Chick-fil-A Mac and Cheese Recipe
Our copycat Chick-fil-A mac and cheese recipe is easy and cheesy. Learn how to make this creamy comfort food with no roux for dinner this week. Keto and gluten free friendly.
Servings: 5 cups
Calories: 326kcal
Ingredients
For the Pasta
- 2 cups dried elbow macaroni Barilla brand
- 1 teaspoon Kosher salt
For the Cheese Sauce
- ½ cup water
- 1 teaspoon food-grade sodium citrate
- ¾ cup whole milk
- 1 cup Boar's Head white American cheese grated
- 1 ¼ cup sharp cheddar cheese grated
- ¼ cup BellaVinto Gold, Raspberry Ale, or Merlot cheese grated
- 3 tablespoons Parmesan grated
- 1 ½ tablespoons Parmigiano Reggiano grated
- 2 pinches paprika for color
- 1 pinch turmeric for color
- ½ teaspoon salt
For the Topping
- ½ cup Boar's Head white American cheese grated
- ½ cup sharp cheddar cheese grated
Instructions
- Cook the 2 cups of pasta in 2 quarts of boiling salted water for one minute less than the package directions. (Cook for 20 minutes if you want soft, large pasta. See recipe notes.)
- Drain the pasta, but don't rinse it. Allow the pasta to cool for at least 5 minutes. If it's too hot, the sauce won't stick.
- In a large heavy bottomed skillet, heat up the water over medium heat for two minutes, then sprinkle in the sodium citrate and whisk until dissolved.
- Reduce the heat to medium and slowly whisk in the milk, and heat for two minutes while whisking constantly. Don't allow the milk to boil.
- Turn the heat to low and gradually add the grated cheese one handful at a time, roughly ½ cup, while whisking. Whisk in the paprika, turmeric, and salt. Taste and adjust seasonings. Allow the sauce to sit for 5 to 10 minutes to thicken. Preheat the broiler.
- Add the cooked and cooled pasta to the sauce a little at a time. There should be a good ratio of sauce to pasta. Stir gently with a spatula or a large wooden spoon until it's evenly coated. Taste and adjust seasonings if desired.
- Divide the mac and cheese evenly between the buttered ramekins and place on a cookie sheet or use a buttered 8x8-inch baking dish. Sprinkle with the grated American then the cheddar. Broil on high for 2 minutes, or until it has browned on top. Enjoy immediately.
Notes
- Grate your own cheese with a box grater. Pre-shredded cheese doesn't melt as well.
- Don't substitute the sodium citrate. This ingredient can be easily ordered online, but is hard to find in the grocery store. It will act as an emulsifier and keep the sauce soft.
- Make Ahead? Use heavy cream instead of whole milk as it helps keep the sauce creamy when reheating. Don't cook the pasta ahead of time.
- Want a creamy cheese sauce? Add it gradually (¼ cup at a time) and whisk over the lowest heat until melted.
- Want soft, large pasta? If you want your pasta more like CFA, cook for 20 minutes to get it as soft as possible. This will increase your yield by 2 servings, so you'll have to increase the cheese sauce, or cook less pasta.
Nutrition
Serving: 0.5cup | Calories: 326kcal | Carbohydrates: 25g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 860mg | Potassium: 155mg | Fiber: 1g | Sugar: 3g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 485mg | Iron: 1mg
