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Tastes exactly like the real thing!|Cheesier than the restaurant version!|Kids requested seconds, then thirds!|Perfect blend of cheeses, so gooey!|That breadcrumb topping is everything!|Creamier than any mac I've tried!|Worth every calorie, absolute perfection!|Became our Sunday dinner tradition!
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Featured
Mac and Cheese Recipe
Master how to make Chick-fil-A's famous mac and cheese at home with this quick and easy copycat recipe. Recreate the restaurant's perfectly creamy, cheesy texture with multiple cheeses and that signature golden baked top for a comforting side dish everyone will love.
Prep
15 mins
Cook
30 mins
Serve
6
Kcal
450
<ul class="ingredients-main-list"><li class="ingredients-single-item">250g elbow macaroni pasta</li><li class="ingredients-single-item">55g unsalted butter</li><li class="ingredients-single-item">30g all-purpose flour</li><li class="ingredients-single-item">350ml whole milk</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">1 tsp Dijon mustard</li><li class="ingredients-single-item">1/2 tsp garlic powder</li><li class="ingredients-single-item">1/4 tsp paprika</li><li class="ingredients-single-item">1/4 tsp ground white pepper</li><li class="ingredients-single-item">1/2 tsp salt (adjust to taste)</li><li class="ingredients-single-item">200g sharp cheddar cheese, freshly grated</li><li class="ingredients-single-item">100g Colby Jack cheese, freshly grated (or more cheddar)</li><li class="ingredients-single-item">75g Parmesan cheese, freshly grated</li><li class="ingredients-single-item">50g American cheese, chopped (or processed cheese slices)</li><li class="ingredients-single-item">60g breadcrumbs (optional, for topping)</li><li class="ingredients-single-item">15g butter, melted (optional, for topping)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 180°C. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions, but cook it for 1 minute less than recommended for al dente. You want it slightly undercooked as it will continue cooking in the oven. Drain well and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> While the pasta is cooking, prepare the cheese sauce. In a large saucepan, melt the 55g of butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes to create a roux. Keep whisking until it becomes golden and smells slightly nutty - this is crucial for eliminating the raw flour taste.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Gradually pour in the milk and heavy cream while continuously whisking to prevent lumps from forming. Keep whisking until the mixture is smooth and begins to thicken, which should take about 3-4 minutes. The sauce should be thick enough to coat the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Reduce the heat to low and add the Dijon mustard, garlic powder, paprika, white pepper, and salt. Stir well to incorporate all the seasonings into the sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Remove the saucepan from the heat and add the grated cheeses in small batches, stirring after each addition until completely melted. Start with the American cheese, followed by the cheddar, Colby Jack, and finally the Parmesan. This gradual addition ensures a smooth, creamy sauce without graininess. If the sauce becomes too thick, add a splash more milk.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Add the cooked macaroni to the cheese sauce and fold gently until all pasta is evenly coated. The mixture should be very creamy and generous with sauce, as some will be absorbed during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Transfer the macaroni and cheese to a greased 23cm x 33cm baking dish, spreading it out evenly. For the optional topping, mix breadcrumbs with the 15g of melted butter and sprinkle evenly over the top for a crispy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Bake in the preheated oven for 25-30 minutes until the top is golden brown and the edges are bubbling. For an extra golden top, you can place it under the grill for the final 2-3 minutes, watching carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Remove from the oven and let it rest for 5-10 minutes before serving. This resting period allows the mac and cheese to set slightly, making it easier to serve while still remaining wonderfully creamy.</li></ol>
FAQ for
Mac and Cheese Recipe
What cheeses work best for homemade macaroni and cheese?
For creamy, flavourful mac and cheese, use a combination of sharp cheddar for flavour, American or processed cheese for smoothness, and Parmesan for depth. Freshly grated cheese melts better than pre-packaged shredded varieties which contain anti-caking agents.
How do you prevent mac and cheese from becoming grainy or separating?
Start with a proper roux (butter and flour mixture), add dairy gradually while whisking constantly, and remove from heat before adding cheese in small batches. Grate cheese fresh rather than using pre-shredded, as additives can cause graininess. Avoid boiling the sauce after cheese is added.
What's the secret to making baked mac and cheese that stays creamy?
Make a sauce that's slightly runnier than you think necessary, undercook the pasta by 1-2 minutes, and ensure you have enough sauce to pasta ratio. Adding a splash of heavy cream and using American cheese helps maintain creaminess even after baking.
Can you make macaroni and cheese ahead of time?
Yes! Prepare the dish up to the baking stage, cool completely, cover and refrigerate for up to 2 days. When ready to serve, let it sit at room temperature for 30 minutes, then bake for 25-30 minutes until hot and bubbly, adding a splash of milk if needed.
What makes the perfect breadcrumb topping for mac and cheese?
Combine fresh breadcrumbs with melted butter, a pinch of salt, and herbs like thyme or parsley. For extra flavour, add grated Parmesan or a dash of garlic powder. The butter helps the crumbs become golden and crispy during baking.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.