Copycat Chick-fil-A Mac and Cheese with Cheddar and Parmesan
By Miles Carr
Prep
15 min
Cook
25 min
Total
40 min
Servings
8
Level
Medium
Buy yellow cheddar cheese in blocks to make this Chick-fil-A mac and cheese copycat recipe. Let it melt into thick cheese pulls in the cheese sauce. I use the broiler to brown parts of the casserole, adding tastier crispy parmesan cheese. My favorite part of the dish.
I boil elbow pasta one minute less than the package directions for al dente. I drain the pasta while making the sauce. I cook the butter and flour mixture for 1 to 2 minutes, until pale golden and nutty-smelling. I cook the milk and cream mixture for 4 to 5 minutes, until it coats the back of a spoon evenly. A wire whisk can help keep the flour mixture from clumping and prevent uneven boiling of the milk and cream, which are used in large quantities in this recipe.
Remove the saucepan from heat entirely before adding cheese. Add pasta to the saucepan and then move to a greased 9x13-inch white ceramic baking dish. Bake uncovered at 350°F (175°C) until the outside of the casserole starts to bubble. Broil on high for 2-3 minutes. Leave the oven door slightly open during the final baking step to avoid burning the parmesan and other cheeses. Serve the casserole within 10 minutes of baking.
Why you'll love this recipe
- 1Sharp yellow cheddar cheese gives the sauce a yellow-orange color and sharper cheddar flavor.
- 2American cheese melts well into the sauce and gives each spoonful long cheese strands.
- 3A small amount of powdered mustard adds flavor to cheddar but does not interfere with other flavors in the dish.
- 4Parmesan cheese is sprinkled on top of the dish and broiled to make brown spots against the cheddar cheese.
- 5One pound of elbows fills a 9 by 13 pan. The tubes catch sauce both inside and out.
Ingredients
- •1 lb elbow macaroni pasta (450g, dry; cook 1 minute less than package instructions for al dente)
- •¼ cup unsalted butter (57g)
- •¼ cup all-purpose flour (30g)
- •2 cups whole milk (480ml)
- •1 cup heavy cream (240ml)
- •4 oz yellow American cheese (113g, torn from the deli)
- •12 oz sharp yellow cheddar cheese (340g, grated from the block and divided)
- •2 oz parmesan cheese (56g, freshly grated for the crust)
- •1 tsp kosher salt (5g)
- •½ tsp dry mustard powder (1g)
- •¼ tsp paprika (0.5g)
Instructions
- 1
Bring a large pot of heavily salted water to a boil over high heat. Cook the 1 lb (450g) elbow macaroni for 1 minute less than the package instructions, then drain.
- 2
Melt the 1/4 cup (57g) unsalted butter in a heavy-bottomed saucepan over medium heat. Whisk in the 1/4 cup (30g) flour and cook for 1 to 2 minutes, until pale golden.
- 3
Gradually whisk in the 2 cups (480ml) whole milk and 1 cup (240ml) heavy cream. Cook and whisk over medium heat for 4 to 5 minutes, until the mixture coats the back of a spoon.
- 4
Remove the saucepan from the heat. Stir in the salt, dry mustard, and paprika, then gradually fold in the 4 oz (113g) American cheese and 8 oz (226g) sharp cheddar until melted and glossy.
- 5
Fold the drained macaroni into the cheese sauce. Transfer it to a greased 9x13-inch (23x33cm) white ceramic baking dish and spread it into an even layer.
- 6
Top with the remaining 4 oz (113g) sharp cheddar and 2 oz (56g) parmesan. Bake at 350°F (175°C) for 15-20 minutes, then broil on high for 2-3 minutes until a charred golden-brown crust forms.
FAQ
Nutrition (per serving)
520
Calories
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