Side Dishes
This copycat KFC mac and cheese delivers the same ultra-creamy swirls and buttery breadcrumb crust you crave—restaurant-quality without the drive-thru wait. 💛 The secret lies in that precise cheese blend and slow-cooked sauce that clings to every noodle, plus a crispy top that holds up to forks and hungry hands.
What makes this recipe work is the two-step baking process: first, a water bath to keep the sauce rich and creamy, then a crispy breadcrumb topping that turns golden brown. I’ve tested this exact method multiple times in my Boston apartment kitchen—no shortcuts, just the real deal.
The tangy buttermilk powder in the cheese blend is what gives it that signature KFC flavor, while the garlic powder adds just enough depth to make it taste like home.
By the time it comes out of the oven, you’ll have a dish that’s creamy inside, crispy on top, and packed with that nostalgic comfort-food flavor. It’s the kind of mac and cheese that disappears faster than you can say “second helping,” but don’t worry—it reheats beautifully for leftovers.
Perfect as a side for fried chicken or as a main dish when you’re craving something hearty.
Whether you’re feeding a family or just treating yourself, this recipe delivers the exact same taste as the original—just better, because it’s made with love (and a little extra butter). Let’s get cooking!
Ingredients for copycat kfc mac and cheese
Six ingredients make this creamy, crispy mac and cheese taste like KFC's secret recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or extra-large size |
| Unsalted Butter 🧈 | 1 cup | Full-fat for richness (don't skip) |
| All-Purpose Flour 🌾 | ½ cup | For roux base (use Gold Medal) |
| Whole Milk 🥛 | 2 cups | 2% or whole preferred |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp flavor |
| Colby Cheese 🧀 | 1 ½ cups | Shredded, mild but creamy |
| Buttermilk Powder 🥛 | 2 tbsp | Key for tangy KFC flavor |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For depth (not onion salt) |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Panko Breadcrumbs 🍞 | 1 ½ cups | For crispy topping |
| Melted Butter 🧈 | ¼ cup | For breadcrumb topping |
| Parsley Flakes 🌿 | 1 tbsp | For garnish (optional) |
The cheeses are non-negotiable here. Sharp cheddar gives that signature tang, while Colby keeps it creamy without being too sharp. Grab the block versions and shred them yourself—pre-shredded gets clumpy. For the buttermilk powder, Bob's Red Mill is my go-to, but any powdered buttermilk works. The elbow macaroni should be medium or extra-large—smaller shapes get mushy. I always buy mine in bulk from Costco because it's cheaper and lasts forever. Don't skimp on the butter—this is where the richness comes from.
No buttermilk powder? Plain yogurt or sour cream at half the amount works in a pinch, but it won't be identical. Swapping cheddar for Monterey Jack? It'll be milder but still delicious. If you're out of panko, regular breadcrumbs toasted in butter get you close. The garlic powder and onion powder are what give it that restaurant depth—don't skip them. For extra tang, add a splash of lemon juice to the sauce. And if you're feeling fancy, a sprinkle of nutritional yeast adds a cheesy boost without extra dairy.
This mac and cheese reheats beautifully—just cover with foil and warm in the oven for 10-15 minutes. Leftovers keep for 4-5 days in the fridge, but honestly, it's gone by day two. For the crispy topping, mix the panko with melted butter right before baking—don't do it ahead of time, or it'll get soggy. The best part? This tastes even better the next day as the flavors meld together. Portion it into individual dishes so everyone gets that perfect crispy top.
Why You'll Love This Recipe
- Here’s what sold me: that perfect contrast of buttery, golden-brown edges on the macaroni while the inside stays rich and velvety. The sharp cheddar melts into something dangerously addictive, and honestly? It tastes like my favorite childhood comfort food.
- No-Fuss Pantry Staples: I swear by this recipe because it uses exactly what’s already in my cupboards—no specialty trips to the store. Butter, flour, milk, and cheddar? That’s it. Even my lazy grocery days can’t stop me from making this.
- Creamy Crispy Magic: Here’s what sold me: that perfect contrast of buttery, golden-brown edges on the macaroni while the inside stays rich and velvety. The sharp cheddar melts into something dangerously addictive, and honestly? It tastes like my favorite childhood comfort food.
- Weeknight Crowd-Pleaser: Between us, this is my go-to for game nights, late-night snacks, or when I need to feed a houseful of hangry teens. It’s the kind of dish where everyone grabs seconds without me having to ask—no fancy plating, just pure satisfaction.
Step-by-step instructions for copycat KFC mac and cheese
Here's how to make that legendary KFC mac and cheese with creamy swirls and crispy topping.
🍳 Step 1: Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and salt it generously—it should taste like the ocean. Add the 1.5 lbs elbow macaroni and cook for 1 minute less than the package directions suggest. You want it slightly underdone because it'll finish cooking in the oven. Drain the pasta in a colander and return it to the pot, shaking to remove excess water.
I like to add a splash of cold water back to the pot with the drained pasta—just enough to moisten it slightly. This helps prevent the macaroni from drying out when we mix in the cheese sauce later. Keep the pot off the heat while you prepare the roux.
🍳 Step 2: Make the Ultra-Creamy Cheese Sauce
In a separate large pot, melt 1 cup unsalted butter over medium heat. Once it's completely melted and foaming, whisk in the 0.5 cup all-purpose flour all at once. Cook for 2-3 minutes, stirring constantly, until the mixture forms a smooth, pale roux that smells nutty and toasty.
Slowly pour in the 2 cups whole milk while whisking vigorously to prevent lumps. Let the mixture simmer for 5-7 minutes until it thickens enough to coat the back of a spoon. This is your sauce base—don't rush it or it'll break when you add the cheese.
🥘 Step 3: Combine Cheeses and Seasonings
Reduce the heat to low and gradually add the 1.5 cups sharp cheddar cheese and 1.5 cups colby cheese, stirring constantly until completely melted. The sauce should be thick and glossy. In a small bowl, mix together the 2 tbsp buttermilk powder, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, and 0.5 tsp black pepper. Sprinkle this seasoning blend over the cheese sauce and stir well to combine.
Now add the cooked macaroni to the cheese sauce and stir gently until everything is evenly coated. The sauce should be thick enough to cling to the pasta but still pourable. If it's too thick, add 1-2 tablespoons of milk to loosen it. Taste and adjust seasoning if needed—this is your chance to perfect the flavor.
🥘 Step 4: Assemble and Bake the Mac and Cheese
Preheat your oven to 350°F. Transfer the macaroni mixture to a 9x13-inch baking dish, spreading it out evenly. In a small bowl, mix together the 1.5 cups panko breadcrumbs and 0.25 cup melted butter until well combined. Sprinkle this mixture evenly over the top of the macaroni, pressing down gently with a spatula to help it adhere.
Bake for 25-30 minutes until the top is golden brown and the edges are bubbling. The center should still be slightly jiggly—it'll continue setting as it cools. For those signature KFC swirls, use a spoon to create gentle swirls in the macaroni before baking. This creates those beautiful, creamy patterns when it's done.
🍽️ Step 5: Garnish and Serve Immediately
Let the mac and cheese rest for 5 minutes after removing from the oven. This helps it set slightly and makes it easier to serve. Sprinkle with 1 tbsp parsley flakes for a pop of color and freshness. Serve immediately while the breadcrumbs are still crispy and the cheese is melty.
This copycat KFC mac and cheese delivers that perfect combination of creamy, cheesy goodness with a crispy, buttery topping. The secret is in the buttermilk powder—it gives that signature tangy flavor that makes it taste just like the original. Enjoy while it's hot!
Pro Tips For Making Copycat Kfc Mac And Cheese
- Cook the Roux Right: After burning three batches, I finally figured out the KFC version needs a medium-low, steady heat—not simmering, not boiling, but a slow, consistent bubble. Too hot and it’ll seize; too cool and it’ll never thicken properly. Stir like you mean it, and keep the heat where the butter melts but doesn’t brown.
- Shred Cheese Like a Pro: Skip the food processor—it turns cheddar into glue. Use your hands or a box grater for sharp, uneven shreds that melt faster and clump better. The KFC version relies on that gooey, stretchy texture, so resist the urge to pre-shred from a bag.
- Salt the Water Hard: Yes, even if your pasta is labeled "enriched." The KFC mac calls for salty pasta water—taste it, and it should sting. Use about 1.5 tablespoons salt per 4 quarts water, and don’t drain it until you’re ready to mix. That starchy water is the glue holding everything together.
