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Copycat Chick-fil-A Mac and Cheese
Copycat Chick-fil-A Mac and Cheese
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulgent Copycat Chick-fil-A Mac and Cheese with gooey, melty blend of 5 cheeses.
Ingredients:
  • 8 ounces short pasta (elbows, shells, fusilli)
  • 1 1/2 tablespoons unsalted butter
  • 2 1/2 tablespoons flour
  • 10 ounces evaporated milk
  • 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons Dijon mustard
  • Salt to taste
  • 1/4 cup plus 2 tablespoons grated Italian Cheddar (such as Sartore MontAmoré® Cheddar), divided
  • 1/4 cup plus 2 tablespoons grated Gruyère cheese, divided
  • 1/4 cup plus 2 tablespoons grated fontina, divided
  • 1/4 cup plus 2 tablespoons grated sharp Cheddar, divided
  • 2 (0.9 ounce) pieces Brie cheese, rind removed
Instructions:
  • Fill a large pot with salty water and bring to a vigorous boil. Add pasta and cook until al dente, about 6 to 8 minutes, stirring occasionally.
  • Preheat the oven to 350 degrees F (175 degrees C) and lightly coat a 9x9-inch baking dish with cooking spray.
  • In a heavy saucepan over medium-low heat, melt butter and whisk in flour until smooth. Gradually pour in evaporated milk while whisking constantly. Stir in Worcestershire, Dijon mustard, and salt, and cook until slightly thickened for about 2 minutes.
  • Stir in 1/4 cup each of MontAmoré® Cheddar, Gruyère, fontina, and sharp Cheddar. Remove the rind from the Brie and add it to the sauce. Stir until all the cheese is melted, approximately 1 minute.
  • After draining the pasta, combine it with the creamy cheese sauce. Transfer half of the macaroni and cheese mixture into the baking dish.
  • Combine the 2 tablespoons each of MontAmoré® Cheddar, Gruyère, fontina, and sharp Cheddar in a small bowl. Sprinkle half of the cheese mixture over the pasta. Layer the rest of the pasta in the dish and top it with the remaining cheese mixture.
  • Bake without a cover in the preheated oven until the cheese turns a delicious golden color, for approximately 25 minutes.

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