Mac and cheese has always been one of those comfort foods that just hits different. My kids beg for it at least three times a week, and honestly, I don’t blame them. But let’s be real – the boxed stuff gets old pretty fast, and restaurant mac and cheese can get expensive when you’re feeding a family of four.
That’s where this Chick Fil A copycat recipe comes in clutch. It tastes just like the creamy, cheesy goodness you get at the restaurant, but you can make it right in your own kitchen. I stumbled across this recipe when I was trying to recreate all our favorite restaurant dishes at home. Now it’s become our go-to side dish for everything from grilled chicken to barbecue nights.
The best part? It’s way easier than you’d think. No fancy ingredients or complicated steps – just pure comfort food that’ll have your family asking for seconds every single time.
Why You’ll Love This Mac and Cheese
- Restaurant-quality at home – This copycat recipe captures that creamy, indulgent taste of Chick-fil-A’s famous mac and cheese without having to leave your kitchen.
- Five-cheese blend – The combination of American, sharp cheddar, white cheddar, Romano, and parmesan creates layers of flavor that make every bite rich and satisfying.
- Perfect comfort food – This creamy, cheesy mac and cheese hits all the right notes when you’re craving something warm and comforting.
- Great for feeding a crowd – This recipe makes plenty to serve as a side dish for family dinners or potluck gatherings, and everyone will be asking for the recipe.
- Simple homemade goodness – Made with real cheese and a from-scratch roux, this tastes so much better than anything from a box and isn’t much harder to make.
What Kind of Cheese Should I Use?
This recipe calls for a mix of different cheeses, and honestly, that’s what makes it so good. You’ll want to use freshly grated cheese rather than the pre-shredded stuff from the bag – it melts much better and gives you that creamy texture you’re after. The American cheese slices are key here because they help make the sauce super smooth and creamy, so don’t skip those even if they seem processed. For the cheddar, sharp orange cheddar gives you that classic mac and cheese flavor and color, while white cheddar adds richness without changing the look. If you can’t find Romano or parmesan, you can substitute with more of either one, but the combo really does give you that restaurant-quality taste.
Options for Substitutions
This creamy mac and cheese is pretty forgiving when it comes to swaps, but there are a few things to keep in mind:
- Macaroni pasta: While elbow macaroni is classic, you can use shells, cavatappi, or penne – just pick something with ridges or curves that will hold onto all that cheese sauce.
- American cheese: This is the secret to that smooth, creamy texture, so I wouldn’t skip it. If you absolutely must substitute, try Velveeta or another processed cheese that melts well.
- Half and half: You can use heavy cream for extra richness, or substitute with more milk if that’s what you have. Just know that using all milk will make it slightly less creamy.
- Sharp cheddar: Mild cheddar works too, but you’ll lose some of that tangy bite. You can also mix in some Gruyere or Monterey Jack for different flavor profiles.
- Romano and Parmesan: These add that nutty, salty depth, but if you only have one or the other, just use what you’ve got. Pecorino Romano can sub for regular Romano.
- All-purpose flour: This is crucial for the roux that thickens your sauce, so don’t skip it. If you’re gluten-free, try using a 1:1 gluten-free flour blend.
Watch Out for These Mistakes While Cooking
The biggest mistake when making this mac and cheese is adding the cheese too quickly or over high heat, which can cause the sauce to break and become grainy – always remove the pan from heat before whisking in your cheeses one handful at a time.
Another common error is overcooking the pasta since it will continue cooking in the oven, so aim for just shy of al dente when boiling to prevent mushy noodles in the final dish.
Don’t skip making a proper roux with the butter and flour, as this step is crucial for creating a smooth, thick base that won’t separate, and make sure to cook it for at least 2-3 minutes to eliminate any raw flour taste.
For the creamiest results, use freshly grated cheese instead of pre-shredded (which has anti-caking agents that prevent smooth melting), and let the finished casserole rest for 10 minutes before serving to help it set up properly.
What to Serve With Mac and Cheese?
