Description
A rich, creamy, multi-cheese baked mac and cheese inspired by the famous Chick-fil-A version. It’s smooth, comforting, and topped with a perfectly melted, golden cheese crust.
Ingredients
Pasta & Sauce Base
- 16 oz dry elbow pasta
- 4 tbsp salted butter
- ¼ cup all-purpose flour
- 2½ cups milk
- 1 tsp kosher salt
- 1 tsp ground black pepper
Cheeses
- 1½ cups freshly grated yellow cheddar, divided
- 1½ cups freshly grated white cheddar, divided
- 8 slices American cheese, diced
- ½ cup freshly grated Parmesan
- ½ cup freshly grated Romano
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add elbow pasta and cook until al dente, about 7–8 minutes. Drain and set aside. - Prepare the Roux:
In a large pot or skillet, melt the butter over medium heat. Add the flour and whisk for 1 minute until smooth and bubbly. - Add Milk and Seasoning:
Slowly pour in the milk while whisking. Add salt and black pepper. Cook until the mixture thickens and coats the spoon. - Melt the Cheeses:
On low heat, add half of the yellow cheddar, half of the white cheddar, all diced American cheese, Parmesan, and Romano. Stir until smooth and fully melted. - Combine:
Add the cooked pasta to the cheese sauce and gently fold to coat. - Bake for the Signature Crust:
Transfer to a baking dish. Sprinkle the remaining yellow and white cheddar on top.
Broil for 2–4 minutes until melted, bubbly, and lightly browned.
Notes
- Use freshly grated cheese for the smoothest sauce.
- Add a splash of milk when reheating to restore creaminess.
- For extra richness, stir in 2 tablespoons of cream cheese or a pinch of smoked paprika.
- Broil carefully — the topping can brown quickly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes