KFC Mac and Cheese Bowl Copycat with Popcorn Chicken

Why You’ll Love This Recipe

• Ultra-creamy, silky mac and cheese that hugs every elbow.
• Golden, craggy popcorn chicken for that fast-food crunch you crave.
• A melty cheddar lid broiled to gooey perfection with toasty spots.
• Weeknight-friendly with make-ahead options and air fryer alternatives.

Grocery List

• Produce: Chives or flat-leaf parsley
• Dairy: Unsalted butter, whole milk, evaporated milk (or heavy cream), sharp cheddar block, mild cheddar (for topping), American cheese slices or block, buttermilk
• Pantry: Elbow macaroni, all-purpose flour, cornstarch, baking powder, neutral oil (vegetable, canola, or peanut), kosher salt, black pepper, garlic powder, onion powder, paprika, cayenne, Dijon mustard, hot sauce

Full Ingredients

Popcorn Chicken

• 1 lb boneless skinless chicken breast or thighs, cut into 3/4-inch pieces
• 1 cup buttermilk
• 1 tsp hot sauce
• 1 tsp kosher salt (for marinade)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp kosher salt (for dredge)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp baking powder
• Neutral oil for frying (about 1.5 quarts; 2-inch depth in a Dutch oven)

Mac & Cheese Base

• 8 oz dry elbow macaroni
• 2 tsp kosher salt (for pasta water)
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup evaporated milk (or heavy cream)
• 8 oz sharp cheddar, freshly shredded
• 4 oz American cheese, chopped
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

For Topping & Assembly

• 1 1/2 cups mild cheddar, shredded (about 6 oz)
• Broiler-safe bowls or a 2-quart baking dish

Optional Garnish

• 1 tbsp minced chives or parsley

Step-by-Step Instructions

Step 1: Prep and preheat

Set the oven rack 6 inches from the broiler element and leave the broiler off for now. Line a sheet pan with a wire rack for the fried chicken to drain. Bring a large pot of water to a boil for the pasta. Shred all cheeses and set aside. Cut the chicken into 3/4-inch pieces.

Step 2: Marinate the chicken

In a bowl, whisk the buttermilk, hot sauce, and 1 tsp kosher salt. Add the chicken pieces and toss to coat. Let sit 15 minutes at room temperature while you start the pasta and sauce prep. This quick soak seasons the chicken and keeps it juicy.

Step 3: Dredge and fry the popcorn chicken

In a shallow bowl, mix the flour, cornstarch, 1 tsp kosher salt, garlic powder, onion powder, paprika, cayenne, and baking powder. Heat 2 inches of oil in a Dutch oven to 350°F. Remove chicken from marinade, letting excess drip off, then toss in the dredge, pressing to create craggy bits.

Fry in batches 3–4 minutes, stirring gently, until deep golden and an instant-read thermometer reads 165°F. Transfer to the rack to drain; sprinkle with a pinch of salt. Keep warm in a 200°F oven while you finish the mac.

Air fryer option: Preheat to 400°F. Mist dredged pieces generously with oil, air fry 8–10 minutes, shaking and misting again halfway, until golden and 165°F.

Step 4: Boil the macaroni

Salt the boiling water with 2 tsp kosher salt. Add the elbows and cook until just shy of al dente, 1 minute less than package directions (usually 6–7 minutes). Drain and set aside; do not rinse.

Step 5: Make the ultra-creamy cheese sauce

In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook 1 minute, whisking constantly, until foamy but not browned. Gradually whisk in the whole milk and evaporated milk. Bring to a gentle simmer and cook 3–4 minutes until the sauce thickly coats a spoon.

Reduce heat to low. Whisk in Dijon, garlic powder, paprika, 3/4 tsp kosher salt, and black pepper. Take the pan off heat and add the sharp cheddar and American cheese in handfuls, stirring until fully melted and silky.

Step 6: Coat the pasta

Add the drained elbows to the cheese sauce and fold until every piece is glossed and saucy. If the sauce seems too thick, splash in a tablespoon or two of warm milk. Taste and adjust seasoning.

Step 7: Assemble, blanket with cheddar, and broil

Spoon the mac and cheese into 4 broiler-safe bowls (or a 2-quart baking dish). Top each with a generous layer of popcorn chicken. Sprinkle 1 1/2 cups shredded mild cheddar evenly over the bowls to create a melty “lid.”

Broil on high for 1–2 minutes, watching closely, until the cheese is melted with a few toasty spots. Garnish with chives or parsley and serve immediately.

Pro Tips

• Shred your own cheddar for the smoothest sauce and best melt.
• Add cheese off the heat to prevent graininess; gentle heat keeps the sauce silky.
• Press the dredge onto the chicken to build craggy bits that fry up extra crisp.
• Undercook pasta by 1 minute so it stays al dente after broiling.
• Keep fried chicken on a rack in a low oven (200°F) to stay crisp while you finish.

Variations

• Buffalo Bowl: Toss the hot fried chicken with 2–3 tbsp buffalo sauce; drizzle ranch over the finished bowl.
• Jalapeño-Bacon: Stir 1/2 cup crisp bacon and 1 finely diced jalapeño into the mac before broiling.
• Vegetarian Swap: Use crispy oven-roasted cauliflower florets in place of chicken; season and dredge the same way.

Storage & Make-Ahead

Refrigerate mac and cheese and chicken separately in airtight containers for up to 3 days. Reheat mac gently on the stove with a splash of milk until creamy. Re-crisp chicken in a 375°F air fryer or oven for 6–8 minutes. Assemble and broil just before serving. The fried chicken can be frozen up to 2 months; re-crisp from frozen at 375°F for 10–12 minutes. Avoid freezing assembled bowls to preserve texture.

Nutrition (per serving)

Approx. 880 calories; 40g protein; 75g carbohydrates; 45g fat; 17g saturated fat; 1550mg sodium; 3g fiber. Values are estimates and will vary with brands and portioning.