Make creamy, restaurant-style macaroni and cheese at home that tastes just like the Chick-fil-A favorite. This recipe uses a blend of cheeses for the perfect flavor.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:6 servings
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound elbow macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk, warmed
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
8 ounces sharp cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded
2 ounces cream cheese, cut into cubes
Instructions
Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
Gradually whisk in the warm milk and heavy cream until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil.
Remove the saucepan from the heat. Stir in the salt, pepper, paprika, and cayenne pepper.
Add the shredded cheddar cheese, Monterey Jack cheese, and cubed cream cheese to the sauce. Stir continuously until all the cheese is completely melted and the sauce is smooth.
Add the cooked and drained macaroni to the cheese sauce. Stir gently until the pasta is fully coated.
Transfer the mixture to a 2-quart baking dish. Bake at 375 degrees Fahrenheit for 15 minutes, or until heated through and slightly bubbly.
Notes
Shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
For an extra rich flavor, substitute half of the whole milk with evaporated milk.
You can skip the baking step and serve immediately for a stovetop version.