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Homemade Copycat Chick Fil A Macaroni and Cheese photo
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Copycat Chick Fil A Macaroni and Cheese

Rich, creamy baked macaroni and cheese modeled after Chick-fil-A's version.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 servings

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 4–5 quart saucepan about two-thirds full with water and bring to a boil over high heat.
  • Add the dry elbow macaroni to the boiling water and stir occasionally to prevent sticking; cook about 15 minutes until al dente (it will bake more in the oven).
  • Drain the pasta in a colander and rinse with cold water to stop cooking and keep it from getting mushy; set aside.
  • Preheat the oven to 350°F (175°C).
  • In the same (or a clean) 4–5 quart saucepan over medium-high heat, melt the sliced butter pats.
  • Whisk in the 1/4 cup all-purpose flour and cook, whisking constantly, about 2 minutes until the raw flour smell is gone.
  • Slowly whisk in the whole milk and heavy cream, stirring constantly to avoid lumps until smooth.
  • Add the salt, white pepper, smoked paprika, garlic powder, and onion powder and continue cooking, whisking, 4–5 minutes until the mixture thickens enough to coat the back of a spoon.
  • Reduce 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 elbow macaroni into the cheese sauce until evenly combined.
  • Lightly spray a 9x13-inch baking dish with nonstick spray and pour in the macaroni and cheese, spreading evenly.
  • Sprinkle the remaining 1/2 cup shredded Colby Jack evenly over the top and bake 20–25 minutes until the filling is bubbly and the cheese is melted; cover with foil if desired to prevent browning.
  • Let rest a few minutes before serving.

Equipment

  • 4–5 quart saucepan
  • Whisk
  • Measuring Cups and Spoons
  • 9x13 inch Baking Dish
  • Colander
  • Oven

Notes

  • Shred cheese from blocks for best melting.
  • Pre-shredded cheese may not melt as well due to anti-caking agents.
  • Watch oven temperatures as they can vary.