Chick-fil-A Mac and Cheese Copycat Recipe
This Chick-fil-A mac and cheese recipe brings the restaurant’s famously creamy, golden-topped side dish to your kitchen in about 45 minutes. It’s the kind of thing you can throw together on a Tuesday and feel pretty good about.
It uses a short list of ingredients you probably already have, and the result is a thick, cheesy sauce with a lightly baked top that holds its shape when you scoop it.
Why I Love This Recipe
The sauce is what makes this one worth repeating. A blend of sharp cheddar, American cheese, and parmesan gives it that layered, salty depth without tasting one-note.
It bakes just long enough to get a slightly set, golden crust on top while staying loose and creamy underneath. That contrast is the whole point.
This is the version I keep coming back to when I want something that feels indulgent without a lot of effort.
Recipe Ingredients
- 1 lb elbow macaroni – Classic shape that holds the sauce in every bite; small shells also work
- 3 tbsp unsalted butter – Builds the base of the roux; unsalted keeps the salt level under your control
- 3 tbsp all-purpose flour – Thickens the cheese sauce; don’t skip or the sauce will be thin
- 2 cups whole milk – Whole milk gives body and richness; 2% works but the sauce will be slightly thinner
- 1 cup heavy cream – Adds the creaminess that makes this sauce stick to the pasta
- 1½ cups sharp cheddar, shredded – Sharp cheddar brings the tangy flavor; block cheese melts smoother than pre-shredded
- 1 cup American cheese, roughly chopped – The secret to that glossy, creamy texture; do not substitute with another cheese here
- ½ cup parmesan, finely grated – Adds a salty, nutty layer; pecorino works in a pinch
- 1 tsp kosher salt – Season to taste; start here and adjust after the sauce comes together
- ½ tsp garlic powder – Subtle savory background note
- ½ tsp mustard powder – Sharpens the cheese flavor without tasting like mustard
- ¼ tsp white pepper – Milder than black pepper; keeps the sauce looking clean
Variations / Substitutions
- Gruyère instead of sharp cheddar – The sauce turns nutty and slightly sweeter, closer to a French mac.
- Evaporated milk instead of heavy cream – The sauce is less rich but still creamy, and it’s a pantry-friendly option.
- Gluten-free flour in the roux – Works well at a 1:1 swap; the sauce may take an extra minute to thicken.
- Extra cayenne for heat – Add ¼ tsp with the other spices for a subtle warm finish.
- Oat milk instead of whole milk – The sauce is slightly lighter in color and a little thinner, but still coats the pasta well.
- Penne or cavatappi instead of elbow macaroni – Bigger pasta means a chunkier scoop with more sauce per bite.
If you like saucy pasta bakes, the Panera Bread Mac and Cheese Copycat Recipe is worth trying next.
How To Make Chick-fil-A Mac and Cheese
Step 1: Boil the Macaroni
Bring a large pot of well-salted water to a boil, then cook the 1 lb elbow macaroni for 1 minute less than the package directions say. You want it just shy of al dente because it will finish cooking in the oven.
Drain the pasta and set it aside. Do not rinse it; the light starch coating on the outside helps the sauce cling later.
Step 2: Build the Roux
Melt the 3 tbsp unsalted butter in a large saucepan or Dutch oven over medium heat. Once it’s foamy, add the 3 tbsp all-purpose flour and stir constantly for about 90 seconds, until the mixture smells faintly nutty and turns a pale golden color.
This step cooks out the raw flour taste. If you skip past it too quickly, the finished sauce can taste a little chalky.
Step 3: Whisk the Milk Sauce
Pour in the 2 cups whole milk and 1 cup heavy cream in a slow, steady stream, whisking the whole time to keep lumps from forming. Keep the heat at medium and whisk until the mixture thickens and coats the back of a spoon, about 5 to 7 minutes.
The sauce is ready when you drag your finger across the spoon and the line holds for a few seconds. If it still runs right away, give it another minute.
Step 4: Melt the Cheeses
Reduce the heat to low. Add the 1 cup roughly chopped American cheese first and stir until it’s fully melted, then add the 1½ cups shredded sharp cheddar and ½ cup finely grated parmesan. Stir slowly and steadily for about 2 minutes until the sauce is completely smooth.
Add the 1 tsp kosher salt, ½ tsp garlic powder, ½ tsp mustard powder, and ¼ tsp white pepper. Stir to combine and taste for seasoning.
