Easy KFC Mac and Cheese Recipe
This mac and cheese is my mad-scientist attempt to snag that KFC-level comfort without waiting in line or selling my soul for fried chicken. It’s ultra-creamy, a little salty, has that nostalgic tang, and bakes up with a slightly golden top that makes you feel like you’ve arrived. Try it because it’s comforting, forgiving, and — honestly — exactly what you want when the week collapses and you need cheesy therapy.
My husband is the official taste-tester and the world’s loudest cheerleader for anything with cheese. He heard “KFC-style” and immediately made a face like I’d promised him a trip to Disneyland. Then he ate it, shut up, and ate more. Our kid calls it “the yellow pasta” and puts it on her plate like it’s treasure. We call it a staple because it’s the dinner that shows up when life is messy: someone’s late, one of us forgot to eat lunch, or we need something that feels like a hug and also feeds leftovers for days.
Why You’ll Love This Easy KFC Mac and Cheese Recipe
– It’s stupidly creamy without needing five types of cheese.
– Bakes to a cozy, slightly crisp top that is oddly necessary.
– Flexible: add bacon, jalapeños, or peas depending on fridge mood.
– Feeds a crowd or two very hungry people for several days.
– Comfort food that reheats well if you don’t eat it all in one sitting.
Kitchen Talk
This one’s a little temperamental in the best way. The sauce wants to be coaxed — slow heat, patient whisking, and don’t dump cold milk on a hot roux unless you like lumpy surprises. I once tried shredding the cheese with a food processor to save time and ended up with a glue-y mess; lesson learned: grate by hand for texture. Also, don’t skip the tiny pinch of mustard powder or smoked paprika — they somehow fake depth into something that could otherwise be a one-note dairy party. If you’re feeling brave, fold in a scoop of processed cheese for nostalgia; it’s not “chef” but it is soul-approved.
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Shopping Tips
– Grains/Pasta: Elbow macaroni is the classic choice—look for a quality brand that holds shape; cook it al dente so it doesn’t dissolve into the sauce later.
– Cheese: Sharp cheddar gives flavor; buy a block and grate it yourself for meltability and no weird anti-caking bits. A little processed American or Velveeta-style cheese can be mixed in for silkiness if you want that exact diner vibe.
– Dairy: Whole milk plus a splash of cream or evaporated milk gives that rounded richness; skim will make it thin and sad.
– Spices: Mustard powder, garlic powder, and smoked paprika are tiny jars that change everything—check the jar dates; old spices are flat.
– Fats & Oils: Unsalted butter is your friend here; control the salt by starting with unsalted and seasoning the finished dish.
Prep Ahead Ideas
– Cook the pasta a day ahead and toss with a little oil to keep it from sticking; store in an airtight container in the fridge.
– Grate your cheese and keep it in the fridge or freezer in a zip-top bag so it’s ready to melt.
– Make the cheese sauce up to a day ahead; cool quickly, cover, and reheat gently with a splash of milk before mixing with pasta.
– Store assembled (but unbaked) mac in the fridge for a night—bring it to room temp a bit before baking so it heats evenly.
Time-Saving Tricks
– Use pre-shredded cheese only if you’re in a hurry, but expect a slightly less creamy texture; avoid the “mozzarella-only” packs unless that’s your jam.
– Microwaving the milk/butter briefly before whisking into the roux speeds things up and helps it combine smoother.
– If short on time, skip the bake and serve saucy mac straight from the stovetop—still delicious, just not as crisp on top.
– Frozen peas or pre-cooked bacon from the store add color and flavor without extra time.
Common Mistakes
– Adding cold milk to hot roux: it can seize and clump. Fix by lowering heat, whisking vigorously, and warming slowly; strain if needed.
– Overheating the cheese: high heat makes cheese grainy and oily. Melt on low and pull off heat early, letting carryover warmth finish the job.
– Overcooking pasta: then it turns to mush after baking. Always undercook by a minute or two.
– I once dumped too much salt in after tasting a hot sauce and couldn’t fix it—lesson: taste as you go, and you can always add acid (a splash of lemon or vinegar) to balance over-salting.
What to Serve It With
– A crisp green salad with lemon vinaigrette to cut through the richness.
– Roasted broccoli or green beans—tossed with olive oil and a quick roast.
– Coleslaw for crunch and tang.
– Garlic bread or soft dinner rolls for dunking and wiping the pan.
Tips & Mistakes
– Use medium-low heat when melting cheese; patience matters more than speed.
– Salt the pasta water generously—that’s where much of the upfront seasoning comes from.
– If the sauce is too thin, simmer gently; if too thick, whisk in warm milk a tablespoon at a time.
– Forgot to bake? Spoon into bowls, broil briefly for a crispy top if you’re feeling dramatic.
Storage Tips
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stove with a splash of milk and a low flame to bring back creaminess—microwave works in a pinch but can make it a bit rubbery on top. Cold mac and cheese for breakfast? No shame. It’s dense and cozy, and if you add an egg on top you’ll feel very grown-up.
Variations and Substitutions
– Gluten-free: use GF elbow pasta and thicken sauce with a cornstarch slurry instead of flour if needed.
– Lighter: swap half-and-half for some of the cream, but expect less silkiness.
– Veg-friendly: fold in roasted cauliflower or peas for texture and color.
– Smoky/Meaty: stir in crispy bacon or cubed ham.
– Cheese swaps: smoked gouda or Monterey Jack for different flavor profiles; don’t skip the sharp cheddar unless you like blandness.
Frequently Asked Questions
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Easy KFC Mac and Cheese Recipe
Ingredients
Main Ingredients
- 12 oz elbow macaroni dry
- 3 tbsp unsalted butter
- 2.5 tbsp all-purpose flour
- 2 cup whole milk
- 0.5 cup heavy cream
- 6 oz American cheese chopped or shredded
- 4 oz mild cheddar cheese shredded
- 0.75 tsp fine salt plus more to taste
- 0.5 tsp granulated sugar
- 0.5 tsp ground mustard
- 0.25 tsp paprika
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 0.25 tsp black pepper freshly ground
- 0.5 tsp hot sauce optional, for a subtle tang
Instructions
Preparation Steps
- Boil macaroni in well-salted water until just al dente, 7–8 minutes.
- Drain the pasta, shake off excess water, and set aside.
- Melt butter in a medium saucepan over medium heat.
- Whisk in flour and cook, stirring, until foamy and lightly golden, 1–2 minutes.
- Slowly whisk in milk and cream. Simmer, whisking often, until slightly thickened, 3–5 minutes.
- Season the sauce with salt, sugar, mustard, paprika, garlic, onion, and pepper.
- Remove from heat and stir in American and cheddar until smooth and glossy.
- Fold in the cooked macaroni until evenly coated. Splash in a bit more milk if you prefer looser sauce.
- Rest 2 minutes to set. Serve warm; add hot sauce to taste if using.
Notes
Featured Comments
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