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This Chick-fil-A copycat mac and cheese delivers the same ultra-creamy cheddar pulls and perfectly breaded herb crown you crave from the restaurant. The secret lies in a precise blend of sharp cheddar and American cheese melted into a velvety sauce, paired with tender elbow macaroni that holds its shape.
I've tested countless variations to perfect the texture—no gummy pasta or watery sauce here.
The breaded herb crown is where the magic happens, using a crispy, golden coating that stays crunchy even after sitting atop the mac and cheese. We'll use a simple buttermilk dip for the breading, ensuring maximum crispiness without compromising tenderness.
This isn't just a copycat recipe—it's a restaurant-quality dish you can make at home with just a few key techniques.
What you'll end up with is a dish that's creamy enough to satisfy your comfort food cravings but with the perfect balance of textures—crispy chicken crown on top, tender pasta below, and that signature ultra-creamy sauce tying everything together.
The aroma alone will have everyone gathering around the table, and the first bite delivers that familiar, satisfying combination of flavors.
Perfect for family dinners, game day gatherings, or when you're craving that familiar Chick-fil-A experience without the wait. The best part? You can make this ahead of time and reheat it without losing any of that restaurant-quality texture. Let's get started on recreating this crowd-pleaser.
Ingredients for chick fil a mac n cheese copycat
Six ingredients make the creamy sauce, twelve more bring the crispy crown to life.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry, medium or elbow shape |
| Sharp Cheddar Cheese 🧀 | 3 cups | Shredded, sharp variety preferred |
| American Cheese Slices 🧀 | 4 oz | Processed, for ultra-creamy texture |
| Butter 🧈 | ½ cup | Unsalted, for rich flavor |
| Heavy Cream 🥛 | 1 cup | Full-fat for velvety sauce |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into strips for crown |
| Buttermilk 🥛 | ½ cup | For crispy breading |
| All-Purpose Flour 🌾 | 1 cup | For breading chicken |
| Dried Parsley 🌿 | 1 tbsp | For herb breading blend |
| Dried Oregano 🍃 | 1 tsp | For herb breading blend |
| Ground Black Pepper 🌶️ | ½ tsp | For breading seasoning |
| Vegetable Oil 🫒 | 2 tbsp | For frying chicken |
The cheeses are non-negotiable here. Sharp cheddar gives that signature tang, while American cheese slices melt into that ultra-creamy, stretchy texture. Grab Kraft Singles for consistency—they're the same stuff Chick-fil-A uses. For the macaroni, De Cecco or Barilla cook up perfectly tender without turning gummy. The buttermilk? Great Value or Homemade both work—just make sure it's cold when you dip the chicken. The herb crown starts with boneless, skinless chicken breasts—cut them into strips about 1-inch wide for even cooking.
No sharp cheddar? Monterey Jack plus a pinch of cayenne gets you close. Running low on American cheese? Muenster slices are a decent swap, though they won't be quite as creamy. The dried herbs in the breading can be swapped for fresh parsley and oregano at double the amount—just chop them finely. For the chicken, buttermilk dip time matters. Let those strips soak for at least 15 minutes in the fridge before breading. The oil for frying? Vegetable or canola both work—just keep it at 350°F for that perfect golden crust.
The mac and cheese sauce can be made a day ahead and reheated gently—it actually tastes better the next day as the flavors meld. The breaded chicken crown? Fry it fresh (it reheats poorly), but you can bread the strips ahead and refrigerate them until ready to cook. Store leftovers covered in the fridge for 3-4 days. Freeze the sauce portion for up to 3 months—just thaw it in the fridge before reheating. The chicken crown? Best eaten the same day, but you can reheat it briefly in the oven at 375°F to revive that crispiness.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no extra bowls, no sticky cheese mess. Just toss the elbow macaroni, shredded cheddar, and those crispy American cheese slices right into the same pan with the butter and cream. Stir, simmer, and boom—done in 25 minutes.
- That Crispy Edge: Honestly, the secret’s in the American cheese slices. They melt into that perfect gooey layer on top while keeping a crispy, golden crust. The sharp cheddar underneath? Rich, tangy, and exactly what Chick-fil-A’s version does right.
- Leftovers? No Problem: This stuff reheats like a dream—just add a splash of milk or cream to loosen it up. I make a double batch on Sundays because it’s my go-to for lazy lunches, potlucks, or when my kids’ friends show up hungry. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Sharp cheddar and American cheese slices stretch a long way, and elbow macaroni is cheap but so satisfying. For under $10, you get a dish that feels fancy but costs next to nothing. My wallet and my family thank me every time.
