Popeyes Homestyle Mac and Cheese Copycat Recipe
Popeyes Mac and Cheese is made with real butter and topped with cheddar cheese… just like this copycat version!
Ingredients
- 2 cups uncooked elbow macaroni 8 ounces
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 ounces sharp cheddar cheese (1 cup shredded)
- 4 ounces Monterey Jack cheese (1 cup shredded)
- 8 ounces Velveeta cheese (cut into small cubes)
- Additional 1/2 cup of mixed shredded cheddar and Monterey Jack cheese for topping
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 baking dish.
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 2 minutes until it turns a light golden brown.
- Slowly add the milk to the roux, stirring constantly to prevent lumps. Continue to cook and stir until the mixture thickens slightly.
- Add the paprika, black pepper, and salt to the milk mixture, stirring well to combine.
- Reduce the heat to low and add the cheddar cheese, Monterey Jack cheese, and Velveeta cheese to the saucepan. Stir until the cheese is completely melted and the sauce is smooth.
- Add the cooked macaroni to the cheese sauce, stirring well to ensure that every piece of pasta is coated in the creamy cheese sauce.
- Pour the mac and cheese into the prepared 9x13 baking dish. Sprinkle the additional 1/2 cup of mixed shredded cheese evenly on top.
- Bake in the preheated oven for about 20 minutes, or until the cheese on top is bubbly and lightly browned.
- Let the mac and cheese stand for a few minutes before serving. Enjoy!
Notes
This recipe uses a mix of sharp cheddar, Monterey Jack, and Velveeta for a rich, creamy, and flavorful cheese sauce. You can experiment with different types of cheese based on your preference.
Make sure to cook the pasta al dente as it will continue to cook in the oven.
When making the roux, stir constantly to prevent it from burning.
The mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
For an extra crispy top, you can broil the mac and cheese for 2-3 minutes after baking. Watch it closely to prevent burning.
Nutrition
Serving: 1 | Calories: 514cal | Carbohydrates: 46g | Protein: 26g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 1109mg | Sugar: 9g | Fiber: 2g | Calcium: 605mg | Iron: 1mg