Description
A creamy and cheesy homemade version of Chick-fil-A’s popular mac and cheese, made with tender elbow macaroni and a rich blend of sharp cheddar and Parmesan cheeses. This comforting dish is perfect for a quick weeknight dinner or a hearty side.
Ingredients
Scale
Pasta
- 8 ounces elbow macaroni
Cheese Sauce
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Cook the macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain thoroughly and set aside.
- Melt butter: In a medium saucepan, melt the butter over medium heat, ensuring it does not brown or burn.
- Make a roux: Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly until the mixture becomes lightly browned to eliminate the raw flour taste.
- Add milk gradually: Slowly pour in the milk while whisking continuously to prevent lumps from forming. Continue whisking until the mixture thickens and coats the back of a spoon.
- Add cheeses: Remove the saucepan from heat and immediately stir in the shredded sharp cheddar and grated Parmesan cheese until fully melted and smooth.
- Season the sauce: Mix in salt, black pepper, and garlic powder to enhance the flavor of the cheese sauce.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir well to ensure every piece is evenly coated.
- Serve warm: Transfer the mac and cheese to serving dishes and enjoy it hot for the best creamy texture.
Notes
- For extra creaminess, use whole milk or half-and-half instead of low-fat milk.
- You can add a pinch of smoked paprika or cayenne pepper for a subtle kick.
- Stir occasionally after combining to prevent the sauce from settling or sticking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave with a splash of milk.
- Ensure the roux is cooked properly to avoid a raw flour taste in the sauce.
