Chick Fil A Mac and Cheese
This copycat Chick-fil-A mac and cheese recipe recreates that famous creamy mac and cheese at home. The secret is a special blend of cheeses including cheddar, Parmesan, and Romano in a creamy sauce. I use extra large elbow macaroni noodles, just like they do! It’s perfect on it’s own or as a side dish to chicken, pork chops, or meatloaf, and ready in roughly 45 minutes. It’s make ahead friendly for busy weeknight dinners and the leftovers last up to 4 days!
Copycat Chick-fil-A macaroni and cheese is a homemade twist on that famous mac and cheese. Skip the drive-thru, save some time, and money. All that’s missing are the paper bowls.
Everyone loves Chick-fil-A, including my whole family. If I can save money and make a copycat recipe, I’m all for it. I’m not talking about their crispy waffle fries today but their creamy mac n cheese!
I confess, we eat at Chick-fil-A a few times a week. It’s easy, affordable, and I don’t feel gross after eating their food like I do from other fast-food chains.
I’m totally in love with their chicken tortilla soup, their crispy nuggets, and their Chick-fil-A sauce. As a recent convert to waffle fries (that took me a while and the sauce helped), I was so excited when they started serving mac and cheese.
That crust of golden cheese just takes it over the top. I could eat it every day, but my wallet can’t handle it, so I came up with my own version.
More Copycat Recipes
- Bonefish Grill Bang Bang Sauce
- Longhorn Steakhouse Brussels Sprouts
- Taco Bell Nachos Supreme
- Columbia’s 1905 Salad
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Pasta: I use the large elbow macaroni noodles so it’s matches the original but you can use any small pasta shape.
- Flour: I have only tested this recipe with all purpose flour and not flour alternatives. If you do, let me know how it turns out!
- Milk: Whole milk will give you the creamiest mac and cheese but you can also use evaporated milk or half & half.
- Cheese: This recipe uses a combination of yellow cheddar, white cheddar, American cheese, Parmesan cheese, and Romano cheese. That’s the secret! All the yummy cheeses!
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How To Make Chick fil A Mac and Cheese
- Preheat the oven to 350F. Spray a 9×13 baking dish with nonstick spray or grease with butter. Cook the macaroni noodles until al dente in a large pot of salted water. Drain and set aside, but do not rinse.
- Return the same large pot (but empty) to the stovetop and melt the butter over medium heat. Whisk in the flour and reduce the temperature to medium low. Cook for 3-5 minutes while whisking to cook out the raw flour taste.
- Slowly whisk in the milk, salt, and pepper. Continue whisking until the sauce starts to thicken (roughly 4-5 minutes).
- Add the 5 cheeses to the roux, in multiple batches, being sure to save roughly 1 cup for the top.
- Whisk or stir until all the cheeses have melted and you have a creamy sauce.
- Remove the pot from the heat and stir in the cooked macaroni noodles.
- Spread the mixture into the prepared baking dish and spread the remaining cheese on top.
- Bake for 15-20 minutes or until the mac & cheese is bubbly and the top is golden brown. Remove and let cool 2-3 minutes, and serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in airtight container in refrigerator up to 4 days.
Reheating: Reheat in microwave or in oven at low temperature for best results.
Make Ahead: Make it and put in refrigerator for a few days before serving. When ready to bake, pull out of fridge and let sit on counter about 30 minutes to bring close to room temperature. This ensures it heats evenly.
Freezer: Perfect for freezing 2 to 3 months. After baking, let cool completely first, then transfer into freezer safe airtight container or heavy duty freezer bags. To reheat, let thaw overnight in fridge, then bake in oven at low temperature (around 300°F) until heated through. Freezing might change texture a bit, but still great option for making ahead or double batch.
The Secret to Authentic Flavor
It’s all in the combination of cheeses. You don’t get this with classic macaroni and cheese that uses just one or two. And that’s what makes Chick-fil-A’s version so good.
The cheese blend includes:
- Yellow cheddar (sharp cheddar is the base)
- White cheddar (it’s mild and melts really well)
- American cheese (also for it’s creaminess)
- Parmesan cheese (adds a nutty, salty flavor)
- Romano cheese (it’s sharp, tangy and makes it special)
All 5 of these together make magic. That’s the secret!
