Copycat Chick Fil A Macaroni and Cheese

There’s comfort in a bowl of creamy macaroni and cheese that tastes like a fast-food favorite but is made at home with care. This Copycat Chick Fil A Macaroni and Cheese recipe brings together smooth, cheesy sauce and perfectly cooked elbow pasta for a crowd-pleasing side or main. It’s built from familiar pantry staples—elbow macaroni, a rich milk-and-cream base, and a blend of four cheeses—so you can recreate that nostalgic flavor in your own kitchen. The texture is silky, the seasonings gentle but purposeful, and the result is a dish that hits all the right notes.

Why this version works

What makes this Copycat Chick Fil A Macaroni and Cheese sing is the balance of cheeses and the roux-based sauce. The combination of Colby Jack, Gouda, American, and Parmesan gives body, melt, and a subtle tang. Flour and butter form a light roux that thickens the milk and cream without becoming gummy. A touch of smoked paprika and white pepper adds warmth and depth without overpowering the cheesiness, while garlic and onion powders contribute subtle savory layers. The final dish is creamy, slightly smoky, and perfectly seasoned.

Ingredients

• 2 cups dry elbow macaroni
• ¼ cup all-purpose flour
• 3 tablespoons salted butter (sliced into pats)
• 1 ½ cups whole milk
• ½ cup heavy cream
• ½ teaspoon table salt
• ½ teaspoon white pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 2 cups Colby jack cheese (freshly shredded, divided into 1½ cups and ½ cups)
• ½ cup gouda cheese (freshly shredded)
• ½ cup American cheese (freshly shredded)
• ½ cup parmesan cheese (freshly shredded)

Equipment

• Large pot for boiling pasta
• Colander
• Medium saucepan
• Whisk and rubber spatula
• Measuring cups and spoons
• Grater for shredding cheeses
• Ovenproof dish or serving bowl

Prep tips

• Grate all cheeses fresh from blocks for the best melt and texture; pre-shredded cheese can contain anti-caking agents that affect smoothness.
• Slice the butter into pats so it melts evenly when making the roux.
• Measure the flour precisely and level the cup for consistent thickening.
• Have your seasonings ready and measured; the sauce comes together quickly once heated.

Step-by-step directions

1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 2 cups dry elbow macaroni and cook until just tender but still slightly firm to the bite (al dente). Follow the package timing for al dente, typically around 7–9 minutes, stirring occasionally to prevent sticking. Drain the pasta in a colander and set aside while you prepare the cheese sauce.
2. Make the roux: In a medium saucepan over medium heat, add 3 tablespoons salted butter (sliced into pats). Allow the butter to melt completely, then sprinkle in ¼ cup all-purpose flour. Whisk immediately and continuously for about 1–2 minutes to cook off the raw flour flavor, creating a smooth paste with a pale, slightly nutty aroma. Keep the heat moderate so the roux does not brown.
3. Add the milk and cream: Slowly pour in 1 ½ cups whole milk and ½ cup heavy cream in a steady stream while whisking vigorously to prevent lumps. Continue to cook the mixture over medium heat, stirring frequently, until it begins to thicken and just comes to a gentle simmer. This should take about 3–5 minutes. The sauce should coat the back of a spoon.
4. Season the sauce: Reduce the heat to low. Stir in ½ teaspoon table salt, ½ teaspoon white pepper, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Taste and adjust subtly as needed; the cheeses will bring additional saltiness, so keep the initial seasoning conservative.
5. Add the cheeses gradually: Remove the saucepan from direct heat but keep it warm. Stir in 1½ cups of the freshly shredded Colby jack cheese first, a handful at a time, whisking until each addition melts smoothly into the sauce. Next, add the ½ cup gouda cheese and ½ cup American cheese in small additions, whisking until fully incorporated. Finish by stirring in ½ cup parmesan cheese and the remaining ½ cup freshly shredded Colby jack, whisking until the sauce is smooth and glossy. If any small clumps remain, return the pan to very low heat and stir gently until fully melted. Avoid overheating, which can make the cheeses grainy.
6. Combine pasta and sauce: Pour the drained elbow macaroni into the saucepan with the cheese sauce or transfer the sauce to a larger mixing bowl if the saucepan is too small. Gently fold the pasta into the sauce with a rubber spatula until every piece is coated evenly. Work quickly to maintain the creamy texture.
7. Finish and serve: Transfer the macaroni and cheese to an ovenproof dish if desired, or serve directly from the saucepan. If you prefer a slightly golden top, preheat your oven’s broiler and place the dish under the broiler for 1–2 minutes, watching closely so the cheese does not burn. Otherwise, serve immediately while hot and creamy. Enjoy.