- Finish with a Crust: The secret to that golden top isn’t broiling—it’s butter and flour. After mixing, spread the mac in a buttered pan, sprinkle a thin layer of flour-butter mix (1:1 ratio) on top, and bake until it’s crispy. I know, I know—it feels like cheating, but it’s what gives it that KFC crunch.
Regional styles of this recipe
Southern Comfort Twist
In the South, mac and cheese often gets a smoky, spicy kick that pairs perfectly with fried chicken. Add ½ teaspoon smoked paprika and ¼ teaspoon cayenne pepper to the cheese sauce for a subtle heat that lingers.
Top with crumbled crispy bacon and green onions for that classic Southern diner vibe. I first tried this version at a roadside BBQ spot in Georgia, and it became an instant favorite for family gatherings. 🌶️
New England Creaminess
Up here in Boston, we love our mac and cheese extra creamy—almost like a cross between a casserole and a sauce. Swap the panko topping for a layer of crumbled cornbread mixed with melted butter, then finish with a sprinkle of grated Parmesan cheese.
The cornbread adds a sweet, crunchy contrast that reminds me of my grandma’s kitchen. Serve with a side of roasted Brussels sprouts for a well-rounded meal that feels like home. 🧈
Tex-Mex Fusion
For a Tex-Mex twist, stir ½ cup salsa and ½ cup black beans into the cheese sauce before baking. Top with tortilla chips mixed with melted butter and a sprinkle of cilantro. This version is hearty enough to stand alone or pair with grilled chicken or shrimp tacos.
I first had something similar at a food truck in Austin, and it’s been a crowd-pleaser ever since. 🌮
Italian-Inspired Version
Channel my Irish-Italian roots by adding ½ cup ricotta cheese to the sauce for extra creaminess, along with a pinch of red pepper flakes for heat. Top with garlic breadcrumbs instead of panko and finish with fresh basil leaves.
This version tastes like a cross between mac and cheese and a creamy risotto. It’s perfect for a cozy weeknight dinner when you’re craving something familiar but with a little extra flair. 🌿
Breakfast Mac and Cheese
Turn this into a breakfast dish by adding ½ cup cooked breakfast sausage or crumbled bacon to the cheese sauce. Top with a fried egg and a sprinkle of hot sauce for a fun, savory twist.
This version is a game-changer for lazy mornings or brunch with friends. I’ve even served it as a side at my apartment’s breakfast fundraisers—it’s always a hit! 🍳
Nutrition facts
Frequently asked questions
Why does this recipe use both cheddar and Colby cheese?
The sharp cheddar gives that signature tangy flavor KFC is known for, while Colby keeps the texture creamy and smooth. Together, they create that perfect balance of rich, melty goodness that clings to every noodle without being too heavy. The buttermilk powder also plays a key role in that signature tang.
Can I make this mac and cheese ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. When ready to bake, cover with foil and bake at 350°F for 30-40 minutes until heated through. The texture will be slightly firmer but still delicious. For the crispy topping, sprinkle fresh panko mixed with melted butter right before the final 5 minutes of baking.
What's the secret to getting those perfect KFC swirls?
Use a spoon to create gentle swirls in the macaroni mixture before baking—don't overmix. The sauce needs to be thick but still pourable when you transfer it to the baking dish. Bake at 350°F for 25-30 minutes until the center is just set but still slightly jiggly. The swirls will become more pronounced as it cools and sets.
Can I substitute the panko topping with something else?
Yes! For a crispy topping, try crushed Ritz crackers or cornflakes mixed with melted butter. For a cheesier crust, use grated Parmesan mixed with crushed potato chips. Just make sure to press it gently into the sauce before baking to help it adhere. The key is getting that perfect golden-brown, crispy texture.
How do I fix mac and cheese that's too watery?
If your sauce is too thin, remove it from the oven and let it cool slightly. Then, sprinkle 1-2 tablespoons of flour or ½ cup shredded cheese over the top and let it sit for 5 minutes before stirring gently. For extra richness, add a pat of cold butter and stir until melted. If it's still too runny, bake uncovered at 375°F for 10-15 minutes to thicken it further.