We make this Copycat Chick-Fil-A Mac and Cheese with tender elbow pasta, smothering it in a homemade extra cheesy sauce, topping it with more cheese, and baking it until bubbly and browned. It’s super easy, oh so tasty, and tastes just like what you would get from the restaurant. We’ve created a homemade version that tastes just as good.
Equipment for Making Chick-Fil-A Mac and Cheese at Home
Ingredients:
- 1 pound Elbow macaroni
- 1โ4 cup Butter
- 1โ4 cup All-purpose flour
- 2 cups Water
- 1โ2 cup Nonfat dry milk powder
- 1 Egg yolk
- 8 slices American cheese (torn or cut into small pieces)
- 1 cup Grated cheddar cheese (plus additional for topping)
- 1โ2 cup Grated BellaVitano Gold cheese
- 1โ4 cup Grated Romano cheese
- 1โ4 cup Grated Parmesan cheese
- 1 tbsp Salt
- 1โ8 tbsp Ground paprika
- pinch Ground turmeric
- pinch Ground annatto
Instructions:
- Bring a large pot of salted water to a boil. Add the macaroni and cook for 20 minutes, until it is very soft and plump. Drain the macaroni in a colander and set aside. Do not rinse it with water. To prevent the noodles from sticking together, toss the cooked pasta with a little cooking oil before finishing the cheese sauce.
- Meanwhile, make the cheese sauce by melting the butter in a large pot over medium heat. Once the butter is bubbly and melted, which should take about 2 minutes, add the flour. Cook, stirring constantly, until the roux is thick and smells nutty, about 3 to 5 minutes.
- Combine the water and nonfat dry milk powder in a small bowl, whisking to incorporate the powder. Slowly whisk the milk mixture into the roux and bring it to a simmer over medium heat. Cook for 10 minutes, until the liquid has thickened.
- Place the egg yolk in a small bowl. Add 1/2 cup of the hot milk to the egg yolk, whisking continuously to prevent the yolk from scrambling. Before returning the warm egg-milk mixture to the pot, whisk in another 1/2 cup of hot milk.
- Remove the pot from the heat. Working quickly to prevent the milk from cooling down too much, add the cheese one handful at a time, starting with the torn American cheese and moving on to the grated cheeses once the American has fully incorporated. Before adding the next handful of cheese, stir constantly until the cheese melts.
- Stir in the salt, paprika, turmeric, and annatto after adding and incorporating all the cheese.
- Pour the cheese sauce over the cooked macaroni and stir gently to combine. Portion the mac and cheese into individual bowls. Top with additional grated cheddar cheese and melt the cheese under the broiler, if desired.
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Chick-Fil-A Mac And Cheese Recipe
Description
We make this Copycat Chick-Fil-A Mac and Cheese with tender elbow pasta, smothering it in a homemade extra cheesy sauce, topping it with more cheese, and baking it until bubbly and browned. It's super easy, oh so tasty, and tastes just like what you would get from the restaurant. We've created a homemade version that tastes just as good.
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Ingredients
Cooking Mode Disabled
Instructions
Video
-
Bring a large pot of salted water to a boil. Add the macaroni and cook for 20 minutes, until it is very soft and plump. Drain the macaroni in a colander and set aside. Do not rinse it with water. To prevent the noodles from sticking together, toss the cooked pasta with a little cooking oil before finishing the cheese sauce.
-
Meanwhile, make the cheese sauce by melting the butter in a large pot over medium heat. Once the butter is bubbly and melted, which should take about 2 minutes, add the flour. Cook, stirring constantly, until the roux is thick and smells nutty, about 3 to 5 minutes.
-
Combine the water and nonfat dry milk powder in a small bowl, whisking to incorporate the powder. Slowly whisk the milk mixture into the roux and bring it to a simmer over medium heat. Cook for 10 minutes, until the liquid has thickened.
-
Place the egg yolk in a small bowl. Add 1/2 cup of the hot milk to the egg yolk, whisking continuously to prevent the yolk from scrambling. Before returning the warm egg-milk mixture to the pot, whisk in another 1/2 cup of hot milk.
-
Remove the pot from the heat. Working quickly to prevent the milk from cooling down too much, add the cheese one handful at a time, starting with the torn American cheese and moving on to the grated cheeses once the American has fully incorporated. Before adding the next handful of cheese, stir constantly until the cheese melts.
-
Stir in the salt, paprika, turmeric, and annatto after adding and incorporating all the cheese.
-
Pour the cheese sauce over the cooked macaroni and stir gently to combine. Portion the mac and cheese into individual bowls. Top with additional grated cheddar cheese and melt the cheese under the broiler, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1117kcal
- % Daily Value *
- Total Fat 55.7g86%
- Saturated Fat 32.8g164%
- Trans Fat 1.2g
- Cholesterol 191.7mg64%
- Sodium 1151.2mg48%
- Total Carbohydrate 102g34%
- Dietary Fiber 3.9g16%
- Sugars 9.6g
- Protein 50.6g102%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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