KFC Mac and Cheese
KFC’s mac and cheese is one of those fast food sides that people have surprisingly strong opinions about. It is not baked mac and cheese with a breadcrumb topping. It is stovetop-style, creamy and smooth, with a mild cheese flavor and a slightly loose consistency. Love it or not, there is no denying it is comforting.
The secret to replicating it at home is using a combination of Velveeta and sharp cheddar. Velveeta gives you the impossibly smooth texture, while the cheddar adds actual cheese flavor that Velveeta alone lacks.
Why Make It at Home?
A large side of mac and cheese at KFC costs about $5 and gives you maybe a cup and a half. This recipe makes enough for 6 servings at a total cost of about $5. Same price, four times the food.
Tips & Variations
- Velveeta is doing the heavy lifting. It contains emulsifiers that keep the sauce smooth and prevent it from breaking or getting grainy. Do not try to make this with all real cheese — it will not have the same texture.
- Do not skip the mustard powder. You will not taste mustard in the final dish. It brightens the cheese flavor and adds a subtle sharpness that makes the mac taste more complex.
- Keep it loose. KFC mac and cheese is on the saucier side. If it looks too thick, add a splash more milk. Remember it thickens significantly as it cools.
- Add a crunchy topping. Transfer to a baking dish, top with buttered breadcrumbs, and broil for 3 minutes for a homemade upgrade that KFC does not offer.
