Description
This Chick fil A Mac and Cheese copycat is ultra-creamy, extra cheesy, and totally weeknight-friendly. Make it stovetop fast, or bake it for that golden, bubbly top!
Ingredients
16 oz elbow macaroni
4 tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk (warm-ish is best)
2 cups sharp cheddar cheese, freshly shredded
2 cups Monterey Jack cheese, freshly shredded
1 tsp salt (plus more for pasta water, to taste)
1/2 tsp black pepper
Optional (for baking):
1/2 cup extra shredded cheddar (for the top)
1/2 cup extra shredded Monterey Jack (for the top)
Instructions
Cook pasta: Bring a large pot of salted water to a boil. Cook macaroni until al dente. Drain and set aside.
Make roux: In a saucepan over medium heat, melt butter. Whisk in flour and cook 2 minutes, stirring constantly, until lightly golden.
Add milk: Slowly whisk in milk, a little at a time, until smooth. Cook 5–7 minutes, whisking, until thick enough to coat the back of a spoon.
Melt cheese: Remove from heat. Stir in cheddar and Monterey Jack until melted and smooth. Season with salt and pepper to taste.
Combine: Fold pasta into the cheese sauce until fully coated.
Optional bake: Spread into a greased baking dish, top with extra cheese, and bake at 350°F for 20 minutes until bubbly and golden.
Notes
Fresh-shredded cheese melts best (pre-shredded can turn the sauce a little grainy).
Keep heat low once cheese is added—high heat can make cheese split.
Want it extra creamy later? Reheat with a splash of milk and stir well.
Storage: Refrigerate leftovers in an airtight container 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop (Optional Bake)
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 545 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 85 mg