KFC Mac and Cheese (Restaurant Copycat)

⏱️ 35 minutes👥 8 servings❤️ Taste: 10/10
KFC Mac and Cheese (Restaurant Copycat)

Nutrition Facts

Calories
445
Protein
18g
Carbs
42g
Fiber
2g

Health Benefits

Gut Health4/10
Anti-Inflammatory4/10
Blood Sugar Control3/10

Ingredients

  • •- 1 lb elbow macaroni
  • •- 5 tablespoons unsalted butter
  • •- 3½ tablespoons all-purpose flour
  • •- 2½ cups whole milk
  • •- ¾ cup evaporated milk
  • •- 2½ cups sharp cheddar cheese, freshly shredded
  • •- 6 slices American cheese, torn into pieces
  • •- 3 oz cream cheese, softened and cubed
  • •- 1 teaspoon kosher salt
  • •- ½ teaspoon freshly ground black pepper
  • •- ¼ teaspoon mustard powder
  • •- ¼ teaspoon garlic powder
  • •- ¼ teaspoon sweet paprika

Instructions

  1. 1Cook the elbow macaroni in a large pot of salted boiling water until just al dente, about 7-8 minutes. Drain thoroughly and set aside, but do not rinse.
  2. 2Melt the butter in a large, heavy-bottomed saucepan over medium heat until fully liquefied and beginning to bubble gently, about 2 minutes. Sprinkle the flour over the melted butter and whisk continuously to form a smooth paste. Continue cooking this roux while stirring constantly until it becomes slightly golden and develops a nutty aroma, about 90 seconds to 2 minutes.
  3. 3Pour in the whole milk gradually, adding about ½ cup at a time while whisking vigorously to prevent any lumps from forming. Once all the whole milk is incorporated and the mixture is smooth, add the evaporated milk and continue whisking until combined. Bring the mixture to a gentle simmer over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
  4. 4Reduce the heat to low. Add the cream cheese cubes and stir until completely melted and incorporated into the sauce, about 1-2 minutes. Remove the pan from direct heat.
  5. 5Add the shredded sharp cheddar cheese and torn American cheese slices to the warm sauce in three additions, stirring gently after each addition until the cheese melts completely and the sauce becomes silky smooth. This gradual method prevents the cheese from separating or becoming grainy.
  6. 6Stir in the salt, black pepper, mustard powder, garlic powder, and paprika until evenly distributed throughout the cheese sauce. Taste and adjust seasoning if needed.
  7. 7Add the drained macaroni to the cheese sauce and fold gently but thoroughly until every piece of pasta is completely coated with the creamy cheese mixture. Stir occasionally for 2-3 minutes over low heat to allow the pasta to absorb some of the sauce.
  8. 8Serve immediately in individual bowls or transfer to a serving dish. The mac and cheese should be glossy, creamy, and coat the pasta completely without being soupy or dry.