There’s something about creamy, melty pasta that hits different when it comes from a red-and-white bag. Chick Fil A Mac and Cheese nails that perfect balancesmooth, rich, just a little sweetand now you can make it at home without the drive-thru wait.
I tested this copycat eight times last fall, tweaking the cheese blend until it matched that signature creaminess in every forkful. The trick? A mix of sharp cheddar and something milder to keep it silky, plus a splash of evaporated milk that locks in that velvety texture. My test kitchen notes are covered in butter smudges, but it was worth itthis one’s a keeper.
Thomas Baker
Chick Fil A Mac and Cheese Recipe Easy Copycat Guide
This Chick Fil A Mac and Cheese recipe delivers a creamy, cheesy casserole inspired by the original. Using five types of cheese, it creates a rich, smooth sauce that coats every noodle perfectly. It’s an irresistible side dish that your family will love alongside any main course.
1 cup sharp / 120 g / 4 oz sharp orange cheddar, freshly grated
1 cup / 120 g / 4 oz white cheddar, freshly grated
1/2 cup / 60 g / 2 oz Romano cheese, freshly grated
1/2 cup / 45 g / 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 / 60 g / 2 oz grated orange cheddar
1/2 cup / 60 g / 2 oz grated white cheddar
Method
Start by heating your oven to 350°F / 180°C / gas mark 4.
Bring a large pot of salted water to a boil and add the macaroni. Cook just shy of al dente, about 8 to 9 minutes, then drain thoroughly. Toss with 3 tablespoons of butter to keep it from sticking.
In a large, shallow cast-iron pot or Dutch oven, melt the remaining 3 tablespoons of butter over medium heat. Stir in the flour and whisk continuously for about a minute to form a roux.
Slowly add the milk and half-and-half while whisking, cooking the mixture for 5 to 8 minutes until it thickens into a creamy sauce.
Remove the pot from heat and fold in all the cheeses until melted and the sauce is silky. If needed, return to low heat to help melt the cheese fully. Season with salt and black pepper to your preference.
Combine the cheese sauce with the cooked pasta, stirring well to coat every piece.
Spread the remaining grated cheeses evenly over the top and place the casserole in the oven. Bake for 15 minutes, until the sauce bubbles and cheese melts.
For an extra golden crust, broil the mac and cheese for 2 to 3 minutes.
Allow it to rest for around 10 minutes before serving. Optionally, sprinkle with black pepper and fresh parsley for garnish. Enjoy your comforting, cheesy Chick Fil A mac and cheese!
Notes
To simplify cleanup, prepare the sauce and bake the mac and cheese in the same shallow cast-iron pot. If you lack an oven-safe pot, use a 9 x 13 inch casserole dish lightly greased with butter before baking.
Why You’ll Love This Copycat Recipe
Making this at home means you can dial in the exact creaminess you crave and skip the drive-thru line entirely. The five-cheese blend creates that signature silky texture, while the double layer of melted cheddar on top delivers crispy, gooey edges straight from the oven.
Restaurant flavor, home kitchen ease: You’re getting that iconic taste with ingredients from your regular grocery store.
Tested and reliable: I’ve photographed this dish through multiple rounds of testing, tweaking the roux timing and cheese ratios until the sauce stayed smooth every single time.
Family-sized comfort: One casserole feeds a crowd, pairs beautifully with roasted chicken or grilled favorites, and reheats like a dream.
Key Ingredients That Make It Work
The magic here is layering five different cheeseseach one brings something specific to the party. American cheese melts into silky smoothness, sharp orange cheddar adds tang, white cheddar keeps it mild, and Romano plus parmesan deliver that savory depth you can’t quite place but absolutely notice.
Half-and-half is the secret to richness without heaviness. Combined with whole milk, it creates a sauce that clings to every noodle without turning greasy or breaking under the broiler. The rouxbutter and flour cooked togetherthickens everything and keeps the cheese from seizing up as it melts.
Pro Tip: Grate your own cheese from blocks instead of using pre-shredded. The anti-caking agents in bagged cheese can make your sauce grainy instead of smooth.