Serving suggestions

This Copycat Chick Fil A Macaroni and Cheese shines with simple accompaniments. Serve it alongside a crisp green salad to cut the richness, roasted vegetables for a cozy meal, or your favorite protein for a hearty dinner. It’s also perfect in family-style portions at picnics or potlucks—keep it warm in a casserole dish or insulated carrier.

Storage and reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the macaroni and cheese in a saucepan over low heat with a splash of milk or cream, stirring occasionally until warmed through and creamy. Alternatively, reheat in the oven at 350°F (175°C) covered with foil for 15–20 minutes, stirring once mid-way and adding a little milk if needed. Avoid high heat to prevent the sauce from becoming grainy.

Variations and swaps

• For a smoky twist, increase the smoked paprika by a small pinch or add a touch of mild chipotle powder.
• If you prefer a crisp topping, sprinkle a thin layer of panko mixed with a little melted butter and broil briefly until golden.
• To add texture and flavor, stir in cooked bacon pieces or blanched peas just before serving.
• Use low-sodium cheeses if you want tighter control over salt; adjust the ½ teaspoon table salt accordingly.

Troubleshooting

• If the sauce becomes grainy: Remove from heat and whisk in a splash of warm milk, or gently warm the sauce while whisking to help re-emulsify. Avoid rapid high heat after the cheeses are added.
• If the sauce is too thick: Stir in a tablespoon or two of warm milk or cream until you reach the desired consistency.
• If the sauce is too thin: Simmer gently while whisking to reduce and thicken, or stir in a small pinch more flour dissolved in a little cold milk, heating until thickened.

Notes on ingredients

Using freshly shredded cheeses is key to achieving a smooth, velvety sauce: pre-shredded varieties often contain additives that can inhibit melting. The balance of Colby jack, Gouda, American, and Parmesan in this Copycat Chick Fil A Macaroni and Cheese offers a mix of meltability, creaminess, and savory tang. Stick to the exact quantities of cheeses for the intended texture and flavor.

Final thoughts

Making this Copycat Chick Fil A Macaroni and Cheese at home lets you control the quality of ingredients while delivering that comforting, cheesy experience you crave. The step-by-step approach keeps the sauce smooth and velvety, while the cheese blend creates depth without overpowering the pasta. Whether you’re serving it as a side or a main, this recipe is reliable, comforting, and thoroughly satisfying.

Enjoy your homemade Copycat Chick Fil A Macaroni and Cheese—creamy, cheesy, and made with love.

Copycat Chick Fil A Macaroni and Cheese

Rich, creamy baked macaroni and cheese inspired by Chick-fil-A's famous side.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups dry elbow macaroni
• 1/4 cup all-purpose flour
• 3 tablespoons salted butter sliced into pats
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 teaspoon table salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 cups Colby Jack cheese freshly shredded, divided (1½ cups + ½ cup)
• 1/2 cup gouda cheese freshly shredded
• 1/2 cup American cheese freshly shredded
• 1/2 cup Parmesan cheese freshly shredded

Equipment

• 4–5 quart saucepan
• 9x13 Baking Dish
• Colander
• Whisk
• Measuring cups and spoons
• Mixing Spoon
• Grater (if shredding cheese)

Method

 

1. Fill a 4–5 quart saucepan about two-thirds full with water and bring to a rolling boil over high heat.
2. Add the dry elbow macaroni and stir often; cook about 15 minutes until al dente (it will continue to cook in the oven).
3. Drain the pasta in a colander and rinse with cold water to stop cooking and prevent sticking; set aside.
4. Preheat the oven to 350°F (175°C).
5. In the same or a clean saucepan over medium-high heat, melt the butter pats. Whisk in the flour and cook about 2 minutes, whisking constantly, until the raw flour smell is gone.
6. Slowly whisk in the whole milk and heavy cream, whisking constantly to prevent lumps.
7. Add the salt, white pepper, smoked paprika, garlic powder, and onion powder; continue cooking and whisking for 4–5 minutes until the sauce thickly coats the back of a spoon.
8. Lower the heat to low and stir in 1½ cups of the shredded Colby Jack, the shredded gouda, shredded American cheese, and shredded Parmesan, stirring until the cheese just melts.
9. Remove the sauce from heat and fold the cooked elbow macaroni into the cheese sauce until evenly coated.
10. Lightly spray a 9×13 baking dish with nonstick spray and pour the macaroni and cheese into the dish, smoothing the top.
11. Evenly sprinkle the remaining ½ cup shredded Colby Jack over the top and bake for 20–25 minutes until the filling is bubbly and the cheese on top is melted; avoid browning the top.
12. Allow the casserole to rest for a few minutes before serving.

Notes

• Shred cheese from the block for best melting results.
• Pre-shredded cheese can contain coatings that inhibit melting.
• Oven temperatures vary, so monitor the casserole as it nears the end of baking time.