This rich and creamy mac and cheese is perfect as a side dish alongside grilled chicken, barbecue ribs, or a simple roasted pork tenderloin. Since it’s so indulgent, I like to balance it out with something fresh like a crisp coleslaw or a green salad with a tangy vinaigrette to cut through all that cheesy goodness. For a complete comfort food meal, try pairing it with some smoky baked beans and cornbread, or serve it as the star of the show with just some steamed broccoli on the side. You can also turn it into a heartier main dish by stirring in some cooked bacon bits, pulled pork, or diced ham.
Storage Instructions
Refrigerate: This creamy mac and cheese keeps really well in the fridge for up to 4 days in a covered container. The cheese sauce might thicken up a bit as it cools, but that’s totally normal. I actually think it tastes even better the next day after all those flavors have had time to meld together!
Freeze: You can freeze portions of this mac and cheese for up to 3 months in freezer-safe containers. Just know that dairy-based dishes can sometimes get a little grainy after freezing, but it still tastes great. I like to freeze individual servings so I can grab one whenever I’m craving that Chick-fil-A goodness.
Reheat: To warm it back up, add a splash of milk or half-and-half and heat it slowly on the stove over low heat, stirring frequently. You can also microwave it in 30-second intervals, stirring between each one. The key is going low and slow so the cheese doesn’t separate or get rubbery.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3750-4100
- Protein: 130-155 g
- Fat: 180-210 g
- Carbohydrates: 355-390 g
Ingredients
For the pasta:
- 12 oz dry macaroni
- 1 tsp salt
- 3 tbsp butter
For the cheese sauce:
- 3 tbsp butter
- 5 tbsp all-purpose flour
- 2 1/2 cups milk
- 1 cup half and half
- 10 slices american cheese
- 1 cup freshly shredded sharp orange cheddar (4 oz)
- 1 cup freshly shredded white cheddar (4 oz)
- 1/2 cup freshly grated romano cheese (2 oz)
- 1/2 cup freshly grated parmesan cheese (1.6 oz)
- 1 tsp salt, or to taste
- 1/2 tsp ground black pepper, or to taste
For the topping:
- 1/2 cup shredded orange cheddar (2 oz)
- 1/2 cup shredded white cheddar (2 oz)
Step 1: Prep and Cook the Macaroni
- 12 oz dry macaroni
- 1 tsp salt
- 3 tbsp butter
Preheat your oven to 350°F (180°C, gas mark 4).
Bring a large pot of water to a boil and add 1 teaspoon of salt.
Add the dry macaroni and cook for 1 minute less than the package direction for al dente, about 8 to 9 minutes.
Drain the macaroni well and return to the pot.
Stir in 3 tablespoons of butter until melted; this prevents the noodles from sticking together.
Step 2: Prepare a Roux
- 3 tbsp butter
- 5 tbsp all-purpose flour
While the macaroni cooks, melt the remaining 3 tablespoons of butter in a large, shallow cast-iron pot or Dutch oven over medium heat.
Sprinkle in the flour and whisk constantly for 1 minute until the mixture becomes slightly golden and frothy.
This base will help thicken your cheese sauce.
Step 3: Make the Cheese Sauce
- 2 1/2 cups milk
- 1 cup half and half
- 10 slices American cheese
- 1 cup freshly shredded sharp orange cheddar (4 oz)
- 1 cup freshly shredded white cheddar (4 oz)
- 1/2 cup freshly grated Romano cheese (2 oz)
- 1/2 cup freshly grated Parmesan cheese (1.6 oz)
- 1 tsp salt, or to taste
- 1/2 tsp ground black pepper, or to taste
Slowly whisk in the milk and half and half to the butter and flour mixture, pouring gradually to prevent lumps.
Continue to cook on medium heat, whisking continuously, until the sauce thickens—about 5 to 8 minutes.
Once thickened, remove the pot from heat and add the American cheese, shredded sharp orange cheddar, white cheddar, Romano, and Parmesan cheese.
Stir until all the cheese has melted and the sauce is smooth.
If the cheese isn’t fully melted, you can return the pot to a low flame.
Season the sauce with additional salt and black pepper, adjusting to your taste.
I like to taste at this stage and add a bit more pepper for a gentle kick.
Step 4: Combine Pasta and Cheese Sauce
- cooked buttered macaroni from Step 1
- cheese sauce from Step 3
Add the drained, buttered macaroni (from Step 1) to the pot with the cheese sauce (from Step 3).
Stir well until every noodle is thoroughly coated in the creamy cheese sauce.
Step 5: Top and Bake
- 1/2 cup shredded orange cheddar (2 oz)
- 1/2 cup shredded white cheddar (2 oz)
Sprinkle the remaining 1/2 cup shredded orange cheddar and 1/2 cup shredded white cheddar evenly over the top of the macaroni and cheese mixture.
Transfer the pot (or pour the mixture into a prepared baking dish) to the oven and bake uncovered at 350°F (180°C) for 15 minutes, until the sauce is bubbling and the cheese on top is melted.
For a crispier, browned top, place the casserole under the broiler for an additional 2 to 3 minutes, keeping a close eye to prevent burning.
I like to broil it just until the cheese is golden for extra flavor.
Step 6: Rest and Serve
Remove the macaroni and cheese from the oven and let it cool for about 10 minutes before serving.
This rest time allows the cheese sauce to set, making it easier to scoop.
Optionally, garnish with a sprinkle of black pepper and freshly chopped parsley if you like a fresh finish.
Enjoy while warm!
Classic Chick Fil A Copycat Mac and Cheese
Ingredients
For the pasta:
- 12 oz dry macaroni
- 1 tsp salt
- 3 tbsp butter
For the cheese sauce:
- 3 tbsp butter
- 5 tbsp all-purpose flour
- 2 1/2 cups milk
- 1 cup half and half
- 10 slices American cheese
- 1 cup freshly shredded sharp orange cheddar (4 oz)
- 1 cup freshly shredded white cheddar (4 oz)
- 1/2 cup freshly grated Romano cheese (2 oz)
- 1/2 cup freshly grated Parmesan cheese (1.6 oz)
- 1 tsp salt, or to taste
- 1/2 tsp ground black pepper, or to taste
For the topping:
- 1/2 cup shredded orange cheddar (2 oz)
- 1/2 cup shredded white cheddar (2 oz)
Instructions
- Preheat your oven to 350°F (180°C, gas mark 4). Bring a large pot of water to a boil and add 1 teaspoon of salt. Add the dry macaroni and cook for 1 minute less than the package direction for al dente, about 8 to 9 minutes. Drain the macaroni well and return to the pot. Stir in 3 tablespoons of butter until melted; this prevents the noodles from sticking together.
- While the macaroni cooks, melt the remaining 3 tablespoons of butter in a large, shallow cast-iron pot or Dutch oven over medium heat. Sprinkle in the flour and whisk constantly for 1 minute until the mixture becomes slightly golden and frothy. This base will help thicken your cheese sauce.
- Slowly whisk in the milk and half and half to the butter and flour mixture, pouring gradually to prevent lumps. Continue to cook on medium heat, whisking continuously, until the sauce thickens—about 5 to 8 minutes. Once thickened, remove the pot from heat and add the American cheese, shredded sharp orange cheddar, white cheddar, Romano, and Parmesan cheese. Stir until all the cheese has melted and the sauce is smooth. If the cheese isn't fully melted, you can return the pot to a low flame. Season the sauce with additional salt and black pepper, adjusting to your taste. I like to taste at this stage and add a bit more pepper for a gentle kick.
- Add the drained, buttered macaroni (from Step 1) to the pot with the cheese sauce (from Step 3). Stir well until every noodle is thoroughly coated in the creamy cheese sauce.
- Sprinkle the remaining 1/2 cup shredded orange cheddar and 1/2 cup shredded white cheddar evenly over the top of the macaroni and cheese mixture. Transfer the pot (or pour the mixture into a prepared baking dish) to the oven and bake uncovered at 350°F (180°C) for 15 minutes, until the sauce is bubbling and the cheese on top is melted. For a crispier, browned top, place the casserole under the broiler for an additional 2 to 3 minutes, keeping a close eye to prevent burning. I like to broil it just until the cheese is golden for extra flavor.
- Remove the macaroni and cheese from the oven and let it cool for about 10 minutes before serving. This rest time allows the cheese sauce to set, making it easier to scoop. Optionally, garnish with a sprinkle of black pepper and freshly chopped parsley if you like a fresh finish. Enjoy while warm!
