Sides
Chick-fil-A Inspired Mac & Cheese
Creamy elbow macaroni in a cheddar, Parmesan, and Romano sauce, baked just long enough for a bubbly golden cheese crust.
Inspired by Chick-fil-A
Prep
15 min
Cook
35 min
Serves
8 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 14 ingredients
- • 1 pound elbow macaroni
- • 2 teaspoons kosher salt, divided
- • 4 tablespoons unsalted butter
- • 1/4 cup all-purpose flour
- • 1 12-ounce can evaporated milk
- • 2 cups whole milk
- • 1 teaspoon Dijon mustard
- • 1/2 teaspoon garlic powder
- • 1/4 teaspoon paprika
- • 8 ounces sharp cheddar cheese, freshly grated
- • 6 ounces American cheese, torn into pieces
- • 1/2 cup finely grated Parmesan cheese, divided
- • 1/3 cup finely grated Romano cheese
- • 4 ounces mild cheddar cheese, freshly grated
View ingredient-by-ingredient match
- 1 pound elbow macaroniMissing
- 2 teaspoons kosher salt, dividedMissing
- 4 tablespoons unsalted butterMissing
- 1/4 cup all-purpose flourMissing
- 1 12-ounce can evaporated milkMissing
- 2 cups whole milkMissing
- 1 teaspoon Dijon mustardMissing
- 1/2 teaspoon garlic powderMissing
- 1/4 teaspoon paprikaMissing
- 8 ounces sharp cheddar cheese, freshly gratedMissing
- 6 ounces American cheese, torn into piecesMissing
- 1/2 cup finely grated Parmesan cheese, dividedMissing
- 1/3 cup finely grated Romano cheeseMissing
- 4 ounces mild cheddar cheese, freshly gratedMissing
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Method
Recipe notes
This unofficial home recreation uses a multi-cheese blend and a brief bake to capture the creamy center and browned top associated with the restaurant side. Freshly grated cheese melts more smoothly than bagged shreds, and undercooking the pasta prevents a soft final texture.
Planning, storage, and serving
Storage and reheating
Cool and refrigerate within 2 hours in a covered container for up to 4 days. Reheat covered with a splash of milk at 325°F until 165°F, uncovering for the final few minutes to refresh the top.
Make-ahead tips
Assemble the macaroni and cheese up to 1 day ahead, reserve the topping separately, and refrigerate. Add the topping before baking and allow 10 to 15 extra minutes for a cold casserole.
What to serve with it
- - Grilled or fried chicken
- - Roasted broccoli
- - Tangy cabbage slaw
Equipment needed
- - Large heavy saucepan
- - Whisk and silicone spatula
- - 3-quart baking dish
Difficulty explained
A basic roux and gradual cheese addition make this approachable; the main challenge is keeping the sauce below a boil.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Pecorino Romano
Use about three-quarters as much finely grated Pecorino Romano.
2% milk
Use the same amount of 2% milk for a straightforward lower-fat swap.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Boiling the sauce after adding cheese can make it oily or grainy; melt cheese off direct heat.
- Fully cooking the macaroni before baking leaves it bloated and soft in the finished casserole.
- Packing cheese tightly into measuring cups can throw off the balance, so use the listed weights when possible.
Nutrition Context
- Cheese and milk provide protein and calcium but also make this side rich in sodium and saturated fat.
- A measured one-cup serving alongside vegetables and lean protein keeps it in the role of a side dish.
FAQ
Why use evaporated milk?
Its concentrated milk proteins help the cheese emulsify into a creamy sauce without requiring heavy cream.
Can I skip American cheese?
You can replace it with mild cheddar, but American cheese contains emulsifying salts that make the sauce especially smooth.
Why did my sauce turn grainy?
The sauce was likely too hot or the cheese was added too quickly; remove the pot from heat and stir in small handfuls.
Can I make this ahead?
Yes. Assemble it one day ahead, keep the top cheese separate, and bake from cold with a little extra time.
How do I keep leftovers creamy?
Reheat gently with a spoonful of milk and cover most of the time so the pasta does not dry out.
What sides pair best with this dish?
Good pairings include Grilled or fried chicken; Roasted broccoli; Tangy cabbage slaw. Choose one or two based on how substantial you want the meal to be.