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Chick Fil A Mac and Cheese Recipe is the cheesy bubbling copycat side that turns a weeknight into something the whole family lines up for, with tender elbow macaroni baked in a sharp cheddar sauce and broiled cheese on top, and I made a pan on a chilly Friday night when Maddie asked if we could just have the Chick Fil A side as the whole dinner. If you love a good restaurant copycat, our Copycat Chick Fil A Grilled Chicken Sandwich is the perfect main pairing.
If you have a pound of elbow macaroni, a block of sharp cheddar, and 45 minutes of oven time, you can have restaurant copycat mac and cheese on the table that tastes like a trip through the drive thru.
Chick Fil A Mac and Cheese Recipe Quick Look
- 🕐 Prep Time: 15 minutes
- 🍴 Cook Time: 30 minutes
- ⏳ Total Time: 45 minutes
- 🍽 Serving: 8 servings
- ⚡ Calories: 674kcal
- 🍅 Flavor Profile: Rich, creamy, deeply cheesy with a golden broiled top
- ✋ Difficulty: Easy, on par with our Easy Homemade Chili Mac and Cheese
Jump to:
- Chick Fil A Mac and Cheese Recipe Quick Look
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Chick Fil A Mac and Cheese Recipe
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Chick Fil A Mac and Cheese Recipe FAQs
- Other Recommended Copycat Recipes
- Chick Fil A Mac and Cheese Recipe
Why You’ll Love This Recipe
- Tastes like the drive thru side, with that signature creamy, sharp, salty cheddar bite the kids beg for every time we hit Chick Fil A.
- Three cheese blend with American, sharp cheddar, and Italian blend for that crave worthy melt and signature copycat flavor.
- Family approved comfort food, like a creamier cousin of our Fried Mac and Cheese for nights when you want full restaurant copycat energy at the dinner table.
Key Ingredients
- Elbow Macaroni: Classic shape that holds the sauce in every little curve. Boil it longer than you think (20 minutes) for that signature soft Chick Fil A texture. Cavatappi or shells work in a pinch.
- American Cheese Slices: The melt secret. American gives the sauce its silky, never grainy texture. Tear into pieces so it melts evenly. Do not skip or sub here.
- Sharp Cheddar (Freshly Grated): The flavor backbone. Grate it yourself from a block; pre shredded bags have anti caking that fights the melt. Half goes in the sauce, half goes on top for the broil.
- Italian Blend Cheese: One cup of the signature bagged Italian blend brings that subtle savory depth the copycat needs. Mozzarella, provolone, parmesan, and asiago all in one bag.
- Egg Yolk: The thickening trick. One yolk tempered into the cheese sauce gives it body and that custardy richness. Same move you would see in our Chili Mac and Cheese.
See recipe card for exact quantities.
Variations and Substitutions
- Swap pasta shapes with cavatappi, shells, or rotini for a different bite. Stick with shorter shapes that hold the sauce.
- Add bacon or pulled chicken to turn it into a one bowl dinner. Crispy bacon crumbles on top right before the broil are next level.
- Make it spicy with a teaspoon of hot sauce or diced jalapenos stirred into the cheese sauce. Pair with our Copycat Cracker Barrel Grilled Chicken Tenders for a heat balanced spread.
- Use Gruyere instead of American for a sharper, more sophisticated flavor. The melt is slightly less silky but the taste is incredible.
- Make it gluten free by swapping the flour for a gluten free 1 to 1 blend and using gluten free elbow macaroni. Texture is nearly identical.
- Make ahead and freeze the assembled pan before broiling. Thaw overnight, then broil to serve fresh from the oven.
How to Make Chick Fil A Mac and Cheese Recipe
- Boil elbow macaroni in salted water for 20 minutes (yes, twenty) and drain. Meanwhile, melt the butter in a Dutch oven over medium heat and whisk in the flour, salt, and paprika to make a roux. Cook 1 minute.
- Slowly stream in the milk, whisking constantly until thick. Temper the egg yolk with a spoonful of hot milk, whisk it back into the pot, then turn the heat to low and add the torn American cheese, half the sharp cheddar, and the Italian blend.
