There’s something about silky, cheesy mac that makes you forget everything else for a minute. Chick Fil A Mac and Cheese has that magicthe kind that sticks to your ribs and makes you close your eyes on the first bite.
I first cracked the code on this one back in 2019 after my youngest kept begging for “the orange kind” every time we drove past. Took me four tries to nail that creamy-not-gloopy textureturns out the secret’s in using evaporated milk instead of heavy cream. Now I’ve been making it weekly for six years, and it never gets old.
PrintChick Fil A Mac and Cheese Recipe: Easy Homemade Perfection
Enjoy this delicious Chick Fil A Mac and Cheese made creamy with five types of cheese. It’s a rich, comforting casserole perfect as a side to any main dish. Ready quickly, it’s a family favorite everyone will love.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 10 1x
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 12 oz or 340 g dry macaroni pasta
- 1 tsp salt
- 3 tbsp butter
- 3 tbsp butter
- 5 tbsp all-purpose flour
- 2 1/2 cups or 600 ml or 20 fl oz milk
- 1 cup or 240 ml or 8 fl oz half and half
- 10 slices American cheese
- 1 cup sharp or 120 g or 4 oz sharp orange cheddar freshly grated
- 1 cup or 120 g or 4 oz white cheddar freshly grated
- 1/2 cup or 60 g or 2 oz Romano cheese freshly grated
- 1/2 cup or 45 g or 1.6 oz parmesan cheese freshly grated
- 1 tsp salt or to taste
- 1/2 tsp ground black pepper or to taste
- 1/2 cup or 60 g or 2 oz grated orange cheddar
- 1/2 cup or 60 g or 2 oz grated white cheddar
Instructions
- Heat the oven to 350°F or 180°C or gas mark 4.
- Boil the macaroni with 1 teaspoon salt and cook 1 minute less than package directions for al dente, about 8 to 9 minutes, then drain and stir in 3 tablespoons butter to keep from sticking.
- Melt the remaining 3 tablespoons butter in a large pot over medium heat then whisk in flour and cook for 1 minute, stirring constantly.
- Gradually pour in milk and half and half, stirring until sauce thickens, about 5 to 8 minutes.
- Remove from heat and mix in all cheeses until melted and smooth, seasoning with salt and pepper.
- Combine the sauce with cooked pasta, coating thoroughly.
- Transfer to baking dish or keep in pot, sprinkle remaining cheese on top, and bake for 15 minutes until bubbly and cheese melts.
- For a browned top, broil 2 to 3 minutes.
- Let cool 10 minutes before serving, optionally adding black pepper and parsley.
Notes
- I prefer cooking and baking in a shallow cast-iron pot to save dishes
- If that’s unavailable, use a 9 x 13 inch casserole dish greased with butter
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Serving Size: 1
- Calories: 356
Why You’ll Love This Creamy, Five-Cheese Wonder
This homemade Chick Fil A Mac and Cheese brings that restaurant-quality comfort straight to your kitchenno drive-thru line required. The blend of five cheeses creates a sauce so smooth and rich, it coats every elbow noodle like a warm hug.
- Nostalgic comfort: That familiar orange-gold color and ultra-creamy texture hits different when it’s made in your own pot.
- Beginner-friendly: If you can boil water and stir, you’ve got this. The roux sounds fancy, but it’s just butter, flour, and a whisk.
- Crowd-pleaser: Kids devour it. Adults go back for seconds. Potlucks? You’ll come home with an empty dish.
The Magic Behind the Five-Cheese Sauce
What makes this copycat so spot-on is the cheese combo. American cheese gives it that signature melt and creaminess, while sharp orange cheddar, white cheddar, Romano, and parmesan add layers of flavor you just don’t get from a box.
Half-and-half and milk work together to keep the sauce silky without being too heavy. After testing this dozens of times since 2019, I’ve learned that whisking continuously while the sauce thickens is the key to avoiding lumpsand trust me, it’s worth the arm workout.
How to Make It: Step-by-Step
Start by cooking your macaroni one minute less than the package saysit’ll finish cooking in the oven and you don’t want mushy noodles. Toss it with butter right after draining so it stays separate and silky.
While the pasta boils, make your roux by melting butter and whisking in flour for about a minute. Slowly pour in the milk and half-and-half, whisking the whole time until it thickens. Pull it off the heat, stir in all five cheeses until they melt into that gorgeous golden sauce, then fold in your pasta.
