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Homemade Copycat Chick Fil A Macaroni and Cheese photo

Copycat Chick Fil A Macaroni and Cheese

Rich, creamy baked macaroni and cheese inspired by Chick-fil-A's classic side.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings

Equipment

  • Large saucepan
  • Whisk
  • Measuring cups and spoons
  • 9x13 inch Baking Dish
  • Colander
  • Rubber spatula
  • Oven

Ingredients
  

  • 2 cups dry elbow macaroni
  • 1/4 cup all-purpose flour
  • 3 tablespoons salted butter sliced into pats
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon table salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 cups Colby Jack cheese freshly shredded, divided: 1½ cups + ½ cup
  • 1/2 cup gouda cheese freshly shredded
  • 1/2 cup American cheese freshly shredded
  • 1/2 cup Parmesan cheese freshly shredded

Instructions
 

  • Fill a 4- to 5-quart saucepan about two-thirds full with water and bring to a rolling boil over high heat.
  • Add the dry elbow macaroni and stir frequently; cook about 15 minutes until al dente, then drain in a colander and rinse with cold water to stop cooking.
  • Preheat the oven to 350°F (175°C).
  • In the same (or a clean) large saucepan over medium-high heat, melt the sliced butter.
  • Whisk in the flour and cook, whisking constantly, about 2 minutes until the raw flour smell is gone.
  • Slowly whisk in the whole milk and heavy cream, keeping the mixture smooth and free of lumps.
  • Add the salt, white pepper, smoked paprika, garlic powder, and onion powder; continue cooking and whisking 4–5 minutes until the sauce thickens and coats the back of a spoon.
  • Lower heat to low and stir in 1½ cups of the shredded Colby Jack, the shredded gouda, American cheese, and Parmesan until just melted; remove from heat.
  • Stir the cooked macaroni into the cheese sauce until evenly coated.
  • Lightly spray a 9×13-inch baking dish with nonstick spray and transfer the macaroni mixture to the dish.
  • Evenly sprinkle the remaining ½ cup of shredded Colby Jack over the top, then bake uncovered 20–25 minutes until the filling is bubbly and the top is melted (do not brown).
  • Allow the casserole to rest for a few minutes before serving.

Notes

  • Shred cheese from blocks for best melting results.
  • Pre-shredded cheese may contain anti-caking agents that affect melting.
  • Keep an eye on the oven as temperatures can vary.
  • Do not brown the top; cover with foil if it begins to brown.