Chick-Fil-A Mac and Cheese
A creamy, cheesy, and utterly delightful dish that’s a favorite comfort food, perfect as a side or main course.
Ingredients
Main Ingredients
- 8 oz elbow macaroni Use any brand available.
- 2 cups shredded cheddar cheese For best flavor, use a good quality cheese.
- 1 cup shredded pepper jack cheese Adds a slight kick to the dish.
- 2 tablespoons butter Unsalted butter is recommended.
- ¼ cup all-purpose flour
- 1 ½ cups milk Whole milk gives a creamier texture.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper Freshly ground preferred.
Optional Toppings
- paprika or breadcrumbs For added flavor and crunch.
Instructions
Preparation
- Begin by boiling a pot of water. Once boiling, add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
Making the Cheese Sauce
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until it's lightly browned.
- Gradually whisk in the milk, stirring continually until the mixture starts to thicken. Reduce the heat to low, then add the shredded cheddar and pepper jack cheese, stirring until fully melted.
- Add salt and black pepper to taste.
Combining
- Add the cooked macaroni to the cheese sauce and stir until the pasta is thoroughly coated.
- If desired, sprinkle with paprika or breadcrumbs for an extra crunch and pop of flavor.
Serving
- Transfer the cheesy pasta to a serving dish and enjoy while warm!
Notes
For an even creamier texture, add a splash more milk or a dollop of cream cheese. Store leftovers in an airtight container and refrigerate for 3-4 days. Reheat gently with a splash of milk to revive creaminess.