Name: Chick-Fil-A Mac and Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound elbow macaroni – cooked just shy of al dente; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3 cups whole milk; 2 cups sharp cheddar cheese, freshly shredded; 2 cups mild cheddar cheese, freshly shredded; 1/2 cup Parmesan cheese, freshly grated; 1/2 cup Romano cheese, freshly grated; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder (optional); 1 cup extra cheddar blend for topping

Jump to Recipe·Print Recipe

Craving that unbelievably creamy, cheesy goodness of Chick-fil-A’s Mac and Cheese but don’t want to leave the house? You’ve come to the right place. I’ve spent weeks perfecting this copycat recipe, and I’m excited to share every secret with you.

What makes this the best chick-fil-a mac and cheese recipe online? Simple: I’ve tested it exhaustively to nail the exact cheese blend, and I’m including pro-tips to guarantee a smooth, creamy sauce—no graininess allowed! This isn’t just another mac and cheese recipe. This is the one.

Why This is the Only Copycat Recipe You’ll Ever Need

Let me tell you why you’ll bookmark this page and come back to it again and again:

Perfectly Mimics the Flavor: After countless attempts, I cracked the code on the exact cheese blend for that signature tangy, rich taste. It’s all about the four-cheese combination that creates that restaurant-quality flavor.

Insanely Creamy Texture: My tested method prevents the sauce from breaking or becoming grainy. You’ll learn the exact temperature tricks that keep everything silky smooth.

Easy-to-Find Ingredients: No obscure cheeses or complicated steps here. Everything you need is available at your local grocery store, and you probably have half of it in your kitchen already.

Better Than the Real Thing: Make a whole pan for the cost of a single serving! Plus, you control the cheese ratio (and let’s be honest, we’re all adding extra).

The Secret to the Sauce: The 4-Cheese Blend

Here’s where most copycat recipes fall flat. They rely on one or two cheeses, but the magic of this creamy mac and cheese is in the blend. It’s about balancing flavor, meltiness, and that perfect salty finish.

Sharp Cheddar & Mild Cheddar

These are your flavor backbone. I use a 50/50 split of sharp and mild cheddar because using just one creates a one-dimensional taste. The sharp cheddar brings that tangy punch, while the mild cheddar keeps things smooth and mellow. Together, they create the complexity you taste in every Chick-fil-A bite.

Parmesan & Romano

These are the salty, nutty “secret ingredients” that elevate this from basic baked mac and cheese recipe territory to restaurant-quality. Parmesan adds that umami depth, while Romano brings a sharper, more assertive saltiness. They’re not the stars of the show, but without them? You’ll definitely notice something’s missing.

A Note on American or Velveeta (Optional)

I get asked this constantly: “Should I add American cheese or Velveeta?” Here’s the honest answer: they’re not in the original Chick-fil-A version, but a small amount (about 2 ounces) can provide extra creaminess if that’s your preference. The science behind it? These processed cheeses contain emulsifiers like sodium citrate that help keep the sauce ultra-smooth. I don’t use them in my base recipe because the proper technique creates enough creaminess, but it’s an option for those who want insurance against any graininess.

Ingredients You’ll Need

Here’s everything you need for this showstopper. Quality matters here, especially with the cheese!

1 pound elbow macaroni – cooked just shy of al dente (it’ll finish cooking in the oven)
4 tablespoons unsalted butter – salted will make it too salty with all that cheese
1/4 cup all-purpose flour – for the roux that thickens our sauce
3 cups whole milk – do NOT use skim; the fat content is crucial for creaminess
2 cups sharp cheddar cheese, freshly shredded
2 cups mild cheddar cheese, freshly shredded
1/2 cup Parmesan cheese, freshly grated
1/2 cup Romano cheese, freshly grated
1/2 teaspoon salt – adjust to taste
1/4 teaspoon black pepper
1/4 teaspoon garlic powder – optional but adds depth
Extra cheese for topping – about 1 cup of the cheddar blend

Critical note: Freshly shredded cheeses are non-negotiable. Pre-shredded cheese contains anti-caking agents that will make your sauce grainy. I’ll explain more in the pro-tips section.

Step-by-Step: How to Make Perfect Chick-fil-A Mac and Cheese

Ready to create magic? Let’s break this down into foolproof steps.

1. Boil the Pasta

Bring a large pot of salted water to a rolling boil. Add your elbow macaroni and cook for 6-7 minutes—you want it just shy of al dente. Why? Because it’ll continue cooking in the oven, and nobody wants mushy pasta. Drain and set aside.

2. Create the Roux

In a large saucepan or Dutch oven, melt your butter over medium heat. Once it’s melted and foamy, whisk in the flour. Keep whisking for about 2 minutes until it turns a light golden color and smells slightly nutty. This roux is your thickening agent—it’s what gives the sauce body and prevents it from being watery.

3. Build the Béchamel Sauce

Now comes the part that requires your attention. Slowly—and I mean slowly—pour in the milk while whisking constantly. Start with just a splash, whisking until it’s smooth, then add a bit more. This gradual process prevents lumps from forming. Once all the milk is incorporated, keep whisking and let it simmer gently for about 5 minutes until it thickens enough to coat the back of a spoon.

