Introduction

Enjoy the creamy, cheesy comfort of Chick-fil-A style mac and cheese right at home. This recipe combines two cheeses for a rich flavor and offers an optional baked topping for extra golden goodness.

A close-up view of a square serving of macaroni and cheese sits on a white plate. The dish has two visible layers: a creamy layer of pale yellow cheese sauce mixed with small elbow macaroni at the bottom, and a golden brown cheese crust on top that is bubbly and slightly browned with darker spots. Small green herb pieces, likely parsley, are sprinkled over the top. The pasta is soft and looks rich with melted cheese dripping slightly onto the white plate. The background is softly blurred with neutral kitchen tones and a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup elbow macaroni
1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
2 cups whole milk
4 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste

Instructions

Step 1: Cook the elbow macaroni in salted boiling water until al dente. Drain and set aside.
Step 2: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 2 minutes until golden to create a roux.
Step 3: Gradually whisk in the milk, stirring continuously until the sauce thickens, about 5 to 7 minutes.
Step 4: Remove the sauce from heat and add the cheddar and Monterey Jack cheeses. Stir until fully melted. Season with salt and pepper to taste.
Step 5: Combine the cooked macaroni with the cheese sauce, mixing until the pasta is well coated.
Step 6 (Optional): For a crispy top, transfer the mac and cheese to a greased baking dish. Bake at 350°F (175°C) for about 20 minutes until bubbly and golden.

Tips & Variations

Use a mix of cheeses like mozzarella or gouda for a different flavor profile.
To make the dish vegetarian, ensure your cheese contains no animal rennet.
Add a pinch of smoked paprika or mustard powder to the sauce for an extra layer of flavor.
Sprinkle breadcrumbs on top before baking to enhance the crunchy topping.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain creaminess. If the sauce thickens too much during storage, add a splash of milk when reheating.

How to Serve

A close-up of a thick, square slice of baked macaroni and cheese sits on a smooth white plate, placed on a white marbled surface. The dish has three visible layers: the bottom layer shows soft, creamy macaroni with slightly yellow cheese sauce clinging to the elbow-shaped pasta; the middle layer is rich melted cheese blending into the pasta below; and the top layer is a golden-brown crust of bubbly, crispy cheese with spots of deeper orange and slightly charred edges, sprinkled with small green herb bits for contrast. The background is a blurred kitchen setting with a stove and white cabinets visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta instead of elbow macaroni?

Yes, any short pasta like shells, rotini, or penne works well with this recipe as they hold the cheese sauce nicely.

Is it necessary to bake the mac and cheese?

No, baking is optional. The stovetop version is creamy and delicious without baking, but baking adds a nice bubbly, golden crust if you prefer some texture.

Chick-fil-A Mac and Cheese Recipe

Print Recipe

★★★★★

4.6 from 55 reviews

This Chick-fil-A inspired Mac and Cheese recipe features creamy, cheesy elbow macaroni made with sharp cheddar and Monterey Jack cheeses. The sauce is thickened with a buttery roux and milk, delivering rich flavor and a smooth texture. Optional baking finishes the dish with a bubbly, golden crust.

Author: Bella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pasta

1 cup elbow macaroni

Cheese Sauce

1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
2 cups whole milk
4 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste

Instructions

Cook Macaroni: Bring a pot of salted water to a boil and cook the elbow macaroni until al dente, about 7-8 minutes. Drain the pasta well and set it aside.
Make Roux: In a medium saucepan over medium heat, melt the butter. Add the flour and stir constantly for about 2 minutes until the mixture turns a light golden color, which forms the base roux for the sauce.
Add Milk: Slowly whisk in the whole milk to the roux, continuing to stir frequently to avoid lumps. Cook this mixture for 5 to 7 minutes until it thickens into a creamy sauce.
Incorporate Cheese: Remove the saucepan from heat. Add the shredded sharp cheddar and Monterey Jack cheeses to the sauce and stir until the cheeses are completely melted and the sauce is smooth. Season with salt and pepper to taste.
Combine Pasta and Sauce: Pour the cheese sauce over the cooked macaroni, stirring gently to coat all the pasta evenly with the creamy cheese mixture.
Bake for Crispy Top (Optional): For a crispy and golden crust, transfer the mac and cheese to a greased baking dish. Bake in a preheated oven at 350°F (175°C) for about 20 minutes until bubbly and the top is golden brown.

Notes

Use freshly shredded cheese for better melting and flavor.
To make the dish lighter, substitute whole milk with 2% milk or use less butter.
For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
The baking step is optional but adds a delightful crispy texture on top.
Serve immediately for best creaminess; leftover mac and cheese can be reheated gently with a splash of milk.

Keywords: chick-fil-a mac and cheese, homemade mac and cheese, creamy mac and cheese, baked mac and cheese, cheddar mac and cheese