Chick-fil-A Mac and Cheese is a creamy, rich side dish with exceptionally tender macaroni, a smooth multi-cheese sauce, and a broiled cheddar topping that turns golden and bubbly. It is comforting, dependable, family-friendly, and made with straightforward stovetop and broiler steps.
If you love restaurant-style macaroni with an especially soft texture and plenty of melted cheese, this version is worth making at home. American cheese gives the sauce its smooth consistency, while extra-sharp cheddar adds stronger cheese flavor and an Italian cheese blend rounds everything out.
The technique matters just as much as the cheese combination. The pasta cooks much longer than traditional al dente macaroni, the sauce starts with a simple butter-and-flour roux, and a tempered egg yolk makes the finished mixture richer without turning it grainy.
Once everything is combined, a generous cheddar layer goes over the top before a quick trip under the broiler. That final step gives you the browned, bubbling surface that makes this copycat mac and cheese especially satisfying alongside chicken, sandwiches, or other casual dinners.
Ingredients
You do not need an unusually long ingredient list for this dish, but each component contributes something important to the final texture.
- Elbow macaroni: The classic pasta shape holds plenty of creamy cheese sauce and becomes intentionally very tender during cooking.
- Whole milk: Forms the liquid base of the sauce and provides enough richness for a creamy consistency.
- Unsalted butter: Combines with flour to make the roux that thickens the cheese sauce.
- All-purpose flour: Gives the milk mixture enough body to cling evenly to the macaroni.
- American cheese: Melts especially smoothly and helps create the silky restaurant-style sauce.
- Extra-sharp cheddar: Supplies the strongest cheese flavor and is used both in the sauce and across the top.
- Italian cheese blend: Adds another layer of mild, savory cheese flavor to the sauce.
- Egg yolk: Enriches the cheese mixture and contributes to its smooth, custard-like consistency.
- Salt: Seasons both the pasta and cheese sauce so the flavors stay balanced.
- Paprika: Adds a subtle savory note and a little warmth without making the dish spicy.
Cooking Steps
STEP 1: Bring a large pot of generously salted water to a boil and add the elbow macaroni. Cook the pasta for about 20 minutes. This is intentionally much longer than normal pasta cooking because the goal is a very tender macaroni rather than an al dente texture. Drain it thoroughly.
STEP 2: While the pasta cooks, melt the butter in a large saucepan or pot over medium heat. Whisk in the flour, salt, and paprika until smooth. Continue cooking and whisking for about one minute, but do not allow the flour mixture to brown.
STEP 3: Gradually pour the whole milk into the roux. Add it in smaller portions at first, whisking well after each addition so the sauce stays smooth. Once all the milk is incorporated, cook for another minute or two until the mixture begins to noticeably thicken.
STEP 4: Whisk the egg yolk in a small bowl. Add a spoonful of the hot milk sauce to the yolk while whisking continuously. Add another small amount if needed, then slowly whisk the tempered yolk mixture back into the saucepan. This gentle temperature change keeps the egg from scrambling.
STEP 5: Reduce the heat to low. Add the pieces of American cheese, the cheddar reserved for the sauce, and the shredded Italian cheese blend a little at a time. Stir continuously until everything is completely melted and the sauce looks smooth and creamy.
STEP 6: Add the drained macaroni directly to the cheese sauce and gently fold until all of the pasta is thoroughly coated. Transfer the mixture to a 9×13-inch baking dish and smooth it into an even layer.
STEP 7: Sprinkle the remaining freshly grated cheddar evenly across the surface. Place the dish under the broiler just until the cheese melts, bubbles, and develops lightly browned patches. Watch it continuously and rotate the pan if one area is coloring more quickly. Let the dish stand briefly before serving.
What to Serve with Mac and Cheese
This rich side works especially well with simple savory dishes that provide some contrast to the creamy pasta.
- Roasted or grilled chicken: A simply seasoned chicken main dish balances the rich cheese sauce without competing with it.
- Green vegetables: Roasted broccoli, steamed green beans, or sautéed greens add freshness and color to the plate.
- Simple salad: A crisp garden salad with a tangy dressing provides a lighter contrast to the soft pasta and melted cheese.
Why is the macaroni cooked for 20 minutes?
The extended cooking time is intentional. Instead of keeping the noodles firm or al dente, this preparation aims for exceptionally soft macaroni. That tender pasta texture allows the noodles to blend closely with the thick cheese sauce and creates the softer consistency associated with this style of mac and cheese.
Can I make this ahead of time?
You can prepare the pasta and cheese sauce ahead, combine them in the baking dish, and refrigerate the dish before adding the final cheddar topping. For the smoothest result, bring it closer to room temperature before reheating, then add the topping and broil shortly before serving.
