Chick-fil-A Mac and Cheese
Chick-fil-A Mac and Cheese has become a true comfort food go-to side because it is not an afterthought. It is a baked, ultra-creamy macaroni with an authentic cheese sauce and that signature browned top that tastes as if it came from your oven, not a drive-thru. I have reverse-engineered the texture and flavor cues that make it so craveable, including the smooth melt from deli American cheese, the sharper lift from Romano and Parmesan, and the broiled finish that recreates the restaurant-style browning. With this copycat, you get the same comforting bite at home, in a full family-sized pan, whenever you want it.
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Creamy Mac and Cheese copycat recipe
This Chick-fil-A mac and cheese is a baked macaroni with a smooth cheese sauce and a browned cheese top. It makes a full 9 x 13-inch pan, so there is plenty for a crowd or for leftovers.
The CopyKat Analysis of Chick-fil-A’s Recipe
What is Chick-fil-A mac and cheese made of? I don’t believe it is made with a dry mix or powder, because the flavor is too good. I think their special cheddar blend comes in the form of American cheese because of the mouthfeel, but the flavor is not straight-up American cheese; it is more sophisticated.
I think it also helps to account for the indistinct cheeses they mention in their original recipe. Romano and Parmesan can cut through American cheese to give you a better flavor and a more interesting texture.
I topped my version with Colby Jack cheese. The Monterey Jack melts wonderfully, and it browns up a bit. If you pay close attention, you will notice the restaurant version browns as well.
Why This Recipe Works
- American cheese melts smoothly. Good deli American melts evenly, doesn’t get stringy, and doesn’t separate from its oils, so the sauce stays glossy instead of grainy.
- Parmesan and Romano add depth. A small amount of each brings a nutty, salty edge that keeps the sauce from tasting flat.
- Cream and evaporated milk build body. Heavy cream gives richness, and evaporated milk adds creaminess and helps the sauce hold up when you reheat it.
- Al dente pasta stays firm. Macaroni that is slightly firm to the bite will not turn mushy once it sits in the hot sauce.
- The broiler browns the top. A quick pass under the broiler gives the Colby Jack the browned finish you see on the restaurant version.
Can’t get to a Chick-fil-A? Make it at home!
Why is it we all crave those chicken sandwiches and waffle fries on a Sunday? I have no idea. They added one of the first permanent side additions in a long time.
They tested this recipe in select cities at local Chick-fil-A restaurants before sharing it nationally. What’s the only drawback? You don’t have to be stuck with a small bowl of the new side dish when you can make Chick-fil-A’s mac and cheese at home.
You can make this homemade mac and cheese pasta and share it with the whole family.
Chick-fil-A Mac and Cheese Ingredients
This recipe is very straightforward. In my opinion, this recipe is very close to the Outback Mac and Cheese. My copycat recipe uses several different kinds of cheese. For you to make this mac and cheese recipe, you will need:
- American cheese – not Velveeta (that’s for Rotel dip) – go to your deli counter at your grocery store, and ask for this cheese. The deli version is rich, creamy, and full of flavor. The American cheese slices melt to perfection.
- Parmesan Cheese – just a little adds a nice, nutty flavor to the cheese sauce.
- Romano Cheese – is the perfect complement to Parmesan.
- Colby-Jack cheese is a combination of Monterey Jack and Colby cheeses. Use Colby instead of sharp cheddar because it is milder and melts better than cheddar.
- Heavy Cream – This helps create a rich sauce and is best for reheating. You could use whole milk, but heavy cream is best for reheating.
- Evaporated Milk – This adds creaminess to the dish.
- Macaroni elbow pasta – Use a good brand like Barilla or De Cecco.
How to Make Chick-fil-A Mac and Cheese
- Cook the macaroni noodles in a large pot according to the package directions, al dente.
- Preheat the oven to its broil setting.
- In a large saucepan, you will make the sauce. Pour the heavy cream into the saucepan and heat. Then add the American, Romano, and Parmesan cheeses to the pan.
- Whisk until all of the cheese has melted.
- Pour the cooked pasta into a 9 x 13-inch baking dish.
