Description
Learn how to recreate the beloved Copycat Chick Fil A Mac and Cheese at home with this easy recipe. Creamy, cheesy, and oh so delicious!
Ingredients
- Elbow macaroni, 1 pound (454 g) (450 grams)
- Whole milk, 2 cups (480 ml) (480 milliliters)
- Heavy cream, 1 cup (240 ml) (240 milliliters)
- Beef bacon, 2 cups (480 ml) shredded (170 grams)
- Sharp cheddar cheese, 2 cups (480 ml) shredded (170 grams)
- Colby Jack cheese, 1 cup (240 ml) shredded (85 grams)
- Butter, 4 tablespoons (60 ml) (55 grams)
- All-purpose flour, 2 tablespoons (30 ml) (16 grams)
- Salt, 1 teaspoon (5 ml) (6 grams)
- Ground black pepper, 1/2 teaspoon (3 ml) (1 gram)
- Paprika, 1/2 teaspoon (3 ml) (1 gram)
Instructions
- Cook the elbow macaroni in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat.
- Add the all-purpose flour to the melted butter and whisk continuously for 1-2 minutes to form a roux.
- Gradually pour in the whole milk while whisking to avoid lumps.
- Add the heavy cream to the saucepan and continue whisking until the mixture is smooth and begins to thicken.
- Reduce the heat to low and add the shredded American cheese, stirring until melted and smooth.
- Add the sharp cheddar cheese and Colby Jack cheese to the sauce, stirring until all the cheese is melted and the sauce is creamy.
- Season the cheese sauce with salt, ground black pepper, and paprika, stirring well to combine.
- Add the cooked elbow macaroni to the cheese sauce and stir until the pasta is evenly coated.
- Serve hot, optionally garnishing with additional shredded cheese or a sprinkle of paprika if desired.
Notes
- Consider using smoked beef bacon for a richer flavor.
- Make the mac and cheese extra creamy by using whole milk and heavy cream.
- Personalize the dish by adding your favorite mix-ins like jalapenos or caramelized onions.
