Chick-fil-A Mac and Cheese Dupe - Dish with Drew

 Chick-fil-A Mac and Cheese Dupe

    Craving Chick-fil-A's famous mac and cheese but want to make it at home? As a former Chick-fil-A employee, I'm sharing my take on recreating their creamy, cheesy mac and cheese, complete with a rich cheese sauce and that signature golden-brown topping. Made with a blend of American, cheddar, MontAmore, Asiago, Parmesan, and Romano cheeses, this homemade Chick-fil-A mac and cheese is pure comfort food! Whether you're serving it alongside chicken nuggets or enjoying a bowl on its own, this restaurant copycat recipe is a delicious way to bring a fast-food favorite into your own kitchen, enjoyyy! ❤️

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🧾 Ingredients 🧾

14.5 ounces elbow noodles

4 cups whole milk

3 tablespoons margarine

1 teaspoon kosher salt

2 egg yolks

1/2 teaspoon granulated white sugar

1 tablespoon cold whole milk

1 and 1/2 tablespoon cornstarch

12 slices yellow American cheese

7 ounces MontAmore cheese

8 ounces sharp cheddar

2.5 ounces Parmesan, Asiago & Romano blend

4 ounces shredded monterey jack cheese (for topping)

4 ounces shredded sharp cheddar cheese (for topping)

👨‍🍳 Instructions 👨‍🍳

1) In a saucepan over medium heat, combine the whole milk, margarine, and salt. Heat until hot, stirring occasionally and being careful not to scorch the milk.

2) In a separate bowl, whisk together the egg yolks, cornstarch, and sugar until combined. Whisk in 1 tablespoon of cold whole milk.

3) Slowly pour the hot milk into the egg yolk mixture, a little at a time, while whisking constantly to temper the yolks. You want to do this slowly to prevent the eggs from heating up too quickly, which will result in grainy/scrambled egg texture. 

4) Pour the tempered egg and milk mixture back into the saucepan. Cook over low to medium-low heat, stirring constantly, for approximately 5–8 minutes, until the mixture slightly thickens. Avoid overheating or scorching the mixture. 

5) Reduce the heat to low. Add the yellow American cheese slices and whisk until completely melted and the sauce is smooth.

6) Add the sharp cheddar and MontAmore cheddar in batches, whisking until melted and fully incorporated.

7) Turn the heat completely off. Stir in the Asiago, Parmesan, and Romano cheeses until incorporated. The residual heat will melt the cheese. Set the cheese sauce off to the side. 

8) Cook the elbow macaroni according to the package directions, then drain thoroughly.

9) Return the drained macaroni to the pot and pour in the cheese sauce. Stir until the pasta is evenly coated.

10) Transfer the mac and cheese to a baking dish, placing the dish on a sheet pan to catch any overflow.

11) Top with equal parts shredded Monterey Jack and cheddar cheese.

12) Place under the 500°F broiler until the topping is melted, bubbly, and golden brown, watching closely to prevent burning.

13) Remove from the oven, serve hot. 

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