How I Ended Up Making (and Loving) This Mac and Cheese
So, the first time I tried to make a Chick Fil A copycat mac and cheese at home, I may have used about as much cheese as a dairy farm produces in a week. No regrets, though. It all started when my son came home raving about “that gooey mac and cheese from the drive-thru.” Honestly, I’d never thought much about fast food mac, but curiosity (and persistent requests) got the best of me. Fast forward to a couple of kitchen disasters (one batch, I’m not kidding, tried to stick the pot to my stove permanently) and a lot of taste testing, and now it’s a staple. Plus, making this dish is way more satisfying than yelling over the drive-thru speaker.
Why You’ll Want This on Repeat
I make this when a regular old boxed mac just won’t cut it; you know the feeling, right? My family goes totally bonkers for this stuff – like, there are barely leftovers, and I’m not saying there have been arguments about getting the last scoop, but… Actually, this recipe got me through one of those marathon “what’s for dinner?” weeks when I was just about at my wit’s end (I may have considered reheating pizza three days in a row). Also, if you’ve ever craved takeout mac but your wallet said “nope,” this will save your dinner plans without a single car ride.
What You’ll Need (Plus My Occasional Shortcuts)
- 2 cups of elbow macaroni (honestly, whatever shape is rattling around works—I’ve used shells in a pinch)
- 2 cups whole milk (I swapped in half-and-half once for a ‘treat yourself’ moment. My waistband remembers it)
- 1/2 cup heavy cream (but if all you have is more milk, don’t worry, just add a smidge more cheese)
- 1 and 1/2 cups sharp cheddar cheese, shredded (I sometimes grate the block, or let’s be real—grab pre-shredded if I’m feeling lazy. My grandma swore by Cabot but store brand works)
- 1/2 cup American cheese, chopped or torn (this is the not-so-secret fast food magic; Velveeta works too though purists might grumble)
- 1/2 cup Monterey Jack cheese, shredded (pepper Jack if you want a little kick—my sister protests, but I like it)
- 2 tbsp salted butter
- 1–2 tbsp all-purpose flour (for thickening; sometimes I eyeball this, risky but exhilarating)
- 1/2 tsp salt (or to taste, since I do tend to get a little heavy-handed after a long day)
- 1/4 tsp ground black pepper
- Pinch of paprika for good measure (I forget this half the time, and nobody’s noticed)
- If you want a crispy top: an extra 1/4 cup cheddar for sprinkling; broil if you can
How to Make It (Mistakes Welcome!)
- Heat a medium pot of salted water on the stove, bring it to a full-on gallop, then add the pasta. Cook till al dente (I always sneak a noodle at 7 minutes. No judgment.) Drain it, but don’t rinse—you want that starch to help things come together later.
- While the noodles are doing their thing, grab another saucepan. Melt the butter over medium-low heat. Dump in the flour and whisk until it forms a bubbly paste (it’ll look weird, kind of messy, and that’s fine—just keep whisking for a minute).
- Now slowly pour in your milk and cream, whisking constantly. Actually, I find it works better if you take your time here; too fast and you’ll get lumps. No biggie if you do, just whisk the heck out of it or let it slide.
- Once your sauce is steaming and thickened up—coat-the-back-of-a-spoon type thick—start adding in the cheeses. Do it by handfuls. Stir, let the cheese melt, then more cheese. This is where I usually sneak a taste (for quality control, of course). Add your salt, pepper, and paprika.
- Dump the drained pasta into the cheese sauce. Mix it real good so every elbow gets its cheese coat. Pour everything into a casserole dish if you want the full experience.
- For that signature golden top: scatter more cheddar over, and stick it under the broiler for a couple minutes. Watch it like a hawk—I’ve burned it more than once when I got distracted, once chasing the cat off the counter.
What I’ve Learned The Hard Way (Notes)
- If the sauce separates, don’t panic. Add a splash of milk, lower the heat, and stir. Sometimes it’s salvageable, sometimes you just pretend it’s “rustic” and move on.
- The cheese sauce always looks way too runny before pasta goes in, but then it thickens more than you’d think. Err on the side of saucy.
- I think this actually tastes a smidge better the next day (if it survives that long), which surprised me.
Twists, Triumphs, and Total Flops (Variations)
- I tried this with smoked Gouda once. It was wild—honestly, a little too smoky, but if that’s your jam, go for it.
- Sometimes I add a handful of crumbled bacon on top; my brother claims this is “the only way to eat it.” Still waiting to see if he’s right.
- One time I added broccoli to “health it up.” The kids were not fooled, but the green was kind of pretty if that counts for anything?
Gear I Use (and Sneakier Alternatives)
- Saucepan for the cheese (but honestly, I’ve used a heavy frying pan in a pinch—works fine, just gotta stir more)
- Large pot for pasta
- Whisk (or a sturdy fork, if you’ve somehow misplaced three whisks like I seem to have)
- Casserole/baking dish for broiling at the end (or just use the same pot if it’s oven-safe—less dishes for everyone!)
Will It Last? (Not In My House!)
If you happen to have leftovers (I’d be shocked), toss them in an airtight container in the fridge. They’ll be alright for about 3–4 days. That said, every time I think I’ll have enough for lunch the next day, some mysterious fridge gnome gets there first. Oh, and reheat it gently with a splash of milk if you want it creamy again.
How We Eat This (Besides Right Outta the Pan)
I usually serve this hot from the oven with some grilled chicken or a pile of roasted veggies on the side (sometimes just a pickle, Chick Fil A style). But my youngest just eats it with a spoon while standing in the kitchen—no judgment there, either.
Hard-Earned Lessons (Pro Tips)
- I once tried to speed thru the cheese-melting step and ended up with clumps. Now, I go slow and low—patience pays off here, even if you’re hungry.
- Let the mac rest a few minutes after baking. It firms up a bit, and you won’t burn your tongue (ask me how I know…)
Got Questions? Here’s Some From My People
- Can I use pre-shredded cheese? Yep—makes cleanup easier. Just don’t tell my cheese-obsessed uncle. It melts fine, maybe a teensy bit less smooth, but still tasty.
- What if I don’t have American cheese? Try extra cheddar or some Velveeta if you have it. Or, honestly, just use what you got; it’ll still be cheesy goodness.
- Is this really like Chick Fil A? Close enough that my picky cousin can’t tell the difference…of course, maybe he’s just hungry.
- Can I freeze leftovers? You can, but it’ll be a little grainy when you reheat. I honestly wouldn’t bother unless you really need freezer meals.
- It got too thick—help? Stir in a splash of milk, heat gently, and it’ll loosen right up. Works like a charm, promise.
One last thing—I usually keep a secret cheese stash in the fridge just for this, but on second thought, maybe that’s better left unsaid. So, ready to make your own copycat Chick Fil A mac and cheese? Just remember: don’t sweat the small stuff (or the burnt cheese bits, which are honestly delicious anyway).
Ingredients
- 16 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded American cheese
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
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2Cook the elbow macaroni according to package directions, drain, and set aside.
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3In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to form a roux.
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4Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens, about 3-5 minutes.
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5Stir in the cheddar, Monterey Jack, and American cheeses. Season with salt and pepper. Continue stirring until the cheese is fully melted and the sauce is smooth.
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6Combine the drained macaroni and cheese sauce, mixing well. Pour into the prepared baking dish. Top with a handful of extra cheese if desired and bake for 15-20 minutes until bubbly and golden on top. Serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
480 caloriescal
Protein:
19gg
Fat:
23gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
45gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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