KFC Mac and Cheese Copycat Recipe
That creamy, almost sauce-heavy mac and cheese from KFC is one of those sides that people quietly order every single visit. This copycat version gets you there with pantry staples and about 30 minutes.
It comes together on the stovetop, no baking required, and the sauce stays glossy and thick the way the original does.
Why I Love This Recipe
The sauce here is genuinely saucy, not gluey. The evaporated milk is what keeps it from seizing up as it cools, which means it holds up well on the table rather than turning into a solid block.
This is the version I keep coming back to on busy weeknights. It is rich and a little salty, with that bright yellow color and mild cheddar flavor that makes it feel familiar.
Recipe Ingredients
- 225g (8 oz) elbow macaroni – The classic shape; the curved tubes hold the sauce well
- 2 tbsp unsalted butter – Adds richness to the roux base
- 2 tbsp plain (all-purpose) flour – Thickens the sauce; plain flour only, not self-raising
- 160ml (⅔ cup) whole milk – Whole milk gives body; semi-skimmed will work but the sauce will be slightly thinner
- 160ml (⅔ cup) evaporated milk – This is the key to that sticky, clingy KFC sauce texture
- 1 tsp American mustard – Not hot English mustard; American yellow mustard adds a faint tang without heat
- ½ tsp onion powder – Adds background savory depth without any visible onion pieces
- ½ tsp garlic powder – A small amount; you want it subtle
- ½ tsp fine salt – Plus more for the pasta water
- ¼ tsp white pepper – White pepper keeps the sauce visually clean and adds a mild warmth
- 200g (2 cups) mild cheddar, freshly grated – Buy a block and grate it yourself; pre-grated cheese has starch coating that makes sauces grainy
- 60g (½ cup) American processed cheese, diced (such as Velveeta) – This is what gives KFC’s sauce its smooth, glossy finish
Variations / Substitutions
- No Velveeta – Use an extra 60g (½ cup) of freshly grated mild cheddar; the sauce will be slightly less glossy but still creamy.
- Sharp cheddar instead of mild – The sauce will have a more pronounced cheesy bite, which some people actually prefer.
- Gluten-free – Swap the plain flour for a 1-to-1 gluten-free flour blend and use certified gluten-free pasta; the sauce behaves almost identically.
- Extra heat – Stir in ¼ tsp cayenne pepper or a few dashes of hot sauce along with the other seasonings.
- Dairy-free – Full-fat oat milk and a dairy-free cheddar will get you a reasonable sauce, though it will be less rich and slightly looser than the original.
- Smoked cheddar – Replacing half the mild cheddar with smoked cheddar adds a low, campfire-y note that works surprisingly well.
If you enjoy recreating fast food sides at home, the KFC Coleslaw Copycat Recipe is worth making alongside this one.
How To Make KFC Mac and Cheese
Step 1: Boil the Macaroni
Bring a large pot of well-salted water to a rolling boil, then add the 225g (8 oz) elbow macaroni. Cook it for 1 minute less than the packet says, usually around 7 minutes, so it finishes cooking in the sauce. Before you drain it, scoop out about 60ml (¼ cup) of the starchy pasta water and set it aside.
The pasta should be just slightly underdone when it hits the colander, firm in the center with no raw chalky bite. Drain and toss with a tiny drizzle of oil to stop it clumping while you make the sauce.
Step 2: Build the Roux
Melt the 2 tbsp unsalted butter in a large saucepan over medium heat. Once it foams and the foam starts to settle, add the 2 tbsp plain flour all at once and stir constantly for about 90 seconds. You want the raw flour smell to cook off, but the roux should stay pale yellow, not golden.
Keep the heat at medium throughout. If it smells nutty and starts to darken, pull the pan off the heat for a moment. A pale roux is what you need for a mild, creamy sauce.
Step 3: Whisk in the Milks
Pour the 160ml (⅔ cup) whole milk into the roux in a slow, steady stream while whisking constantly, then add the 160ml (⅔ cup) evaporated milk the same way. Keep whisking over medium heat for about 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
If any lumps form at the start, just keep whisking steadily over the heat. They smooth out quickly as the sauce warms up. Once it coats the spoon, you are ready to add the cheese.
Step 4: Season and Melt the Cheese
Reduce the heat to low. Stir in the 1 tsp American mustard, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp fine salt, and ¼ tsp white pepper. Then add the 60g (½ cup) diced processed cheese and stir until it melts completely, about 1 minute.
Add the 200g (2 cups) freshly grated mild cheddar in 3 or 4 handfuls, stirring each addition until melted before adding the next. The sauce should be smooth, thick, and glossy. If it feels too thick, stir in a splash of the reserved pasta water.
Do not rush this step over high heat. Cheese proteins seize and go grainy above about 74°C (165°F), which is exactly the texture you are trying to avoid.
Step 5: Coat and Serve
Add the drained macaroni to the sauce and stir over low heat for 1 to 2 minutes until every piece is coated and the pasta finishes cooking through. Spoon into a warm serving bowl, letting the sauce pool slightly at the edges.
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Serve immediately, with a light dusting of white pepper or paprika over the top so it looks as good as it tastes.
Recipe Tips
- Grate your own cheese. Pre-shredded cheese is coated in potato starch or cellulose to stop it clumping in the bag. That coating prevents smooth melting and gives you a gritty sauce. A box grater takes 2 minutes.
- Have everything measured before you start the roux. The sauce comes together fast. If you are still opening cans when the roux is ready, things can go wrong quickly.
- Room-temperature cheese melts more evenly. Take the cheddar out of the fridge about 20 minutes before you start cooking, and it will melt into the sauce without any temperature shock.
- Taste before you add more salt. The processed cheese and cheddar both carry a good amount of sodium. Season at the end, not the beginning.
Cook times vary slightly depending on your pot size:
| Pot size | Pasta quantity | Time to boil | Cook time |
|---|---|---|---|
| 20cm (8 in) saucepan | Up to 225g (8 oz) | 8 to 10 mins | 7 mins |
| 24cm (10 in) pot | Up to 450g (16 oz) | 6 to 8 mins | 7 mins |
| Large stockpot | 900g (32 oz) or more | 5 to 7 mins | 7 mins |
How To Store
- Refrigerate – Store in an airtight container for up to 3 days. The sauce will thicken considerably in the fridge as it cools.
- Reheating – Reheat gently in a saucepan over low heat with a splash of whole milk, stirring frequently, until loose and warm again. Microwave works too, in 60-second bursts with a stir between each.
Frequently Asked Questions
Can I make this ahead of time?
Yes, but make the sauce and pasta separately if you can. Combined and refrigerated, the pasta absorbs most of the sauce overnight, so you will need to add a generous splash of milk when reheating.
Why is my cheese sauce grainy?
The most likely cause is heat that was too high when you added the cheese. Protein in cheese breaks and clumps above a certain temperature, so always add cheese off or just above the lowest heat setting.
Can I double this recipe?
Yes, easily. Use a wide, heavy-bottomed pot so the larger volume of sauce heats evenly, and add the extra cheese in the same gradual handfuls.
Does this work with a different pasta shape?
It does. Small shells or cavatappi both hold the sauce in a similar way to elbows. Avoid large shapes like rigatoni; the sauce-to-pasta ratio feels off.
Ingredients
Method
- Boil the macaroni in well-salted water for 1 minute less than the packet time (about 7 minutes). Reserve 60ml (¼ cup) of pasta water, then drain.
- Melt the 2 tbsp butter in a large saucepan over medium heat. Add the 2 tbsp flour and stir for 90 seconds until the raw flour smell is gone.
- Whisk in the 160ml (⅔ cup) whole milk and 160ml (⅔ cup) evaporated milk in a slow stream. Stir over medium heat for 3 to 4 minutes until the sauce thickens and coats a spoon.
- Reduce heat to low. Stir in the mustard, onion powder, garlic powder, salt, and white pepper. Add the 60g (½ cup) diced processed cheese and stir until melted, then add the 200g (2 cups) grated cheddar in handfuls, stirring between each addition until smooth.
- Add the drained macaroni and stir over low heat for 1 to 2 minutes. Spoon into a warm serving bowl and finish with a dusting of white pepper or paprika.
