Description
This Copycat Chick-fil-A Mac and Cheese recipe delivers a creamy, cheesy delight reminiscent of the popular fast-food chain’s comfort dish. Perfectly cooked elbow macaroni is enveloped in a rich cheese sauce combining American, sharp cheddar, and Italian blend cheeses, finished with a hint of paprika for a subtle smoky flavor. It’s an ideal homemade side dish for family dinners or special occasions.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 teaspoon salt
- â…› teaspoon ground paprika
- 2 cups whole milk
- 1 egg yolk
- 8 slices American cheese
- 16 ounces freshly grated extra sharp cheddar cheese, divided
- 1 cup Italian blend cheese, shredded
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Make the roux base: In the same pot, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook the mixture for about 2 minutes to remove the raw flour taste, stirring constantly until lightly golden.
- Add seasoning and milk: Slowly whisk in the whole milk until smooth and creamy. Add the salt and ground paprika. Continue to cook and stir until the sauce thickens, approximately 5-7 minutes.
- Incorporate egg yolk: In a small bowl, beat the egg yolk. Temper the egg by slowly adding a few tablespoons of the hot milk mixture into the yolk while whisking continuously. Then slowly whisk the tempered yolk back into the sauce. This will enhance the creaminess of the sauce.
- Add cheeses: Gradually add the American cheese slices and half of the sharp cheddar cheese to the sauce, stirring until all cheese is melted and the sauce is smooth.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce along with the Italian blend cheese and the remaining sharp cheddar cheese. Stir thoroughly to ensure all pasta is coated and cheese is evenly distributed.
- Final heat: Cook on low heat for an additional 2-3 minutes to allow cheeses to meld and the macaroni to absorb some sauce flavors, stirring occasionally to prevent sticking.
- Serve: Remove from heat and serve warm as a delicious side dish or a satisfying main course.
Notes
- Use freshly grated cheese for the best melting quality and flavor.
- Tempering the egg yolk prevents it from scrambling in the sauce.
- For a lighter version, substitute whole milk with 2% milk, though creaminess may be slightly reduced.
- The paprika adds a subtle smoky flavor but can be omitted if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of milk.
