CopycatSpices
Chick-fil-A Mac and Cheese
Recreate Chick-fil-A's creamy, cheesy mac and cheese side dish with a rich blend of cheddar and Parmesan in a velvety cheese sauce.
chick-fil-a · fast-food · side
🕑Prep10 min
🍳Cook20 min
⏱Total30 min
🍽Serves6
⭐DifficultyEasy
Ingredients
- 1 lb elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 8 oz sharp cheddar cheese, shredded
- 4 oz Parmesan cheese, grated
- 4 oz Velveeta, cubed
- 1/2 teaspoon mustard powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- 1.Cook the pasta. Bring a large pot of salted water to a boil. Cook the elbow macaroni for 1 minute less than the package directions — it should be just barely al dente. Drain and set aside.
- 2.Make the roux. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns a light golden color and smells nutty.
- 3.Build the cheese sauce. Gradually pour in the milk while whisking constantly to prevent lumps. Cook until the sauce thickens, about 3-4 minutes. Remove from heat and stir in the cheddar, Parmesan, and Velveeta until completely melted and smooth.
- 4.Season the sauce. Add the mustard powder and garlic powder. Season with salt and pepper to taste. The mustard powder is subtle but essential — it enhances the cheese flavor without tasting like mustard.
- 5.Combine and serve. Add the cooked pasta to the cheese sauce and stir until every piece of macaroni is evenly coated. Serve hot in individual portions.
Chick-fil-A’s mac and cheese was an instant hit when it joined the menu — creamy, rich, and made with a blend of real cheeses that puts boxed mac and cheese to shame. This version uses the same three-cheese approach to deliver that signature smooth, velvety sauce that coats every noodle perfectly.
The Secret
The combination of three cheeses is what makes this mac and cheese special. Sharp cheddar provides the bold cheese flavor, Parmesan adds a nutty depth, and Velveeta ensures an impossibly smooth, creamy texture that never turns grainy. The small amount of mustard powder is the invisible ingredient that makes the cheese flavor pop.
Pro Tips
- Always shred your own cheese from a block — pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Under-cook the pasta slightly so it does not become mushy when combined with the hot cheese sauce.
- For extra creaminess, stir in 2 tablespoons of cream cheese with the other cheeses.
- This reheats well — just add a splash of milk when warming it up to restore the creamy consistency.
