Chick-fil-A Mac and Cheese Copycat
This copycat-style mac and cheese keeps the elbows creamy and spoonable beneath a lightly browned cheddar top. American cheese helps the sauce melt smoothly, while extra-sharp cheddar and Parmesan-Romano cheese give it a sharper flavor. A brief broil adds scattered golden spots without turning the pasta into a firm casserole.
A light scattering of panko and parsley gives this version its finished look; neither is presented as part of the restaurant’s formula. Allow about 15 minutes to prep and 20–25 minutes to cook. Makes 6 side-dish servings.
Ingredients for Chick-fil-A-Style Mac and Cheese
- 8 ounces dry elbow macaroni (about 225g)
- 2 tablespoons unsalted butter (about 30g)
- 2 tablespoons all-purpose flour (about 15g)
- 2 cups half-and-half, plus a splash if needed
- 4 ounces American cheese, torn or chopped (about 115g)
- 6 ounces extra-sharp cheddar, freshly shredded and divided: 4 ounces for the sauce and 2 ounces for the top (about 170g total)
- 1 ounce finely grated Parmesan and Romano cheese, approximately equal parts (about 30g total)
- 1/4 teaspoon paprika
- 1/4 teaspoon fine salt to start, plus more to taste
- 2 tablespoons panko breadcrumbs
- 1 tablespoon chopped fresh flat-leaf parsley, plus a few small leaves
How to Make Chick-fil-A-Style Mac and Cheese
- Cook the elbows: Boil the macaroni in a large pot of salted water, following the package timing but stopping about 1 minute before al dente. Drain. Elbow macaroni varies by brand, and it will soften a little more in the hot sauce.
- Make the sauce base: Melt the butter in a medium, heavy-bottomed saucepan over medium heat. Whisk in the flour until no dry pockets remain, then cook briefly. Gradually whisk in the 2 cups of half-and-half. Stir until the sauce gently thickens and coats a spoon, about 5–7 minutes. Reduce the heat if it bubbles hard; the sauce should still flow easily.
- Melt in the cheeses: Turn the heat to low or off. Stir in the American cheese, 4 ounces of cheddar, Parmesan and Romano, paprika, and 1/4 teaspoon salt. Stir for about 2–3 minutes, until smooth. Taste before adding more salt, since the cheeses vary in saltiness.
- Fill the dish: Turn on the broiler according to your oven’s instructions. Fold the drained elbows into the sauce. If the sauce looks too thick to coat them generously, stir in a splash of warm half-and-half. Spoon the hot pasta into a shallow, round, approximately 2-quart broiler-safe dish or 9-inch broiler-safe skillet. Scatter the remaining 2 ounces of cheddar unevenly over the top.
- Broil: Scatter the panko lightly over the cheddar. Broil uncovered, watching continuously and checking the top after about 1 minute. Remove the dish when the cheese bubbles, scattered spots turn golden brown, and the crumbs are lightly toasted—roughly 1–4 minutes, depending on the broiler.
- Rest and serve: Let stand for 3–5 minutes, until the top stops actively bubbling. Sprinkle with the chopped parsley and a few small leaves. Serve from the dish while the pasta is still soft and spoonable.
How to Keep the Cheese Sauce Creamy
Melt the cheeses over low or residual heat rather than boiling them in the sauce. Before the pasta goes in, the sauce should coat a spoon but still flow easily. If it tightens around the elbows, loosen it with a splash of warm half-and-half. The broiler only browns the already-hot top; it does not need to cook the pasta through.
American cheese helps the sauce melt smoothly, while cheddar and Parmesan-Romano cheese add sharper flavor. Whole milk can replace the half-and-half for a less-rich sauce, though the result will not be quite as creamy.
Watch the Broiler, Not the Clock
Use a vessel the manufacturer explicitly rates for broiler use; a dark serving bowl is not automatically safe. Follow your oven and dish manufacturers’ guidance for clearance beneath the heating element. Broilers can brown the cheese and crumbs quickly, so remove the dish at scattered golden patches rather than waiting for an even crust.
