Chick Fil A Mac Cheese (Printable Version)
Rich and creamy mac and cheese with a golden baked crust.
# Everything You’ll Need:
→ Pasta
01 -
1 lb elbow macaroni
→ Roux
02 -
1/4 cup unsalted butter
03 -
1/4 cup all-purpose flour
04 -
1/8 tsp paprika
05 -
2 cups whole milk
06 -
1 large egg yolk
→ Cheese
07 -
8 slices American cheese, torn into pieces
08 -
16 oz mild shredded cheddar cheese
09 -
1 cup shredded Italian cheese blend
# Steps to Cook:
01 -
Bring a large pot of water to a boil. Add the elbow macaroni and cook, stirring frequently, for 20 minutes. Drain thoroughly.
02 -
Melt the butter in a large saucepan over medium heat. Whisk in the flour to form a paste and cook for 60 seconds, stirring constantly.
03 -
Gradually whisk in the whole milk, one cup at a time, until fully incorporated. Add the paprika and continue whisking until the mixture thickens, about 2-3 minutes.
04 -
Transfer a small amount of the hot roux to a bowl, whisk in the egg yolk quickly to temper, then stir the tempered egg mixture back into the saucepan.
05 -
Reduce heat to low. Add the American cheese pieces, half of the shredded cheddar, and the Italian cheese blend. Stir until all cheese has melted and sauce is smooth.
06 -
Place the drained pasta in a 9×13 inch baking dish. Pour the cheese sauce over the pasta and gently stir until evenly combined. Spread in an even layer.
07 -
Sprinkle the remaining shredded cheddar cheese evenly over the top. Broil closely monitoring until cheese is melted and golden brown.
08 -
Remove from oven carefully and let rest for 10 minutes before serving warm.
# Extra Suggestions:
01 -
Use whole milk for a rich, creamy sauce; lower fat milk will reduce creaminess.
02 -
Tempering the egg yolk prevents curdling when added to the hot roux.
03 -
Allow the egg yolk to reach room temperature before whisking into the roux.
04 -
Cooking pasta for 20 minutes saturates it so it absorbs less cheese sauce, keeping the dish ultra creamy.