Andy Montoya
Macaroni and cheese is a quintessential comfort food, and Chick-fil-A's version is no exception. The fast-food chain has created a special blend of cheeses, including Parmesan, Cheddar, and Romano, baked in-restaurant to form a crispy top layer. While the exact recipe is not publicly available, several copycat recipes have emerged that claim to replicate the taste and texture of the original. These recipes often include eggs, specifically egg yolks, to make the sauce extra rich and thick. However, it is unclear whether the official Chick-fil-A recipe contains eggs.
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What You'll Learn
The recipe for Chick-fil-A's mac and cheese
Mac and cheese is a classic comfort food, and Chick-fil-A's recipe is a cut above the rest. The secret to their creamy, gooey, flavourful mac and cheese is in the special blend of cheeses and the cooking technique.
The Chick-fil-A mac and cheese recipe includes five kinds of cheese: Parmesan, Romano, BellaVitano, and both white and yellow Cheddar. The Parmesan and Romano cheeses contribute a nutty flavour, while the soft American cheese melts beautifully, giving the sauce its wonderfully gooey texture. The BellaVitano, an award-winning hard cheese from Wisconsin, adds a subtle nuttiness and a big umami flavour.
To make the cheese sauce, start by making a roux with butter and flour. Melt the butter in a large pot over medium heat, then whisk in the flour, salt, and paprika. Next, slowly add milk, a little at a time, whisking continuously until it is fully incorporated before adding more. Continue whisking for 1-2 minutes until the sauce thickens. In a separate bowl, whisk an egg yolk with a spoonful of the hot milk mixture, then add this back into the sauce.
Cook the macaroni noodles in a large pot of salted, boiling water for 20 minutes. Drain the noodles and combine them with the cheese sauce. Top the macaroni with shredded Colby Jack cheese or a combination of white and yellow Cheddar cheese. Place the dish under the broiler and cook until the cheese is browned.
This copycat recipe is a great way to recreate the flavours of Chick-fil-A's mac and cheese at home. It's simple, quick, and easy to make, and you can feed the whole family!
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The type of pasta used
Chick-fil-A's Mac and Cheese is made with elbow pasta, specifically a larger variety of elbow macaroni. The only brand that seems to be similar in size is Ronzoni's. However, any brand of elbow pasta will work, and it is recommended to stick with this shape of pasta when making this dish. If you want to substitute it, similar-shaped pasta like shell pasta, rotini, or penne can be used.
The pasta is cooked al dente according to the package directions or for 20 minutes, which is longer than usual. This is to prevent the noodles from absorbing too much cheese sauce and making the dish dry. It helps the recipe stay nice and creamy.
The pasta is then mixed with a cheese sauce made with American cheese, Parmesan cheese, and Romano cheese. This sauce is made by melting the cheese in a saucepan with heavy cream and evaporated milk. The cooked pasta is then mixed with this sauce and put into a baking dish.
Shredded Colby Jack cheese is sprinkled on top, and the dish is broiled until the cheese begins to brown. This creates a bubbly, creamy, and extra cheesy dish that is sure to be a crowd-pleaser.
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The role of egg yolk in the recipe
The role of egg yolk in the Chick-fil-A Mac and Cheese recipe is to make the sauce extra rich and thick. The egg yolk is tempered, which means it is combined with a small amount of the hot milk mixture and then whisked into the roux. This process prevents the egg from curdling when added to the sauce and ensures a smooth and creamy texture.
To make the cheese sauce for the Chick-fil-A Mac and Cheese, butter and flour are cooked over medium heat to form a paste, known as a roux. Milk is then added gradually, with constant whisking, to create a thick sauce base. At this stage, a small amount of the hot sauce (roux) is transferred to a separate bowl containing the egg yolk. The egg yolk is then quickly whisked into the roux, creating a rich and thick sauce base.
The tempering process is crucial to prevent the egg yolk from curdling when added to the sauce. By slowly incorporating the egg yolk into the hot roux, it can be gradually heated without cooking too rapidly, ensuring a smooth and homogeneous sauce. This technique is essential for achieving the desired creamy texture of the Mac and Cheese.
The egg yolk also contributes to the overall flavour and colour of the sauce. It adds a rich, savoury taste and a creamy, golden colour that enhances the cheese sauce. Additionally, the egg yolk's emulsifying properties help to bind the sauce together, creating a stable emulsion that prevents separation and ensures a consistent texture throughout the dish.
Overall, the egg yolk plays a vital role in the Chick-fil-A Mac and Cheese recipe by providing thickness, richness, and flavour to the cheese sauce, contributing to the dish's signature creamy texture and indulgent taste.
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The different types of cheese used
According to Chick-fil-A's website, they use three kinds of cheese in their macaroni and cheese: Cheddar, Romano, and Parmesan. However, some copycat recipes use up to five different types of cheese to recreate the dish at home. These include American cheese, white cheddar, yellow cheddar, and Parmesan cheese.
One recipe suggests using a block of cheese and grating it yourself, rather than buying pre-shredded cheese, as the pre-shredded variety is coated with cellulose and will not melt as smoothly. The same recipe also suggests using an Italian blend of cheese to mimic the flavours of the Romano and Parmesan used by Chick-fil-A.
Another recipe recommends using extra sharp cheddar, in addition to the standard cheddar, to get a flavour closer to the original.
While the exact quantities and blends of cheese in Chick-fil-A's macaroni and cheese are not publicly available, it is clear that a combination of cheeses is used to create a unique and indulgent flavour profile.
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How to make a copycat recipe at home
Yes, Chick-fil-A's macaroni and cheese contains egg yolk. The egg yolk is added to the sauce to make it extra rich and thick. Here is a copycat recipe that you can make at home:
Ingredients:
- Elbow macaroni noodles
- Butter
- Flour
- Salt
- Paprika
- Whole milk
- Egg yolk
- Cheese: American, mild shredded cheddar, Colby Jack, Romano, Parmesan, Italian blend, or a mix of several different kinds of cheese
- Heavy cream (optional)
- Avocado lime ranch dressing (optional)
- Black pepper or chilli flakes (optional)
- Bacon (optional)
- Caramelized onions (optional)
- Vegetables: bell peppers, broccoli, carrots, mushrooms, green beans, peas, or wilted spinach (optional)
Steps:
- Bring a large pot of salted water to a boil. Add the macaroni noodles and boil for 20 minutes, stirring often.
- Drain the macaroni and set aside.
- Meanwhile, make the cheese sauce. Melt butter in a large pot over medium heat.
- Whisk in the flour, salt, and paprika, stirring constantly.
- Add milk a little at a time, whisking it in completely before adding more. Continue until all the milk has been added, then whisk for 1-2 minutes until the sauce is thick.
- In a small bowl, place the egg yolk. Add a spoonful of the hot milk mixture to the egg yolk and whisk together.
- Pour the cooked pasta into a 9x13-inch baking dish. Pour the cheese sauce over the macaroni and gently stir until evenly combined.
- Sprinkle shredded cheese on top. Place the baking dish under the broiler and cook until the cheese begins to brown.
- Remove from the oven and serve warm.
Feel free to experiment with different types of cheese and add-ins to customize your mac and cheese. Enjoy!
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Frequently asked questions
Yes, Chick-fil-A's macaroni and cheese contains egg yolk.
The recipe includes a blend of cheeses, including Parmesan, Cheddar, and Romano, as well as butter, flour, milk, and paprika.
To make Chick-fil-A macaroni and cheese at home, you'll need to cook the pasta, prepare the cheese sauce with the aforementioned ingredients, and then combine the two. The pasta should be cooked for a longer period of time than usual to prevent it from absorbing too much sauce.
