Ingredients
Scale
- 12 oz dry elbow macaroni
- 3 tablespoons unsalted butter, plus more for the baking dish
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup half-and-half
- 4 oz American cheese, torn into small pieces
- 1 1/2 cups (6 oz) sharp Cheddar cheese, freshly shredded, divided
- 1/2 cup (2 oz) Monterey Jack cheese, freshly shredded
- 1/3 cup (about 1 oz) finely grated Parmesan cheese
- 1/4 cup (about 1 oz) finely grated Romano cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon fine salt, plus salt for pasta water
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 375°F. Lightly butter a 9-by-13-inch baking dish or similar 3-quart casserole.
- Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni about 1 minute less than the package al dente time. Drain well and set aside.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly, without letting it brown.
- Gradually whisk in the whole milk, then the half-and-half. Cook over medium heat for 4 to 6 minutes, whisking often, until the sauce lightly coats the back of a spoon.
- Reduce the heat to low and remove the saucepan from the burner. Stir in the American cheese until smooth. Add 1 cup of the Cheddar, all of the Monterey Jack, Parmesan, and Romano. Stir until melted.
- Stir in the Dijon mustard, paprika, salt, and black pepper. Fold in the drained macaroni until evenly coated.
- Transfer the macaroni to the prepared baking dish. Sprinkle the remaining 1/2 cup Cheddar evenly over the top.
- Bake for 15 to 18 minutes, until the edges are bubbling and the casserole is hot throughout.
- For extra browning, broil for 1 to 2 minutes, watching continuously, until the top has scattered golden-brown spots.
- Let the mac and cheese rest for 5 to 10 minutes before serving.
Notes
- This is an independent home copycat recipe, not Chick-fil-A’s proprietary formula.
- Freshly shredded cheese generally melts more smoothly than pre-shredded cheese.
- Keep the cheese sauce below a boil after the cheese is added to reduce the chance of graininess or oil separation.
- Refrigerate cooked leftovers promptly and use within 3 to 4 days. Reheat leftovers to 165°F.
- Nutrition values are estimates based on the listed ingredients and eight equal servings; brands vary.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian