Chick-fil-A-Style Mac and Cheese

Steps

1. 1

   In a saucepan over medium heat, combine the 4 cups of whole milk, margarine, and kosher salt. Heat until hot, stirring occasionally and taking care not to scorch the milk.

2. 2

   In a bowl, whisk the egg yolks, cornstarch, and sugar together. Slowly whisk in the tablespoon of cold whole milk.

3. 3

   Temper the egg mixture by slowly whisking in the hot milk a little at a time. Pour the combined mixture back into the saucepan.

4. 4

   Cook over low to medium-low heat, stirring constantly for 5–8 minutes, until slightly thickened. Avoid overheating.

   Start 8-minute timer
5. 5

   Reduce the heat to low. Whisk in the yellow American cheese until smooth.

6. 6

   Add the sharp cheddar and MontAmore in batches, stirring until melted.

7. 7

   Turn off the heat. Stir in the Parmesan, Asiago, and Romano blend, then set the sauce aside.

8. 8

   Cook the elbow noodles according to the package directions until al dente. Drain thoroughly and return them to the pot.

9. 9

   Add the cheese sauce to the pasta and stir until the noodles are evenly coated.

10. 10

    Transfer the macaroni and cheese to a baking dish set on a sheet pan.

11. 11

    Top with equal parts shredded Monterey Jack and shredded sharp cheddar.

12. 12

    Broil at 500°F (260 °C) (260°C (500 °F)) on the middle rack until the topping is melted, bubbly, and golden brown; watch closely to prevent burning. The transcript describes the top as super crispy.

13. 13

    Serve hot.