4. Melt the Cheeses

Here’s the most important tip in this entire recipe: turn off the heat before adding the cheese. I cannot stress this enough. High heat causes cheese to become oily and grainy. With the heat off, add your cheeses in batches—start with half, stir until melted, then add the rest. The residual heat is more than enough to melt everything smoothly. Stir in your salt, pepper, and garlic powder.

5. Combine & Bake

Preheat your oven to 350°F. Mix your cooked pasta into the cheese sauce, ensuring every piece is coated. Transfer everything to a greased 9×13-inch baking dish. Sprinkle that extra cup of cheese on top (this creates that irresistible golden crust). Bake for 20-25 minutes until the top is golden and bubbly. Let it rest for 5 minutes before serving—this lets the sauce thicken up perfectly.

Pro-Tips from a Chef for Flawless Results

After making this creamy mac and cheese dozens of times, here are the tips that make the biggest difference:

Shred Your Own Cheese: I mentioned this earlier, but it’s worth repeating. Pre-shredded cheese contains cellulose (a wood pulp derivative) and potato starch to prevent clumping. These additives prevent the cheese from melting smoothly and create that grainy, separated texture nobody wants. Spending 5 extra minutes shredding your own cheese is the single most important step for restaurant-quality results.

Use Room Temperature Milk: Cold milk hitting a hot roux can cause the sauce to break or develop lumps. Take your milk out of the fridge 30 minutes before you start, or gently warm it in the microwave for 30 seconds.

Don’t Boil the Sauce: Once your milk is added, keep everything at a gentle simmer. Boiling causes the proteins in both the milk and cheese to seize up and separate, giving you that oily, grainy mess we’re trying to avoid.

Salt Your Pasta Water: This is your only opportunity to season the pasta itself! Use about 1 tablespoon of salt per gallon of water. Your pasta should taste lightly seasoned on its own.

Common Problems & How to Fix Them (Troubleshooting Guide)

Even with perfect technique, things can go sideways. Here’s how to rescue your baked mac and cheese recipe:

“My Sauce is Grainy!”
This happens when cheese is heated too quickly or at too high a temperature. Prevention is best (turn off the heat!), but if it’s already happened, try whisking in a teaspoon of lemon juice or a pinch of sodium citrate. Both can help re-emulsify the sauce. You can also try blending a portion of the sauce in a blender, which can smooth out minor graininess.

“My Sauce is Oily!”
The fat has separated from the cheese proteins—again, caused by overheating. If caught early, remove from heat immediately and whisk in a tablespoon of cold milk. This can sometimes bring it back together. For future batches, remember: low heat and patience.

“My Mac and Cheese is Dry!”
Either over-baked or you didn’t use enough sauce. For an immediate fix, warm 1/2 cup of milk with a tablespoon of butter, pour it over the mac and cheese, and gently stir. Cover with foil and let it sit for 5 minutes. The pasta will absorb the liquid and soften up.

Variations and Serving Suggestions

Once you’ve mastered the basic chick-fil-a mac and cheese recipe, try these delicious twists:

Make it Spicy: Dice up some pickled jalapeños or add 1/4 teaspoon of cayenne pepper to the cheese sauce. The tang pairs beautifully with the creamy richness.

Add Protein: Fold in 2 cups of shredded rotisserie chicken or crispy bacon bits before baking. This turns your side dish into a complete meal.

Crunchy Topping: Mix 1 cup of Panko breadcrumbs with 2 tablespoons of melted butter and sprinkle on top before baking. You’ll get an incredible textural contrast that takes this to the next level.

What to Serve With: This pairs perfectly with fried chicken, pulled pork, or a simple green salad. It’s rich enough to be the star but versatile enough to complement almost any main dish.

Storing and Reheating Instructions

How to Store: Transfer cooled mac and cheese to an airtight container and refrigerate for up to 3-4 days. Don’t leave it at room temperature for more than 2 hours.

The BEST Way to Reheat: Here’s where most people go wrong. The microwave works in a pinch, but it can make the cheese sauce oily and separated. Instead, reheat individual portions on the stovetop over low heat, adding 2-3 tablespoons of milk per serving. Stir frequently until warmed through. This restores that original creaminess. For larger portions, reheat in a 350°F oven covered with foil, stirring halfway through.

Frequently Asked Questions (FAQ)

Can I make this mac and cheese ahead of time?

Absolutely! Prepare everything through step 4 (combining the pasta and sauce), then cover and refrigerate for up to 24 hours. When you’re ready to serve, let it sit at room temperature for 30 minutes, top with cheese, and bake as directed. You might need to add an extra 5-10 minutes to the baking time since it’s starting cold.

Can I use different types of pasta?

Yes, though elbow macaroni is traditional. Cavatappi, shells, or penne all work beautifully because their shapes trap the cheese sauce. Just adjust cooking times according to package directions, always erring on the side of slightly undercooked.

Is this recipe gluten-free?

Not as written, but it’s easy to adapt! Use your favorite gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch (use 2 tablespoons cornstarch instead of 1/4 cup flour). The rest of the ingredients are naturally gluten-free.

What is the exact cheese Chick-fil-A uses?

They don’t release their exact blend—it’s proprietary. However, after extensive testing and comparing, this four-cheese combination is a near-perfect match in both flavor and texture. Multiple readers who’ve worked at Chick-fil-A have confirmed this tastes “exactly like the real thing.”

Chick-Fil-A Mac and Cheese Recipe