Copycat Chick-fil-A Mac and Cheese

Why You’ll Love This Recipe

• Captures the signature creamy base with a bubbly, browned cheese lid.
• Home-cook friendly: one pot for sauce, one pot for pasta, and a quick broil to finish.
• Balanced cheese blend—sharp cheddar, mellow Colby, and savory Parmesan—so it’s rich without being heavy.
• Ready in about 35 minutes with pantry staples.

Grocery List

• Produce: Fresh chives or flat-leaf parsley (optional garnish)
• Dairy: Whole milk, unsalted butter, sharp cheddar, Colby or Colby-Jack, Parmesan
• Pantry: Elbow macaroni, all-purpose flour, kosher salt, white or black pepper, dry mustard, ground turmeric (optional)

Full Ingredients

Pasta & Assembly

• 8 oz (225 g) dry elbow macaroni
• Kosher salt for pasta water (about 1 tbsp for a large pot)
• Broiler-safe baking dish (about 2-quart capacity)

Cheese Sauce

• 2 tbsp (28 g) unsalted butter
• 2 tbsp (16 g) all-purpose flour
• 2 cups (480 ml) whole milk, warmed
• Sharp cheddar, freshly grated: 1 cup (4 oz/113 g) for the sauce
• Colby or Colby-Jack, grated: 3/4 cup (3 oz/85 g) for the sauce
• Parmesan, finely grated: 1/2 cup (about 1.5 oz/43 g) for the sauce
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp ground white pepper (or finely ground black pepper)
• 1/2 tsp dry mustard
• Pinch ground turmeric, optional (for color)

Topping + Finish

• Reserved sharp cheddar: 1/2 cup (2 oz/57 g)
• Reserved Colby: 1/4 cup (1 oz/28 g)
• Reserved Parmesan: 2 tbsp (about 0.5 oz/14 g)
• Chives or flat-leaf parsley, finely snipped, for serving (optional)

Step-by-Step Instructions

Step 1: Get set and warm the milk

Set your oven rack about 6 inches below the broiler element and preheat the broiler on High. Lightly butter or spray a 2-quart broiler-safe baking dish. Warm the milk in a small saucepan or in the microwave until steaming, not boiling (this helps make a lump-free sauce). Grate all cheeses and divide the amounts as listed.

Step 2: Boil the pasta just shy of al dente

Bring a large pot of well-salted water to a rolling boil. Add the elbow macaroni and cook until 1–2 minutes shy of the package’s al dente time (usually 6–7 minutes total). Drain well; do not rinse. If you like, reserve 1/4 cup of the starchy pasta water to loosen the sauce later if needed.

Step 3: Make a smooth roux and thicken the milk

In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 60–90 seconds until it smells toasty and looks foamy but not browned. Gradually whisk in the warm milk, a few splashes at a time, whisking smooth before adding more. Continue cooking, whisking often, until the sauce thickens enough to lightly coat the back of a spoon, about 3–5 minutes. Reduce the heat to low.

Step 4: Melt in the cheeses off heat

Turn off the heat. Whisk in the dry mustard, white pepper, a pinch of turmeric (optional), and 1/2 tsp kosher salt. Add the cheddar and Colby in small handfuls, whisking until melted and silky before adding more. Whisk in the Parmesan until smooth. Taste and adjust seasoning. If the sauce seems too thick, whisk in a splash of milk or the reserved pasta water until creamy.

Step 5: Fold, assemble, and top

Fold the drained macaroni into the cheese sauce until every elbow is well coated. Transfer to the prepared baking dish and smooth the top. Sprinkle evenly with the reserved cheddar, reserved Colby, and reserved Parmesan to create that signature melty, bubbly lid.

Step 6: Broil to bubbly perfection

Slide the dish under the broiler and cook 2–4 minutes, watching constantly, until the top is deeply golden in spots and bubbling around the edges. Rotate the dish once for even browning if needed. Remove and let rest 5 minutes to set. Garnish with a sprinkle of snipped chives or parsley, if using, and serve hot.

Pro Tips

• Grate your own cheese. Pre-shredded cheese is convenient but often contains starches that can make sauces grainy.
• Warm the milk before adding. It speeds thickening and helps prevent lumps.
• Low heat when adding cheese. Remove the sauce from heat first; high heat can cause the cheese to separate.
• Watch the broiler like a hawk. The transition from perfect blistered spots to overdone happens fast—30 seconds can make a difference.
• Want ultra-smooth? Stir in 1 teaspoon sodium citrate or 2 oz diced American cheese with the shredded cheeses for extra stability.

Variations

• Extra-Creamy: Swap 1 cup of the whole milk for 1 cup evaporated milk for a silkier, custardy sauce.
• Smoky: Add 1/4 teaspoon smoked paprika to the sauce and mix in 2–3 tablespoons finely diced smoked gouda or smoked cheddar.
• Gluten-Free: Use gluten-free elbows and replace the flour with 2 teaspoons cornstarch whisked into the warm milk; simmer until thick.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat with a splash of milk, stirring until creamy, or cover and bake at 325°F/165°C until warmed through. You can assemble up to the topping, cover, and refrigerate for 24 hours; warm the dish at 325°F/165°C for 10–15 minutes, then add the cheese topping and broil to finish. Freezing is not recommended, as the sauce can separate.

Nutrition (per serving)

Approximate for 6 servings: 465 calories; 25 g fat; 33 g carbohydrates; 18 g protein; 780 mg sodium. Values will vary based on exact ingredients and portion sizes.