Why do I need to temper the egg yolk?
Adding a cold egg yolk directly to a hot sauce can cause it to cook immediately and form small scrambled pieces. Mixing some of the hot sauce gradually into the yolk raises its temperature gently. Once tempered, it can be whisked safely into the sauce and add richness without affecting the smooth texture.
Can I use pre-shredded cheddar?
It will work when necessary, but freshly grated cheddar is preferable. Packaged shredded cheeses often contain ingredients designed to prevent the strands from sticking together, which can sometimes make a cheese sauce slightly less smooth. Grating the cheddar yourself encourages more even melting.
How do I keep the cheese sauce smooth?
Use moderate heat while preparing the roux and milk mixture, then reduce the temperature before adding the cheese. Add the cheeses gradually and stir continuously. Avoid aggressively boiling the sauce after the cheese goes in, since excessive heat can cause melted cheese to separate or develop a grainy texture.
Helpful Tips
- Add the milk gradually. Whisking in smaller amounts at the beginning makes it much easier to create a smooth sauce without flour lumps.
- Keep the heat low when melting cheese. Gentle heat encourages the cheddar, American cheese, and Italian blend to melt evenly rather than becoming oily.
- Stay beside the broiler. The cheddar topping can go from beautifully browned to overdone within a very short period, so watch the dish closely.
Keeping Leftovers Fresh
Let leftover macaroni cool before transferring it to a tightly covered container. Refrigerate it promptly and use it within 3 to 4 days.
For longer storage, portion the cooled macaroni into freezer-safe containers and freeze for up to about 2 months. The sauce may be slightly less smooth after freezing and thawing, so refrigerated leftovers generally have the better texture.
To reheat individual portions, place the macaroni in a microwave-safe dish and heat in short intervals, stirring between each one. A small splash of milk can help loosen a sauce that has thickened in the refrigerator.
For a larger portion, cover the baking dish and warm it in a moderate oven until heated through. If you want to restore some of the browned finish, uncover it near the end and briefly place it under the broiler. Keep a close eye on the surface so the cheese browns without burning.
Chick-fil-A Mac and Cheese
Ingredients
For the Macaroni
- 1 pound elbow-shaped macaroni pasta
For the Cheese Sauce
- 2 cups whole milk
- 8 slices American cheese torn into smaller pieces
- 1 large egg yolk
- ¼ cup unsalted butter
- ⅛ teaspoon paprika
- 8 ounces extra-sharp cheddar cheese freshly grated for smoother melting
- 1 teaspoon salt
- ¼ cup all-purpose flour
- 1 cup shredded Italian cheese blend
For the Topping
- 8 ounces extra-sharp cheddar cheese grated, for the browned cheese layer
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add the elbow macaroni and cook for 20 minutes. Although this is considerably longer than standard pasta cooking time, the macaroni should become exceptionally tender for this recipe.
- Drain the cooked pasta thoroughly and reserve it while preparing the cheese mixture.
- While the macaroni cooks, place the butter in a large pot over medium heat and allow it to melt completely.
- Whisk in the all-purpose flour, salt, and paprika until the mixture becomes uniformly smooth. Continue whisking for approximately 1 minute, taking care not to let the roux develop any brown color.
- Add the whole milk to the roux gradually, incorporating a small amount at a time and whisking thoroughly after each addition. This gradual process helps maintain a lump-free consistency.
- After all of the milk has been incorporated, continue whisking over medium heat for another 1–2 minutes, or until the mixture visibly thickens.
- Place the egg yolk in a small bowl and whisk it briefly. Slowly whisk a spoonful of the hot milk mixture into the yolk to gently raise its temperature.
- Return the tempered yolk mixture to the pot and whisk until completely blended into the sauce.
- Lower the heat to low. Gradually add the torn American cheese, the 8 ounces of grated extra-sharp cheddar designated for the sauce, and the entire cup of shredded Italian-blend cheese.
- Stir continuously over low heat until each cheese has fully melted and the sauce develops a smooth, creamy consistency.
- Add the thoroughly drained macaroni to the finished cheese sauce.
- Fold and stir gently until every piece of pasta is evenly covered with the creamy cheese mixture.
- Transfer the coated macaroni into a 9×13-inch baking dish and spread it into an even layer.
- Distribute the remaining 8 ounces of grated extra-sharp cheddar evenly across the surface.
- Place the baking dish beneath the oven broiler and cook only until the cheese topping becomes bubbly and lightly browned. Monitor it closely because the cheese can progress from browned to burned very quickly. Rotate the baking dish when necessary to encourage even coloring.
- Remove the macaroni and cheese from the oven immediately after the topping reaches a golden-brown finish.
- Allow the dish to cool briefly before serving it hot.