Description
Enjoy a creamy, cheesy Chick-fil-A style mac and cheese that combines a rich blend of American, cheddar, Romano, and Parmesan cheeses, baked to bubbly perfection. This comforting dish features tender macaroni coated in a velvety cheese sauce with a golden baked topping, perfect as a side or main comfort food.
Ingredients
Pasta
- 12 oz / 340 g dry macaroni pasta
- 1 tsp salt
- 3 tbsp butter (for pasta)
Cheese Sauce
- 3 tbsp butter (for roux)
- 5 tbsp all-purpose flour
- 2 1/2 cups / 600 ml milk
- 1 cup / 240 ml half and half
- 10 slices American cheese
- 1 cup sharp orange cheddar, freshly grated (120 g / 4 oz)
- 1 cup white cheddar, freshly grated (120 g / 4 oz)
- 1/2 cup Romano cheese, freshly grated (60 g / 2 oz)
- 1/2 cup Parmesan cheese, freshly grated (45 g / 1.6 oz)
- 1 tsp salt, or to taste
- 1/2 tsp ground black pepper, or to taste
Topping
- 1/2 cup grated orange cheddar (60 g / 2 oz)
- 1/2 cup grated white cheddar (60 g / 2 oz)
Instructions
- Prep work: Preheat your oven to 350°F (180°C or gas mark 4) to prepare for baking the mac and cheese.
- Cook macaroni: Bring a large pot of salted water to a boil. Add 12 oz of dry macaroni and 1 teaspoon salt. Cook for about 8 to 9 minutes, which is 1 minute less than package directions, for an al dente texture. Drain well and stir in 3 tablespoons butter while still hot to prevent the pasta from sticking.
- Make roux: Melt 3 tablespoons butter in a large shallow cast iron or Dutch oven over medium heat. Sprinkle in 5 tablespoons all-purpose flour and cook, whisking constantly, for 1 minute to form a roux that will thicken the sauce.
- Cook sauce: Gradually whisk in 2 1/2 cups milk and 1 cup half and half, continuing to whisk constantly over medium heat. Cook for 5 to 8 minutes until the sauce thickens to a creamy consistency.
- Melt in cheese: Remove pot from heat and stir in 10 slices American cheese, 1 cup sharp orange cheddar, 1 cup white cheddar, 1/2 cup Romano, and 1/2 cup Parmesan until fully melted and smooth. If needed, return the pot to low heat to fully melt the cheeses. Season with 1 teaspoon salt and 1/2 teaspoon ground black pepper, adjusting to taste.
- Combine sauce and pasta: Add the drained macaroni to the cheese sauce and stir until all pasta is evenly coated, ensuring every noodle is covered in the rich sauce.
- Bake: Transfer the mac and cheese to an oven-safe dish if your pot is not oven-safe. Sprinkle the remaining 1/2 cup grated orange cheddar and 1/2 cup grated white cheddar over the top. Bake in the preheated oven for 15 minutes until the sauce is bubbly and cheese is melted. For a crispy golden top, broil for an additional 2 to 3 minutes.
- Serve: Let the mac and cheese cool for about 10 minutes before serving. Garnish with freshly ground black pepper and fresh parsley if desired. Serve warm and enjoy this rich, cheesy comfort classic.
Notes
- Using a mix of American, cheddar, Romano, and Parmesan cheeses adds depth and creaminess to the sauce.
- Whisk the roux continuously to avoid lumps in the cheese sauce.
- Cooking pasta al dente helps prevent it from becoming mushy when baked.
- If you prefer a thicker cheese sauce, cook it a few minutes longer until desired thickness.
- Broiling at the end creates a deliciously crispy cheese crust without drying out the inside.
- Leftovers store well in the fridge and can be reheated gently with a splash of milk.
- This recipe serves 10 and makes a great side dish or main course for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