- Stir gently with a wooden spoon until all the cheese is melted and the sauce is silky smooth.
- Fold the cooked macaroni into the cheese sauce until every noodle is fully coated.
- Transfer the mac and cheese to a 9 by 13 baking dish, top with the remaining cheddar, and broil 2 to 3 minutes until the top is bubbling and golden brown. Watch closely so it does not burn.
- Scoop into individual cups (the Chick Fil A way) or serve straight from the baking dish while hot and bubbly.
Recipe Tips & Tricks
- Boil the pasta longer than feels right. 20 minutes is correct, not a typo. The signature Chick Fil A texture is soft and tender, not al dente.
- Grate the cheddar yourself. Pre shredded bags have anti caking starch that prevents the cheese from melting into a smooth silky sauce. Block cheddar is non negotiable here.
- Temper the egg yolk slowly. Add a small amount of hot milk to the yolk while whisking before pouring back in. Skipping this step gives you scrambled eggs in the sauce.
- Stay at the oven during the broil. Cheese goes from golden to burnt in about 30 seconds. Same level of attention we use in our Fried Mac and Cheese.
- Use real butter, not margarine. The roux needs real butter for the cleanest flavor and proper thickening.
- Salt the pasta water generously. Pasta only seasons from the water it boils in. Salt it like the sea, this is the only chance to season the noodles.
- Serve in individual cups the way Chick Fil A does for a fun copycat presentation. Kids especially love their own little cup of mac.
Serving Ideas and Suggestions
Chick Fil A Mac and Cheese Recipe is the side dish that steals the show, but it pairs beautifully alongside the main dishes the copycat brand is famous for. Plate it next to our Copycat Chick Fil A Grilled Chicken Sandwich for the full drive thru spread, or with our Copycat Cracker Barrel Grilled Chicken Tenders for a sit down restaurant feel at home.
For a casual weeknight, scoop it into individual cups (the Chick Fil A presentation) and serve alongside our Best Crispy Air Fryer Tater Tots or some buttered corn on the cob. The kids will go for the cups, the adults will fight over the pan scrapings.
Round out a comfort food dinner with our Southern Collard Greens for a soul food twist on the mac and cheese spread, or finish with our Cheesy Meatloaf as the main and mac as the side for a real cheesy family dinner.
Chick Fil A Mac and Cheese Recipe FAQs
Yes, Chick Fil A Mac and Cheese Recipe freezes well before broiling. Assemble the dish, cool completely, wrap tightly in foil, and freeze up to 2 months. Thaw overnight in the fridge, then broil as directed.
Leftover Chick Fil A Mac and Cheese Recipe keeps in an airtight container in the fridge for 4 to 5 days. Reheat in a covered dish at 350 degrees with a splash of milk to bring the creamy sauce back.
Chick Fil A Mac and Cheese Recipe turns grainy when pre shredded bagged cheese is used (the anti caking starch fights the melt) or when the heat gets too high after the cheese goes in. Grate cheddar fresh from a block and keep heat on low.
The signature Chick Fil A Mac and Cheese Recipe texture is soft and tender, not al dente. The 20 minute boil delivers that copycat mouthfeel. If you prefer firmer pasta, cook it 8 to 10 minutes instead.
Yes, you can prep Chick Fil A Mac and Cheese Recipe a day ahead. Assemble in the baking dish, cover, and refrigerate. Bring to room temp before broiling so the cheese melts evenly across the top.
Chick Fil A Mac and Cheese Recipe uses a three cheese blend of American cheese for melt, sharp cheddar for flavor, and an Italian blend (mozzarella, provolone, parmesan, asiago) for depth. The combination gives you the signature creamy bite.
Other Recommended Copycat Recipes
If you tried this Chick Fil A Mac and Cheese Recipe, leave a star rating and comment below and let us know how it turned out for your family. Tag us on social so we can see your bubbling golden mac in the wild, and scroll up to the related recipes above for more copycat favorites we love serving at our table.