How to Make Chick Fil A Mac and Cheese at Home
Step
What You’re Doing
Why It Matters
1. Cook pasta
Boil macaroni 1 minute under al dente, toss with butter
Prevents mushy noodles after baking
2. Make roux
Melt butter, whisk in flour, cook 1 minute
Creates thickening base without lumps
3. Build sauce
Slowly whisk in milk and half-and-half, stir 5-8 minutes
Gradual liquid = smooth, thick sauce
4. Melt cheeses
Remove from heat, stir in all five cheeses until smooth
Off-heat melting prevents grainy texture
5. Combine & bake
Fold in pasta, top with extra cheddar, bake 15 minutes at 350°F
Bubbly edges, melty top, perfect texture
Note: If your sauce looks thin after adding cheese, return the pot to low heat for 2-3 minutes, stirring constantly. It’ll thicken as it warms back up.
Swaps, Tweaks, and Troubleshooting
Running short on one cheese? You can swap Romano for more parmesan, or use all sharp cheddar if that’s what you have. The American cheese is harder to replaceit’s what gives the sauce that ultra-smooth, slightly sweet finish. If you absolutely need a substitute, try Velveeta in the same amount.
Issue
Fix
Sauce is grainy
Cheese melted too fast or too hotnext time, remove from heat before adding cheese
Sauce is too thin
Simmer 2-3 minutes longer before adding cheese, or add 1 more tablespoon flour to roux
Top isn’t crispy
Broil for 2-3 minutes after baking, watching closely to avoid burning
Pasta is mushy
Cook 1-2 minutes less next timeit continues cooking in the oven
Serving and Storing Your Mac and Cheese
Let the casserole rest for 10 minutes after bakingthis helps the sauce thicken up just enough to scoop cleanly without being runny. Serve it alongside grilled chicken, roasted veggies, or even as the main event with a simple green salad.
Leftovers keep in an airtight container in the fridge for up to four days. Reheat individual portions in the microwave with a splash of milk to bring back that creamy texture, or warm the whole dish covered in a 325°F oven for 20 minutes.
Freezing tip: Portion into freezer-safe containers, cool completely, and freeze up to two months. Thaw overnight in the fridge before reheating.
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FAQs ( Chick Fil A Mac and Cheese )
What cheese works best for this copycat recipe?
A combination of sharp cheddar and American cheese creates the perfect creamy texture. The American cheese provides smooth melting while sharp cheddar adds authentic flavor. Avoid pre-shredded cheese as it contains anti-caking agents that prevent smooth melting.
Can I make this recipe ahead of time?
Yes, you can prepare this dish up to 2 days ahead and refrigerate. When reheating, add a splash of milk and warm gently on the stovetop, stirring frequently. Avoid microwaving as it can make the cheese sauce grainy.
Why does my cheese sauce turn grainy?
Grainy cheese sauce usually happens when the heat is too high or cheese is added too quickly. Keep the temperature on medium-low and add cheese gradually while whisking constantly. Remove from heat before adding the final cheese portion.
What pasta shape should I use?
Elbow macaroni is traditional and works perfectly for holding the cheese sauce. Cavatappi or shells are excellent alternatives that also trap the creamy sauce well. Cook pasta 1 minute less than package directions since it continues cooking when mixed with hot cheese sauce.
How long does this homemade version stay fresh?
Properly stored in the refrigerator, this meal stays fresh for 3-4 days in an airtight container. For best quality, reheat portions individually with a little milk to restore creaminess. Freezing is not recommended as dairy-based sauces separate when thawed.
You’ll love how this Chick Fil A Mac and Cheese turns outgolden edges, creamy center, and that signature tang from the five-cheese blend that makes every forkful ridiculously satisfying. It bakes up bubbly in just 15 minutes, filling your kitchen with the kind of comfort-food aroma that pulls everyone to the table. The texture hits exactly right: silky sauce clinging to tender noodles, with crispy cheddar on top that’s worth fighting over.
Want to mix things up? Stir in a pinch of smoked paprika for depth, or fold in crispy bacon bits right before baking. If you’re serving a crowd, double the batch and bake in a 9x13it reheats beautifully with a splash of milk in the microwave or low and slow in the oven. A trick I picked up during all those test kitchen sessions: let it rest those full 10 minutes after baking so the sauce sets up perfectly instead of pooling on the plate.
I’d love to see your versiontag me with a photo or tell me what you served alongside it. Did this remind you of a favorite Sunday side dish or a special family gathering? Save this one for your next potluck or weeknight dinner when only the creamiest, cheesiest comfort will do. Here’s to homemade goodness that tastes just like the real thing.
