Description
This Chick-fil-A inspired mac and cheese recipe delivers a rich, creamy, and cheesy dish with tender elbow macaroni perfectly coated in a smooth cheese sauce. Made with classic ingredients like sharp cheddar, cream cheese, and a homemade béchamel-style base, this easy stovetop recipe is perfect for comfort food lovers craving a delicious creamy side or main dish.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- 4 ounces cream cheese (softened)
- 2 cups sharp cheddar cheese (shredded)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain well and set aside.
- Make the Roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1-2 minutes until the mixture turns lightly golden and fragrant, creating a roux base.
- Add Milk and Thicken: Gradually whisk warm whole milk into the roux, stirring constantly to prevent lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 5 minutes.
- Incorporate Cream Cheese and Cheddar: Remove the saucepan from heat. Stir in softened cream cheese until smooth, then add shredded sharp cheddar cheese and stir until fully melted and the sauce is creamy. Season the cheese sauce with salt, black pepper, and garlic powder to taste.
- Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce and gently stir until all pasta is evenly coated and creamy.
- Serve: Serve the mac and cheese immediately for the best creamy texture and flavor experience.
Notes
- Use freshly shredded cheddar cheese for the best melting and flavor.
- Warm the milk before adding to the roux to prevent lumps and ensure smooth sauce.
- You can adjust seasoning to taste with more salt or pepper as preferred.
- For a thicker mac and cheese, cook the sauce a bit longer before adding the cheese.
- Leftovers can be refrigerated and gently reheated with a splash of milk to loosen the sauce.