For a simpler cheese-only top, omit the panko and parsley but keep the broiled cheddar. If you prefer a longer-baked dish, see this classic baked mac and cheese.
Storing and Reheating
Cool leftovers and refrigerate promptly in an airtight container for up to 3 days. For a larger portion, cover in an oven-safe dish and reheat at 350°F (175°C) until hot, approximately 20–25 minutes. Uncover for the last few minutes only if you want to brown the top again.
Microwave individual portions covered in short intervals, stirring between intervals. Add a splash of milk or half-and-half if the sauce has thickened. For longer storage, freeze tightly covered for up to 2 months for best quality. Thaw in the refrigerator before reheating; the sauce may be less smooth after freezing.
Nutrition
Approximate nutrition per side-dish serving (1/6 of the recipe): 480 calories, 20g protein, 29g fat, and 36g carbohydrates. Estimated per 100g of prepared mac and cheese: 215 calories, 9g protein, 13g fat, and 16g carbohydrates. Values will vary with the cheeses used and the finished weight of the dish.
Equipment
- Large pot
- Medium heavy-bottomed saucepan
- Whisk
- Shallow 2-quart broiler-safe dish or 9-inch broiler-safe skillet
Ingredients
Pasta
- 8 ounces dry elbow macaroni (about 225 g)
Cheese Sauce
- 2 tablespoons unsalted butter (about 30 g)
- 2 tablespoons all-purpose flour (about 15 g)
- 2 cups half-and-half, plus a splash if needed
- 4 ounces American cheese, torn or chopped (about 115 g)
- 4 ounces extra-sharp cheddar, freshly shredded
- 1 ounce finely grated Parmesan and Romano cheese, approximately equal parts (about 30 g total)
- 1/4 teaspoon paprika
- 1/4 teaspoon fine salt, plus more to taste
Topping
- 2 ounces extra-sharp cheddar, freshly shredded
- 2 tablespoons panko breadcrumbs
- 1 tablespoon chopped fresh flat-leaf parsley, plus a few small leaves
Instructions
- Boil the macaroni in a large pot of salted water, following the package timing but stopping about 1 minute before al dente. Drain.
- Melt the butter in a medium, heavy-bottomed saucepan over medium heat. Whisk in the flour until no dry pockets remain and cook briefly.
- Gradually whisk in the half-and-half. Stir until the sauce gently thickens and coats a spoon, about 5–7 minutes. Reduce the heat if it bubbles hard; keep the sauce flowing easily.
- Turn the heat to low or off. Stir in the American cheese, 4 ounces of cheddar, Parmesan-Romano cheese, paprika, and 1/4 teaspoon salt for 2–3 minutes, until smooth. Taste and add more salt if needed.
- Turn on the broiler according to your oven’s instructions. Fold the drained macaroni into the sauce. Add a splash of warm half-and-half if needed to loosen the sauce.
- Spoon the pasta into a shallow, approximately 2-quart broiler-safe dish or a 9-inch broiler-safe skillet. Scatter the remaining cheddar over the top.
- Scatter the panko over the cheddar. Broil uncovered, checking after about 1 minute and watching continuously. Remove when the cheese bubbles, golden spots appear, and the crumbs are lightly toasted, about 1–4 minutes.
- Let stand for 3–5 minutes, until the top stops actively bubbling. Sprinkle with chopped parsley and small parsley leaves, then serve.
Tips
- Stop cooking the macaroni about 1 minute before al dente so it does not over-soften in the sauce.
- Melt the cheeses over low or residual heat; avoid boiling the sauce after adding them.
- Keep the sauce loose enough to flow easily before mixing in the pasta, and loosen it with warm half-and-half if needed.
- Use a dish explicitly rated for broiler use and follow the manufacturer’s clearance guidance.
- Watch the broiler continuously; remove the dish when golden patches appear rather than waiting for an even crust.
Variations
- Cheese-Only Topping: Omit the panko and parsley, and broil the cheddar topping as directed.
- Lighter Sauce: Replace the half-and-half with whole milk for a less-rich, slightly less-creamy sauce.