Keep the heat low here. High heat can make the proteins in the cheese seize up and turn grainy.
Step 5: Fold in the Pasta
Add the drained macaroni to the cheese sauce and fold it through until every piece is coated. The mixture will look slightly saucier than you want in the pan, and that’s correct; it tightens up in the oven.
Transfer everything to a lightly greased 9×13-inch baking dish and spread it into an even layer.
Step 6: Bake and Serve
Preheat the oven to 375°F (190°C). Bake the mac and cheese uncovered for 20 to 25 minutes, until the top is set and golden in patches, with the edges just starting to bubble.
Pull it out and let it sit for 3 to 4 minutes, then scoop into bowls and serve immediately. The top will have that lightly firm crust with creamy pasta underneath.
Recipe Tips
- Shred your own cheese. Pre-shredded cheese has an anti-caking coating that can make sauces grainy. A box grater takes 3 extra minutes and the difference in texture is real.
- American cheese is doing important work here. It contains emulsifying salts that keep the sauce smooth and glossy. Swapping it for another slice cheese will change the texture noticeably.
- Salt your pasta water generously. The pasta absorbs seasoning as it cooks. Under-salted pasta will make the final dish taste flat no matter how well-seasoned the sauce is.
- Do not overcook the pasta. Pulling it 1 minute early is not optional. Fully cooked pasta goes mushy after 20 minutes in the oven.
Bake times by pan size (all at 375°F / 190°C):
| Pan Size | Depth | Bake Time |
|---|---|---|
| 9×13 inch | Standard | 20 to 25 mins |
| 8×8 inch | Deeper | 25 to 30 mins |
| Individual ramekins | Shallow | 12 to 15 mins |
How To Store
- Refrigerate – Store leftovers in an airtight container for up to 4 days. The sauce thickens as it cools.
- Reheating – Reheat on the stovetop over low heat with a splash of milk to loosen the sauce, stirring as it warms. The microwave works too, just add that splash of milk and stir halfway through.
What To Serve With Chick-fil-A Mac and Cheese
This mac and cheese is rich and filling enough to anchor a plate. A crispy buttermilk chicken sandwich pairs naturally with it because the acidic pickle brine in the sandwich cuts through the fat in the cheese sauce.
A simple green salad dressed with a sharp vinaigrette also works well, for the same reason: a little brightness balances the heaviness of a creamy pasta. Coleslaw with an apple cider vinegar base does the same job.
Frequently Asked Questions
Can I make this a day ahead?
Yes. Assemble the dish through Step 5, cover tightly, and refrigerate overnight. Add 5 to 8 minutes to the bake time since it goes into the oven cold.
Why did my cheese sauce turn grainy?
The heat was likely too high when you added the cheese. Melting cheese over high heat causes the proteins to tighten and separate from the fat. Keep the burner on low and add the cheese gradually.
Can I freeze this?
It is not ideal. Cream-based cheese sauces tend to separate when frozen and thawed, leaving a greasy, grainy texture. Refrigerating for up to 4 days works much better.
Can I double the recipe?
Yes, double every ingredient and use two 9×13-inch baking dishes. A single deeper dish will work in theory but the bake time becomes unpredictable and the center may stay under-set.
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Chick-fil-A Mac and Cheese Recipe
Ingredients
Method
- Cook the 1 lb elbow macaroni in salted boiling water for 1 minute less than the package directions. Drain and set aside without rinsing.
- Melt the 3 tbsp butter over medium heat in a large saucepan. Add the 3 tbsp flour and stir for 90 seconds until pale golden.
- Pour in the 2 cups whole milk and 1 cup heavy cream in a slow stream, whisking constantly. Cook over medium heat for 5 to 7 minutes until the sauce coats the back of a spoon.
- Reduce to low heat. Stir in the 1 cup American cheese until melted, then add the 1½ cups sharp cheddar and ½ cup parmesan. Stir for 2 minutes until smooth. Add the 1 tsp salt, ½ tsp garlic powder, ½ tsp mustard powder, and ¼ tsp white pepper.
- Fold in the drained macaroni until fully coated. Transfer to a lightly greased 9×13-inch baking dish.
- Bake uncovered at 375°F (190°C) for 20 to 25 minutes until the top is golden and the edges bubble. Rest for 3 to 4 minutes, then scoop and serve.