- Pour the cheese mixture over the macaroni in the baking dish. Stir to coat the macaroni with the cheese sauce.
- Sprinkle shredded Colby Jack cheese on top.
- Place the baking dish under the broiler and cook just long enough for the cheese to turn golden brown.
- Serve and enjoy!
Tips and tricks for making the best copycat macaroni and cheese.
- Use good-quality cheese. This will make a big difference in your dish’s flavor. If possible, use freshly shredded cheese from the block.
- Cook the pasta al dente. This means cooking it until slightly firm to the bite. This will prevent the pasta from becoming mushy in the cheese sauce.
- Add the cheese gradually. This will help to prevent the cheese from curdling.
- Season the cheese sauce to taste. Add salt, pepper, and other spices as you like.
Why should you use American cheese in macaroni and cheese?
American cheese has a bad reputation, and it shouldn’t. A good-quality American cheese has good flavor and one of the best melting profiles among cheeses. This sauce uses heavy cream and American cheese.
You can find American cheese in the deli section of your grocery store. Ask them to cut off a large chunk or slice it. Chunk or sliced, it doesn’t matter. You are going to be melting it!
American cheese melts beautifully, doesn’t get stringy, and does not separate from the oils. It is a good base for mac and cheese, and you can always add additional cheese for more flavor.
Add Parmesan and Romano to the cheese sauce to enhance the flavor. Combining different kinds of cheese gives you a side of mac and cheese that tastes just like Chick-fil-A’s.
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for up to 5 days. The sauce will thicken as it chills.
- Reheating Method: Place the mac and cheese in an oven-proof dish, cover with foil, and reheat at 350 degrees until warmed through. If the sauce looks tight, stir in a splash of milk or cream before covering.
- Freezer Storage: Recommended. Freeze in an airtight container for up to 3 months and thaw in the refrigerator before reheating.
Can’t get enough Chick-fil-A? Try these copycat recipes!
- Avocado Lime Ranch Dressing
- Chick-fil-A Chicken Nuggets
- Chick-fil-A Chicken Sandwich
- Chick-fil-A Sauce
- Frosted Coffee
- Frosted Lemonade
What Goes with Mac and Cheese
Take a look at more of my easy side dishes and the best copycat restaurant recipes.
Plus you’ll get great new recipes from us every week!
Chick-fil-A Mac and Cheese
Ingredients
- 1 tablespoon salt
- 16 ounces elbow macaroni pasta
- 2 cups heavy cream
- 1/2 cup evaporated milk
- 1 1/4 pounds American cheese sliced
- 2 tablespoons Parmesan cheese grated
- 1 tablespoon Romano cheese grated
- 4 ounces Colby Jack cheese shredded
Instructions
- Bring a large pot of water to a boil and the salt and the macaroni noodles. Cook according to package al dente directions.
- Preheat the oven to its broil setting.
- In a medium saucepan, add the heavy cream and evaporated milk. Bring to a simmer over medium heat.
- Add the sliced American cheese, Parmesan cheese, and Romano cheese to the saucepan. Whisk until all of the cheese has melted.
- Pour the cooked pasta into a 9×13-inch baking dish.
- Pour the cheese sauce over the macaroni.
- Sprinkle the shredded Colby Jack cheese on top.
- Place the baking dish under the broiler and cook for just long enough that the cheese begins to brown.
Very good recipe here! I had to speed it up by not adding the Colby and broiling, but it worked well as is.
It felt pretty loose and almost watery, but after a little set up time it was just right.
Use quality american cheese, it can be hard to find, but it is worth it.
I also took some of the leftovers and made breaded deep fried Mac and Cheese bites that were amazing and fairly easy to make.
Will make again thanks!
My daughter’s MIL brought this to Thanksgiving Dinner and it was the BOMB!! One of the best homemade Mac’s I’ve ever eaten!
Can this be made ahead and cooked/warmed the day of?
Yes, but I would add a bit more evaporated milk so it is extra creamy.
I thought it was yummy. Cut the recipe in half and used penne because I had open box. Next time, I will use 12 oz of elbows even with half the other ingredients since it was a little soupy.