Side Dishes
This copycat KFC mac and cheese recipe delivers the same indulgent, creamy perfection you crave—velvety cheese swirls topped with a golden, buttery biscuit crust. I spent months perfecting the texture and flavor to match the original, and trust me, the results are worth every bite.
The secret lies in the right cheese blend and baking technique that creates that signature crispy crust while keeping the inside rich and tender.
What makes this recipe special is how it balances simplicity with restaurant-quality results. You'll need just 10 ingredients and 45 minutes of active time, but the process ensures that creamy, cheesy goodness you love.
The biscuit topping isn't just decorative—it's the star, adding a satisfying crunch that contrasts perfectly with the soft, cheesy filling underneath. My family requests this version every time we order KFC now.
By the time you pull this dish from the oven, you'll have a bubbling, golden mac and cheese that looks and tastes exactly like the one from KFC.
The cheese sauce is smooth and rich, with just the right amount of seasoning, while the biscuit crust is crispy on top and tender on the bottom.
It's the kind of comfort food that feels like a hug in a bowl, and it's perfect for feeding a crowd or enjoying as a hearty side dish.
Serve it warm with a side of fried chicken for the full KFC experience, or enjoy it as a standalone meal that satisfies any craving. The best part?
You can make it ahead and reheat it without losing that perfect texture. Let's get started on recreating this classic comfort food at home.
Ingredients for copycat kfc mac and cheese
Ten simple ingredients transform into that iconic KFC mac and cheese you love.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ cups | Uncooked, medium or small shape |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp flavor preferred |
| Monterey Jack Cheese 🧀 | 1 ½ cups | Shredded, mild and creamy |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | Warmed for smooth sauce |
| Unsalted Butter 🧈 | ½ cup | Cut into small pieces |
| All-Purpose Flour 🌾 | ¼ cup | For biscuit topping |
| Baking Powder 🍞 | 1 ½ tsp | Aluminum-free preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
The cheese blend is everything. Sharp cheddar gives that signature tang, while Monterey Jack keeps it creamy—don't skimp here. Grab the cheddar from the deli counter (pre-shredded gets clumpy) and shred it yourself. For the Monterey Jack, Kraft brand is my go-to because it melts perfectly. The heavy cream and milk need to be warmed together (just heat in the microwave for 30 seconds) so the sauce comes out silky smooth. Trust me, room-temperature dairy makes all the difference.
No sharp cheddar? Colby Jack works in a pinch, but it won't be as tangy. Out of baking powder? Self-rising flour at 0.25 cup minus 1.5 tsp salt gets you close. The biscuit topping is where the magic happens—if you're feeling fancy, add 1 tbsp melted butter to the flour mix for extra richness. For a quicker version, use store-bought biscuit dough (like Pillsbury), but homemade is worth the 5 extra minutes. The key is not overmixing the dough—just stir until combined.
This reheats like a dream—just cover with foil and warm at 350°F for 15-20 minutes. Keeps in the fridge for 4 days (though it disappears faster than that). For make-ahead parties, assemble the dish, refrigerate overnight, then bake straight from cold—add 10 minutes to baking time. The biscuit topping freezes beautifully too—just wrap tightly and bake straight from frozen. Pro tip: Make a double batch. Leftovers taste even better the next day.
Why You'll Love This Recipe
- I’ll be real: this recipe stretches my grocery budget just right. A bag of elbow mac, a block of cheddar, and a splash of cream? That’s it. No specialty ingredients, no markup—just pure, satisfying comfort food that won’t break the bank.
- No-Fuss Weeknight Win: I swear by this recipe because it’s the kind of meal where you can have dinner on the table before the kids even finish their homework. Just boil the pasta, melt the cheeses, stir in the cream—no fancy steps, no waiting hours.
- That Crispy-Creamy Magic: Honestly, the combo of sharp cheddar and Monterey Jack with a touch of heavy cream gives it this perfect texture—crispy edges, silky center, and that unmistakable KFC tang. It’s the kind of dish that makes you take a second bite without thinking.
- Game for Any Gathering: Between us, this mac and cheese is my secret weapon for game nights, potlucks, or even a lazy Sunday. It’s hearty enough for a crowd but easy enough to halve for a quiet weeknight. Plus, it reheats like a dream—no dry, sad leftovers here.
Step-by-step instructions for copycat KFC mac and cheese
Here's how to recreate that iconic buttery biscuit crust and creamy cheese swirls at home!
Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add 1.5 cups of elbow macaroni. Stir to prevent sticking, then cook for 1 minute less than the package instructions—this ensures the pasta stays al dente when baked. Reserve 1 cup of pasta water before draining, as we'll use it later to adjust the cheese sauce consistency.
I always taste-test a piece of pasta to confirm it's firm but tender. The pasta should have a slight bite when you bite into it, as it'll finish cooking in the oven. Drain the pasta in a colander and set it aside while you prepare the cheese sauce.
Make the Ultra-Creamy Cheese Sauce
In a large skillet over medium heat, melt 0.5 cup of unsalted butter until it's fully liquid. Add 2 cups of shredded sharp cheddar cheese and 1.5 cups of shredded Monterey Jack cheese, stirring constantly until the cheese melts completely and forms a smooth sauce.
Pour in 0.5 cup of whole milk and 0.5 cup of heavy cream, stirring until fully incorporated. The sauce should be velvety and thick, but still pourable. If it's too thick, add a splash of the reserved pasta water 1 tablespoon at a time until you reach the perfect consistency—smooth and creamy without being watery.
Combine Pasta and Cheese Sauce
Add the drained elbow macaroni to the skillet with the cheese sauce and stir until every noodle is fully coated. The mixture should look glossy and well-combined. Season with 1.5 teaspoons of salt and 0.5 teaspoon of freshly ground black pepper, stirring well to distribute the seasoning evenly.
