Copycat Chick-fil-A Mac and Cheese Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">340g elbow macaroni</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">60g all-purpose flour</li><li class="ingredients-single-item">480ml whole milk</li><li class="ingredients-single-item">240ml heavy cream</li><li class="ingredients-single-item">200g sharp cheddar cheese, freshly grated</li><li class="ingredients-single-item">115g colby jack cheese, freshly grated</li><li class="ingredients-single-item">60g parmesan cheese, freshly grated</li><li class="ingredients-single-item">30g romano cheese, freshly grated (or extra parmesan)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp ground black pepper</li><li class="ingredients-single-item">1/4 tsp garlic powder</li><li class="ingredients-single-item">1/4 tsp paprika</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) baking dish</li><li class="equipment-single-item">Large pot for boiling pasta</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Whisk</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Bring a large pot of water to a boil and season generously with salt. Add the elbow macaroni and cook for 2 minutes less than the package directions indicate (you want it al dente as it will continue cooking in the oven). Drain the pasta, but do not rinse - the starch helps the sauce adhere better.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the pasta cooks, start your cheese sauce. In a large heavy-bottomed saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for about 1-2 minutes to create a roux. This cooking time is crucial - not too short (to remove the raw flour taste) and not too long (to maintain binding properties).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gradually pour in the milk and heavy cream, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer, stirring frequently. The sauce will begin to thicken - you'll know it's ready when it coats the back of a spoon and you can draw a line through it with your finger.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce heat to low and add the cheeses one handful at a time, stirring until completely melted before adding more. This gradual addition prevents the sauce from becoming grainy. Reserve about 60g of the cheddar and colby jack mix for topping.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Season the cheese sauce with salt, pepper, garlic powder, and paprika. Taste and adjust seasonings if needed. The cheese is already salty, so add additional salt carefully.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, combine the cooked macaroni with the cheese sauce, gently folding until every piece of pasta is well coated. The mixture should be quite saucy at this point, as the pasta will absorb some of the liquid while baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the mac and cheese to your baking dish and spread it evenly. Sprinkle the reserved cheese on top to create that signature Chick-fil-A golden crust. For an extra touch of color, a light dusting of paprika on top works wonderfully.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 20-25 minutes, until bubbling around the edges and golden brown on top. For that perfect restaurant-style finish, switch to the broiler for the final 2-3 minutes, watching carefully to avoid burning.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and let it rest for 5 minutes before serving. This resting time allows the sauce to set slightly, making it easier to portion and ensuring the perfect creamy consistency. Serve hot while the cheese is still beautifully melted and stretchy.</li></ol>