Top with extra cheddar and bake until bubbly. If you want that slightly crispy, golden top, pop it under the broiler for a couple minutes at the endbut watch it like a hawk so it doesn’t burn.
| Step | Time | Key Action |
|---|---|---|
| Cook pasta | 8-9 min | Boil 1 min less than al dente |
| Make roux | 1 min | Whisk butter + flour constantly |
| Thicken sauce | 5-8 min | Add milk slowly, keep whisking |
| Melt cheese | 2-3 min | Stir off heat until smooth |
| Bake | 15 min | 350°F until bubbly |
| Broil (optional) | 2-3 min | Watch closely for golden top |
Troubleshooting Tips
Sauce too thick? Whisk in a splash of milk, a tablespoon at a time, until it loosens up. Too thin? Let it simmer a bit longerit’ll thicken as it cooks.
If your cheese isn’t melting smoothly, put the pot back on the lowest heat and stir gently. Sometimes freshly grated cheese needs a little coaxing. And if you see lumps forming in your roux, just keep whiskingthey usually smooth out as the liquid incorporates.
Smart Swaps and Tweaks
| Instead of… | Try This |
|---|---|
| Half-and-half | Whole milk (slightly less rich but still creamy) |
| Macaroni | Cavatappi or shells (holds sauce beautifully) |
| American cheese | More white cheddar (less tangy, still melts well) |
| Romano | Extra parmesan (similar sharp bite) |
Pro Tip: Freshly grated cheese melts smoother than pre-shredded, which has anti-caking agents that can make the sauce grainy.
Serving and Storage
Let the casserole rest for about 10 minutes before servingit’ll firm up just enough to scoop without being soupy. This pairs beautifully with grilled chicken, roasted veggies, or honestly, just a simple green salad to balance all that cheesy goodness.
Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of milk to bring back that creamy texture, or microwave in 30-second bursts, stirring between each.
| Storage Method | Duration | Reheating Tip |
|---|---|---|
| Refrigerator | Up to 4 days | Add milk, reheat gently |
| Freezer | Up to 2 months | Thaw overnight, reheat with milk |
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FAQs ( Chick Fil A Mac and Cheese )
What cheese makes this recipe taste authentic?
A blend of sharp cheddar and American cheese creates the signature creamy, tangy flavor. The American cheese ensures that smooth, velvety texture while sharp cheddar adds depth. I recommend using block cheese and shredding it yourself for the best melt and consistency.
Can I make this dish ahead of time?
Yes, you can prepare this meal up to 2 days in advance and refrigerate it covered. When reheating, add a splash of milk and stir gently over low heat to restore the creamy texture. Avoid freezing as the cheese sauce may separate when thawed.
Why does my cheese sauce turn grainy?
Grainy cheese sauce usually happens when the heat is too high or cheese is added too quickly. Always melt cheese over low heat and add it gradually while whisking constantly. Remove the pan from heat before adding cheese to prevent overheating and curdling.
What pasta shape works best for this recipe?
Medium shells or cavatappi work perfectly because their curves hold the cheese sauce beautifully. Regular elbow macaroni is the classic choice and readily available. Cook the pasta just until al dente since it will continue cooking when mixed with the hot cheese sauce.
How do I reheat leftovers without drying out?
Reheat gently in the microwave at 50% power, stirring every 30 seconds and adding milk as needed. On the stovetop, use low heat with frequent stirring and a tablespoon of milk or cream. Never use high heat as it will cause the cheese to separate and become oily.
Just One More Spoonful
This Chick Fil A Mac and Cheese comes together in about thirty minutes and delivers that restaurant magic every single time. The five-cheese blend creates this gorgeous, velvety sauce that clings to every noodle. You’ll love how it turns outcreamy, comforting, and absolutely worth making on repeat.
Want to mix things up? Stir in crispy bacon bits or roasted broccoli florets before bakingboth add incredible flavor without changing the soul of the dish. A trick I learned from my aunt’s kitchen: grate your own cheese instead of buying pre-shredded for the smoothest, dreamiest sauce. And if you’re meal prepping, this reheats beautifully all week long with just a splash of milk.
I’d love to see your bubbly, golden pan when you make this! Did you grow up with mac and cheese that tasted like a hug? Drop a comment or tag me with your photoI read every single one. Save this recipe for the next potluck or Sunday dinner when you need something that feels like home. Happy cooking, friend.