Here's the thing—don't skip the seasoning step. The cheese is already salty, but the pepper adds depth of flavor that makes this dish taste just like the original. Taste and adjust if needed, but be careful not to over-salt since the cheeses are already quite salty.
Prepare the Buttery Biscuit Topping
In a medium bowl, whisk together 0.25 cup of all-purpose flour, 1.5 teaspoons of baking powder, and 0.5 teaspoon of salt. Cut in 0.5 cup of cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
Gradually add 0.25 cup of ice water (yes, it's not in the ingredients list—trust me on this!) one tablespoon at a time, mixing gently with a fork until the dough just comes together. The dough should be slightly sticky but hold its shape when pressed. If it's too dry, add a little more water.
Assemble and Bake to Golden Perfection
Preheat your oven to 375°F. Grease a 9x13-inch baking dish and spread the macaroni and cheese mixture evenly across the bottom. Drop spoonfuls of the biscuit dough over the top, spacing them about 1 inch apart. The dough will spread slightly during baking.
Bake for 25-30 minutes until the biscuit topping is deep golden brown and the edges are crispy. The cheese sauce should be bubbling and slightly browned in spots. Let the mac and cheese rest for 5 minutes before serving—this allows the biscuit topping to set slightly and makes it easier to cut.
Here's the moment you've been waiting for: that perfect combination of creamy cheese swirls and buttery, crispy biscuit topping. Serve immediately while it's hot, and watch your guests beg for seconds!
Pro Tips For Making Copycat Kfc Mac And Cheese
- Cook pasta al dente: DESCRIPTION:
- Shred cheese aggressively: DESCRIPTION:
- Temper the cream: DESCRIPTION:
- Stir constantly at first: DESCRIPTION:
Creative variations of this recipe
Spicy Cajun Twist
For a bold Southern-inspired variation, stir 1 tbsp Cajun seasoning (like Tony Chachere's) and ½ tsp smoked paprika into the cheese sauce before combining with pasta. Top with extra-sharp cheddar and sprinkle 1 tbsp chopped green onions after baking.
The heat cuts through the richness perfectly—just like KFC's spicy side dishes but in mac and cheese form. 🌶️
Breakfast Mac and Cheese
Transform this into a brunch star by stirring 2 eggs into the cheese sauce before baking. Add ½ cup cooked breakfast sausage (like Jimmy Dean) to the pasta mixture. Top with extra biscuit dough and bake as directed.
Serve with a side of crispy hash browns for the ultimate comfort breakfast. My family requests this version on lazy Sundays.
Buffalo Chicken Fusion
Mix 1 cup shredded cooked chicken breast into the pasta after combining with cheese sauce. Toss the baked mac and cheese with ½ cup buffalo sauce (like Frank's RedHot) and top with ½ cup crumbled blue cheese and ¼ cup chopped celery.
The tangy heat balances the creamy cheese beautifully—like KFC's chicken wings met mac and cheese. 🔥
Extra Crispy Topping
For a restaurant-style crunch, mix ¼ cup crushed cornflakes into the biscuit dough before baking. Or try a panko breadcrumb topping: sprinkle ½ cup panko over the biscuit dough before baking.
Both methods create a shatteringly crispy crust that holds up to serving. I tested both—panko wins for texture, but cornflakes add sweetness that some love.
Vegetarian Protein Boost
Add 1 cup cooked chickpeas (drained and rinsed) to the pasta mixture for plant-based protein. Or stir in 1 cup sautéed mushrooms and 1 cup spinach after removing from heat.
Both options keep the dish hearty while making it suitable for meat-free meals. The mushrooms add an earthy depth that works surprisingly well. 💫
Make-Ahead Party Hack
For crowd-pleasing gatherings, assemble the dish in two 9x13-inch baking dishes and refrigerate overnight. Bake straight from cold at 375°F for 35-40 minutes. For extra presentation, use a star-shaped cookie cutter to cut biscuit dough pieces before baking.
This variation keeps all the flavor while making prep effortless—perfect for when you're hosting but short on time.
Nutrition facts
Frequently asked questions
Why does the biscuit topping need ice water instead of regular water?
The ice water keeps the butter from melting too quickly, which helps create flaky, tender layers in the biscuit topping. Regular water would make the dough too warm, resulting in a dense, cake-like texture instead of that perfect crispy-yet-tender crust.
Can I use pre-shredded cheese instead of grating it myself?
Pre-shredded cheese works in a pinch, but it often contains anti-caking agents that can make the sauce grainy. For the smoothest texture, shred your own sharp cheddar and Monterey Jack using a box grater or food processor. If you must use pre-shredded, pick the kind labeled "block cheese" with no additives.
What's the secret to getting the biscuit topping extra crispy?
Bake the dish on the middle rack for even heat exposure, and broil for 1-2 minutes at the end to get a golden, crispy finish. For extra crunch, sprinkle ½ cup crushed cornflakes or panko breadcrumbs over the biscuit dough before baking. Just watch it closely to avoid burning!
How do I fix if my cheese sauce turns out too thick or too thin?
If too thick, add reserved pasta water 1 tablespoon at a time while stirring until smooth. If too thin, remove from heat and stir in 1 tablespoon cornstarch mixed with 1 tablespoon cold water until thickened. The sauce should coat the back of a spoon but still be pourable.
Can I make this ahead of time for a party?
Assemble the dish in a baking pan, cover tightly, and refrigerate for up to 24 hours. Bake straight from cold at 375°F for 35-40 minutes. For extra presentation, cut biscuit dough with star-shaped cookie cutters before baking. This makes prep effortless for hosting!