Sharp cheddar gives this copycat Chick-fil-A mac and cheese its flavor, melting into a sauce thick enough to hold its shape under a crisp breadcrumb crust. Pick a block of cheddar and shred it yourself for the smoothest sauce.

Along with elbow macaroni, whole milk, and a buttery panko topping, this dish bakes until the edges turn golden and bubbly. Give this recipe a try tonight.

Prep	Cook	Total	Servings	Difficulty
15 min	35 min	50 min	6 servings	Medium

Quick Facts

Copycat Chick-fil-A Mac and Cheese | Crispy Baked Comfort Food

What Makes It So Good

Two-cheese sauce: sharp cheddar and mozzarella melt together into a thick, stretchy base that holds up under the broiler instead of thinning out.
One skillet, one dish: the sauce comes together on the stovetop before it goes into the baking dish, so cleanup stays simple.
Crispy topping every time: toasted panko tossed in melted butter gives you the crunchy edge that makes this different from stovetop versions.

What You Need for Chick-fil-A Mac: Ingredients

Ingredients for Copycat Chick-fil-A Mac and Cheese | Crispy Baked Comfort Food

Elbow macaroni: holds the sauce in its curves and keeps its bite after baking; swap in cavatappi or shells if that's what's in the pantry.
Sharp cheddar cheese: brings the tang and golden color this dish is known for; a milder cheddar works if you want a gentler flavor.
Mozzarella cheese: adds stretch and meltiness to the sauce; provolone is a good substitute with a similar melt.
Whole milk: builds a rich, pourable base for the cheese sauce; 2% milk works too, though the sauce will be slightly thinner.
Butter: starts the roux and flavors the breadcrumb topping; a neutral margarine can stand in.
All-purpose flour: thickens the sauce so it clings to the pasta instead of pooling at the bottom of the dish.
Panko breadcrumbs: toast up light and crackly on top; crushed buttery crackers make a decent swap.
Smoked paprika: adds color and a faint smokiness to the topping; cayenne pepper works if you want more heat instead.

You'll find exact amounts and baking times in the recipe card below.

Chick-fil-A Mac Step by Step

Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente, about 7 minutes, then drain well.
Melt butter in a saucepan and whisk in flour, cooking for 1 to 2 minutes until it smells nutty and turns pale gold.
Pour in the milk gradually, whisking constantly, and cook until the sauce coats the back of a spoon, about 5 minutes.
Remove from heat and stir in the shredded cheddar and mozzarella a handful at a time until the sauce turns smooth and glossy.
Fold the cooked macaroni into the cheese sauce, then spread it into a buttered baking dish in an even layer.
Toss panko with melted butter and paprika, scatter it over the top, and bake at 375°F until the edges bubble and the topping turns deep golden, 15 to 20 minutes, finishing under the broiler for 1 to 2 minutes if you want extra crunch.

What Goes With It

This mac and cheese sits well next to a Copycat Chick-Fil-A Chicken Sandwich for a full plate, or alongside warm Copycat Red Lobster Biscuits with Garlic Butter Brush. For a appetizer-style spread, add a batch of Copycat Chili's Southwest Egg Rolls on the side.

Forecipes Team Tips

Shred your own cheese. Pre-shredded bags are coated in anti-caking starch that keeps the sauce from turning smooth, leaving it grainy instead.
Stop the pasta early. Macaroni keeps cooking in the oven, so pull it off the heat while it still has a slight bite.
Watch the broiler closely. Panko goes from golden to burnt in under a minute, so stay by the oven for that final step.
Look for bubbling edges. The dish is done when the sauce bubbles around the sides and the topping turns deep golden brown all over.

Swaps and Twists

Add protein: fold in shredded rotisserie chicken or diced cooked turkey sausage before baking for a heartier main dish.
Turn up the heat: stir diced jalapeños or a pinch of cayenne into the cheese sauce for a spicier version.
Go lighter: use part-skim mozzarella and 2% milk to cut richness without losing the creamy texture.

Questions About Chick-fil-A Mac

Why does my cheese sauce turn grainy?

Grainy sauce usually comes from pre-shredded cheese (the anti-caking coating resists melting smoothly) or from overheating the cheese once it's added. Keep the heat low and stir in freshly shredded cheese off the burner for a smooth result.

Is it possible to assemble this mac and cheese ahead of time?

You can build the dish up to a day ahead, cover it, and refrigerate it before adding the breadcrumb topping. Add the panko mixture right before baking so it stays crisp instead of soggy.