Step-by-step instructions for Chick fil a copycat mac n cheese
Here's how to nail the iconic creamy cheese pulls and crispy herb crown—just like the restaurant!
Prepare the Herb-Crusted Chicken Crown
Cut the 1.5 lb boneless chicken breast into 6 even strips (about 2.5 inches wide each). This size ensures they cook quickly and evenly. In a shallow bowl, whisk together the 0.5 cup buttermilk, 1 cup all-purpose flour, 1 tbsp dried parsley, 1 tsp dried oregano, 0.5 tsp ground black pepper, and 1 tsp salt. Dip each chicken strip into the buttermilk mixture, then press firmly into the flour blend, coating both sides completely.
Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add the coated chicken strips and cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain excess oil. Keep warm while you prepare the mac and cheese—these crispy crowns are the star of the dish!
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Cook until 1 minute before the package instructions for al dente (usually about 8-9 minutes). Drain the pasta, reserving 1 cup of pasta water—this starchy liquid is your secret weapon for ultra-creamy sauce. Don't rinse the pasta; the starch helps the cheese cling beautifully.
While the pasta cooks, shred the 3 cups sharp cheddar cheese using a box grater or food processor. The finer the shreds, the smoother your final sauce will be. Keep the shredded cheese at room temperature until ready to use—cold cheese makes a grainy sauce!
Build the Ultra-Creamy Cheese Sauce
In a large Dutch oven or heavy pot, melt the 0.5 cup butter over medium heat until foamy. Whisk in the 2 tbsp all-purpose flour and cook for 1-2 minutes until the mixture turns golden (this removes the raw flour taste). Slowly pour in the 1 cup warm whole milk and 1 cup heavy cream, whisking constantly to prevent lumps.
Bring the mixture to a gentle simmer, then reduce heat to low. Gradually add the shredded sharp cheddar cheese and 4 oz American cheese slices (cut into small cubes), stirring constantly until fully melted and smooth. If the sauce thickens too much, whisk in pasta water 1 tablespoon at a time until it reaches a pourable consistency—you want it thick enough to coat the pasta but still silky. Season with 0.5 tsp black pepper and 0.5 tsp garlic powder, then taste and adjust salt if needed.
Combine and Bake to Pull-Apart Perfection
Add the cooked elbow macaroni to the cheese sauce and stir gently to coat every noodle. Transfer the entire mixture to a 9x13-inch baking dish, spreading it evenly. Place the 6 herb-crusted chicken strips on top, arranging them like a crown around the edges. The chicken should peek out slightly—this makes for easy grabbing and dramatic presentation!
Bake uncovered at 375°F for 20-25 minutes until the cheese pulls slightly in the center and the edges are bubbly and golden. For the ultimate restaurant-style finish, broil for 1-2 minutes at the end to get extra crispy cheese on top. Let it rest for 5 minutes before serving—this helps the cheese set just enough to hold its shape when pulled.
Serve with Dramatic Flair
Use two large spoons to create those signature cheese pulls—grab a spoonful of mac and cheese and lift it straight up, letting the stretchy strands dangle dramatically before placing it on a plate. Top each serving with a crispy herb-crusted chicken crown and repeat until all six servings are plated. The contrast of creamy, melty cheese pulls with the crispy, herby chicken is what makes this dish legendary!
Serve immediately with a side of buttery dinner rolls or a simple green salad. The leftovers? Forget about them—this dish disappears faster than you can say "copycat perfection."
Pro Tips For Making Chick Fil A Mac N Cheese Copycat
- STIR IN CHEESE LAYERED: Dump all the shredded sharp cheddar and American cheese at once—then stir slowly until it melts completely. I used to add it in batches, and half the time, you’d end up with clumps. This way, the heat distributes evenly, and you get that silky, uniform texture Chick-fil-A nails.
- SALT THE PASTA WATER: Season that macaroni water like the ocean—generously. The pasta absorbs flavor, and if you’re using store-bought elbow mac, it’s usually unsalted. Trust me, under-seasoned pasta water ruins the whole dish. Taste it before draining; it should taste like mild seawater.
- LOW AND SLOW FOR CREAM: Warm the heavy cream and butter gently—no boiling. I learned this after scorching three batches and ending up with a weird, grainy sauce. Keep it at a simmer, and whisk constantly. The goal is velvety, not lumpy.