Plus making a proper roux creates that smooth, creamy sauce. No clumps. No graininess. Just silky cheese sauce coating every noodle.
Why Make This Instead of Drive-Thru
- Save money. One batch costs less than multiple drive-thru orders.
- Feed more people. Makes enough for whole family instead of individual portions.
- You Control ingredients. You know exactly what’s going into it.
- Make ahead. Prep days in advance, bake when ready.
- Freezer friendly. Make a double batch, freeze half for later.
- Tastes just as good. Maybe better because it’s homemade!
With the first bite, you’ll think it’s the real deal. Skip the fast food drive-thru lane.
More Chick fil A Recipes
- Original Chicken Nuggets – Have to have some chicken with it!
- Grilled Chicken Nuggets – A wonderful alternative to the original.
- Kale Salad – I can’t get over the dressing in this.
- Carrot Raisin Salad – My Pa’s favorite side dish!
- Frosted Lemonade – What else would you wash it all down with?
Frequently Asked Questions
If you want the flavor as close to the Chick-fil-A original, use these 5. If not, you can use all cheddar. To keep it creamy, buy the cheese in blocks and grate it yourself.
I found mine at the store or you can use Amazon. You can also keep it simple and use ziti, penne, or medium size shells. They all work just as well.
Yes! Make it and refrigerate for a few days before serving. When you’re ready to bake, let sit on counter 30 minutes to bring close to room temperature for even heating. I would also leave the cheese off the top until baking so it doesn’t get soggy.
I don’t usually freeze pasta, but this one holds is really well in the freezer for a 2-3 months. Let it cool completely after baking, then wrap tightly with plastic wrap and then aluminum foil. Or transfer it to a freezer safe container. Thaw overnight in the fridge before reheating. I also recommend under cooking the noodles a little to keep them from becoming mushy in the freezing process.
Absolutely not! Making the roux is what creates the thick, creamy sauce. Be sure to whisk it constantly to remove any clumps and make it smooth.
Recipe Tips & Tricks
- Freshly grated cheese: Grate your own instead of the pre-shredded stuff. It melts so much better!
- Whole milk: This makes a very creamy cheese sauce. Add a splash of heavy cream for even more!
- Use cheese blend – try to use as many different types of cheeses for most accurate flavor; or leave one or two out and add more of others
- Large pot: Use a large enough pot to cook the noodles. Be sure to salt the water when cooking.
- Don’t overcook noodles: Cook the pasta to al dente so they don’t become too mushy when baking.
This copycat recipe for Chick fil A mac and cheese is easy to make, tastes just like the original, and perfect for any night of the week!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Chick Fil A Mac and Cheese Recipe
Ingredients
- 1 pound elbow pasta noodles uncooked
- 4 tablespoons salted butter
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 ½ cups yellow cheddar cheese grated and dived
- 1 ½ cups white cheddar cheese grated and dived
- 8 slices American cheese cut into cubes
- ½ cup Parmesan cheese grated
- ½ cup Romano cheese grated
Instructions
- Preheat oven to 350F. Spray a 9×13 baking dish with nonstick spray.
- In a large pot over medium high heat, bring 4 quarts of water to a boil. Add 1 tablespoon salt and add the elbow pasta noodles.
- Cook the macaroni noodles to al dente. Drain and set aside but do not rinse.
- Return the same large pot (empty) to the stovetop and melt the butter over medium heat.
- Whisk in the flour and reduce the temperature to medium low.
- Cook for 3-5 minutes while whisking to cook out the raw flour taste.
- Slowly add the milk, salt, and pepper.
- Whisk to combine and cool until the sauce begins to thicken. Roughly 4-5 minutes.
- Stir in 1 cup of the yellow cheddar, 1 cup of the white cheddar, the cut up slices of American cheese, the parmesan and Romano cheeses in small batches.
- Keep adding until all of the cheese is melted and sauce is smooth.
- Remove from the heat and stir in the cooked macaroni noodles.
- Stir to coat all the noodles.
- Spread into the prepared baking dish and spread remaining cheese on top.
- Bake uncovered 15-20 minutes or until the mac & cheese is bubbly and the top is golden brown.
- Remove and let cool 2-3 minutes. Serve warm.
Nutrition
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