, until the noodles are very tender and nearly doubled in size (just like the Chick-fil-A version). Drain well and set aside.
Mix the Milk Base: In a medium bowl, whisk together 1 cup water and 1/4 cup nonfat dry milk powder until smooth. Set aside.
Make the Roux: In a large pot, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1–2 minutes until lightly golden and bubbling.
Build the Sauce: Gradually whisk in the milk mixture until smooth. Continue whisking until it simmers and begins to thicken, about 3 minutes. Reduce heat to low.
Melt in the Cheeses: Add 4 slices American cheese and stir until fully melted and smooth. Slowly add 2 ounces extra sharp cheddar cheese, 2 ounces extra sharp white cheddar cheese 1 ounce parmesan cheese, and 1/2 ounce Romano cheese, stirring after each addition until the sauce is creamy and lump-free. Stir in 1/8 teaspoon paprika and 1/8 teaspoon ground turmeric for that signature golden color. Remove from heat.
Combine Pasta and Sauce: Stir the drained macaroni into the cheese sauce until every noodle is coated.
Broil for the Signature Finish: Preheat the oven to broil (500°F). Divide mac and cheese into 4 oven-safe individual dishes (or pour into one 8x8-inch baking dish). Top with a generous sprinkle of shredded cheddar and white cheddar. Broil for 4–5 minutes, or until the cheese topping is bubbly and golden brown.
Serve: Carefully remove from the oven and serve immediately.

Notes

Make-Ahead Tips: Cook the pasta and make the cheese sauce up to 1 day ahead. Store separately in the refrigerator, then combine and broil just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Tips: Warm gently on the stovetop over low heat with a splash of milk to loosen the sauce. Or microwave at 50% power in short intervals, stirring between bursts.

Freezing Tips: Mac and cheese freezes well. Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat as directed above.

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