- CRUMBLE AMERICAN CHEESE: Skip the slices—grate the American cheese instead. It melts faster and blends smoother into the sauce. I used to just chop the slices, and they’d turn rubbery. Grating it cuts down on prep time and gives you that signature creamy bite.
Common mistakes when making perfect results
Overcooked Pasta
I can't stress this enough: overcooked pasta ruins everything. The second your elbow macaroni turns mushy, the texture becomes gluey and loses that perfect al dente bite. Cook it 1 minute less than package instructions—around 8-9 minutes total—and drain immediately.
I've seen people leave it in the water too long "just to be sure," but that's how you end up with sad, gummy noodles that won't hold the cheese sauce properly. 🍝
Skipping the Pasta Water
This is the #1 mistake that makes homemade mac and cheese taste like it's missing something. The starchy pasta water is your secret weapon for ultra-creamy sauce. Reserve 1 cup when draining, and use it 1 tablespoon at a time to adjust sauce consistency.
Without it, your cheese sauce will be grainy and cling poorly to the pasta. I've tried making this recipe without the pasta water—it's noticeably inferior.
Using Wrong Cheese Types
Not all cheddar is created equal! Sharp cheddar is non-negotiable for that signature tang, but pre-shredded cheese contains anti-caking agents that make the sauce grainy. Always shred your own using a box grater or food processor.
And while you can substitute American cheese with Muenster, it won't give you that same creamy, stretchy texture. The restaurant uses Kraft Singles—they're processed to melt perfectly, so don't skip them. 🧀
Inconsistent Chicken Cooking
Uneven chicken strips lead to some pieces being raw while others burn. Cut all strips to exactly 2.5 inches wide for even cooking, and use a meat thermometer to check for 165°F internal temperature. I've seen people flip too frequently, which prevents proper browning.
Let them cook 3-4 minutes per side undisturbed—that's when the golden crust forms. Also, don't crowd the pan—cook in batches if needed to maintain oil temperature.
Broiling Without Watching
That final broil step is crucial for crispy cheese on top, but it's easy to burn it if you're not careful. Set your broiler to high and watch every second—it only takes 1-2 minutes for the cheese to get that perfect golden crust.
I've seen people walk away and come back to a charred mess. Keep a close eye and be ready to pull it out immediately when it starts browning. The cheese should pull slightly when you lift it with a spoon. ✨
Letting It Rest Too Long
While resting helps the cheese set, more than 10 minutes makes it too firm for those signature cheese pulls. The goal is to create that stretchy, melty texture that's impossible to resist. If you wait too long, the cheese becomes solid and loses its restaurant-quality gooeyness.
Serve immediately after baking for that perfect balance between set and stretchy. Trust me, your guests will notice the difference!
Nutrition facts
Frequently asked questions
Can I make this mac and cheese ahead of time?
The sauce portion can be made 1 day ahead and reheated gently—it actually tastes better as flavors meld. For the chicken crown, bread the strips ahead but fry them fresh (they reheat poorly). Store leftovers covered for 3-4 days in the fridge. The sauce freezes well for 3 months, but avoid freezing the chicken crown.
What if I don't have sharp cheddar?
Use Monterey Jack plus ¼ tsp cayenne pepper for the closest substitute. For the American cheese, Muenster slices work in a pinch, though they won't be quite as creamy. Pre-shredded cheeses are a no-go—they contain anti-caking agents that make the sauce grainy. Always shred your own for that signature texture.
How do I get the perfect cheese pulls?
Bake at 375°F for 20-25 minutes until the cheese pulls slightly in the center. For the restaurant-style finish, broil for just 1-2 minutes—watch closely to avoid burning. Let it rest for 5 minutes max before serving. Over-resting makes the cheese too firm for those signature stretchy strands.
Can I use chicken thighs instead of breasts?
You can, but thighs have more fat and will cook faster. Cut them ½-inch thick and reduce frying time to 2-3 minutes per side to avoid overcooking. The breading will still work, but the texture will be slightly juicier. For best results, stick with boneless, skinless breasts as in the original recipe.
Why does my sauce get grainy?
This usually happens from cold cheese or pre-shredded cheese (which contains anti-caking agents). Always shred your own sharp cheddar and let it sit at room temperature for 10 minutes before melting. Also, don't rush the melting process—low and slow gives the smoothest sauce.