Imported from the web

Copycat Chick-fil-A Mac and Cheese

Name: Copycat Chick-fil-A Mac and Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb elbow pasta (Cook until just underdone); 2 oz Muenster cheese (Shredded; transcript pronunciation appears as “Montemore”); 4 oz Monterey Jack cheese (Shredded; 2 oz is mixed into the sauce and 2 oz is reserved for the topping); 1 oz Parmesan cheese (Shredded; reserve 1 tablespoon for the topping); 10 oz cheddar cheese (Shredded; 8 oz goes into the sauce and 2 oz is reserved for the topping); 4 oz American cheese (Tear into small pieces; transcript gives either 4 oz or 6 slices); 2 tbsp butter; smoked paprika (A tiny sprinkle); 0.25 tsp salt; 2 tbsp all-purpose flour; 2 cups 2% milk (Added gradually in stages); 0.25 cup whole milk powder (Dry)

Recipe by Mazer Lazer Facebook

Imported by Starr2 on SeeMeCook

A baked macaroni and cheese with a creamy, roux-based sauce enriched with American cheese and dry milk powder. A cheddar, Monterey Jack, and Parmesan topping is baked until golden.

6 servings60 minAmerican

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Ingredients

1 lb elbow pasta (Cook until just underdone)
2 oz Muenster cheese (Shredded; transcript pronunciation appears as “Montemore”)
4 oz Monterey Jack cheese (Shredded; 2 oz is mixed into the sauce and 2 oz is reserved for the topping)
1 oz Parmesan cheese (Shredded; reserve 1 tablespoon for the topping)
10 oz cheddar cheese (Shredded; 8 oz goes into the sauce and 2 oz is reserved for the topping)
4 oz American cheese (Tear into small pieces; transcript gives either 4 oz or 6 slices)
2 tbsp butter
smoked paprika (A tiny sprinkle)
0.25 tsp salt
2 tbsp all-purpose flour
2 cups 2% milk (Added gradually in stages)
0.25 cup whole milk powder (Dry)

Steps

1
Bring a large pot of water to a boil, add the elbow pasta, and cook until just underdone. Drain the pasta and set it aside.
2
Preheat the oven to 350°F (175°C). Shred the cheeses. Tear the American cheese into small pieces.
3
Set a saucepan over medium-low heat (the creator uses a stove setting of 4). Add the butter and let it melt.
4
Add a tiny sprinkle of smoked paprika and the ¼ teaspoon salt to the melted butter.
5
Add the flour and stir to make a roux. It may clump at first; keep stirring and cook for about 1 minute to remove the raw flour taste. Keep the heat moderate rather than turning it high.
6
Slowly pour about ¾ cup of the milk into the roux, whisking it in until smooth.
7
Turn off the stove briefly and drain the pasta if it is not already drained.
8
Pour in the remaining milk. Turn the stove back on to medium (the creator uses a setting of 5 or 6), and heat until the mixture starts to steam.
9
Turn the heat to low. Sprinkle in the dry whole milk powder and whisk until dissolved; keep the sauce below a boil.
10
Add the American cheese and whisk until fully melted and no chunks remain.
11
Gradually add 8 oz of the cheddar, adding it a little at a time and stirring until incorporated before adding more.
12
Repeat the gradual addition with the Muenster and Parmesan, reserving 1 tablespoon of Parmesan for the topping.
13
Turn off the stove. Pour the cheese sauce over the drained pasta and stir from the bottom, lifting and tossing until the pasta is coated.
14
Spread the macaroni and cheese evenly in a baking dish.
15
Mix the remaining 2 oz cheddar, 2 oz Monterey Jack, and 1 tablespoon Parmesan together. Spread the topping evenly over the macaroni and cheese.
16
Bake at 350°F (175°C) for 15–20 minutes.
17
Broil for about 2 minutes, until the top is golden brown. Serve after removing from the oven.

Notes

The spoken transcript appears to say “Montemore” for the cheese used in the sauce; this is interpreted as Muenster. The transcript does not clearly specify the exact quantity of that cheese added to the sauce, beyond listing 2 oz overall. The pasta-boiling water quantity is not stated.