Chick Fil A Mac and Cheese Recipe
Ingredients
- 1 pound elbow macaroni
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ⅛ teaspoon ground paprika
- 2 cups whole milk
- 1 egg yolk
- 8 slices American cheese
- 16 ounces freshly grated extra sharp cheddar cheese divided
- 1 cup italian blend cheese shredded
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni noodles and boil for 20 minutes, no that is not a typo, cook this pasta for 20 minutes.1 pound elbow macaroni
- Drain the macaroni and set aside.
- Meanwhile, make the cheese sauce. In a large pot over medium heat melt your butter. Whisk in the flour, salt and paprika, stirring constantly.¼ cup butter, ¼ cup all-purpose flour, 1 teaspoon salt, ⅛ teaspoon ground paprika
- To that add your milk a little at a time, whisking it in completely before adding more.2 cups whole milk
- Once all the milk has been added, whisk for 1-2 minutes until the sauce is thick.
- In a small bowl place your egg yolk. Add a spoonful of the hot milk mixture to the egg yolk and immediately whisk together.1 egg yolk
- Add the egg yolk mixture to the pot of the milk mixture and whisk in.
- Turn the heat down to low and begin to add your cheese.Tear the american cheese into pieces and add to the pot. Add in half of the cheddar and all of the italian blend.8 slices American cheese, 16 ounces freshly grated extra sharp cheddar cheese, 1 cup italian blend cheese
- Stir to combine and melt the cheeses.
- When the cheese is all melted and smooth add in the noodles.Stir gently until everything is combined.
- Place the macaroni and cheese in a 9×13-inch baking dish.
- Top the macaroni and cheese with the other half of the cheddar cheese.
- Place under the broiler of your oven until just browned. Do not take your eyes off of it or it will burn!
- Once the cheese is browned remove from the oven and serve!
Video
Notes
- This makes a nice large batch, you can halve this if you’d like.
- Make sure you use whole milk, do not substitute it.
- Freshly shredding your cheese from the block is best.
- This can be frozen, see above on how to do that.
- Try not to switch up the cheese as this is a good flavor.
- Yes you really need to cook your pasta for 20 minutes, see above on why.
Nutrition
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For the perfect side to round out the comfort food spread, plate our Crispy Baked Potatoes Recipe alongside this Chick Fil A Mac for a double crisp and creamy combo.
Everything is fine for me buy the noodles. You could risne the noodles in water to loosen them up. That is my only concern.
Can this recipe be put together the night before, stored in fridge overnight and be brought out to cook the day of the meal?
Alfredo sauce seasoning sounds interesting – please let me know if you make it agian with those ingredients and how it tastes. I am really curious thank you.
It’s good but I think next time I would add a packet of Alfredo sauce seasoning and more salt. The noodles were really good!
Store bought already shredded
I know the recipe calls for an Italian blend, but did you shred Romano and Parmesan from a block also or is it a store-bought already shredded Italian blend?
You are welcome. So great to hear that everything went so well and your son had 3 servings. Incredible!!! Thank you for sharing.
Absolutely amazing!! My teen son ate 3 servings!
Was a little worried about the 20 minutes on the noodles, but it is absolutely necessary. It didn’t turn into a pasta blob as I feared. I doubled the paprika (because I didn’t have the right measuring spoon), used half and half instead of whole milk, and combined an extra cup of the Italian blend with the sharp cheddar for the topping. Will absolutely make this again! Thank you!!
If you do please let us know. We are always looking to improve our recipies. Feedback is greatly appreciated!
Flavour was fine. The sauce turned out too thick. There is just so much cheese on this. If I make it again I will increase the milk to 3 cups.
The ingredient photo is just an example so you can see there is paprika in the recipe. The Italian Style will be preshredded.
Hi! Thank you for the recipe. Can you clarify a couple of things? In the recipe it calls for 1/8 tsp of paprika, but in your photo of the ingredients there is clearly ten times that amount. What am I missing? Next, can you tell us where you get “blocks” of “Italian style cheese?” Thank you!
I haven’t tried that so I can’t say for sure if it would work. It might get too soggy.
I’m planning on making a double batch for a party. Can I keep it warm in a crockpot? TIA!
This was very good but NOT the same as Chick-fil-A. The cheese part was not the exact same.