Popeyes Mac and Cheese Recipe: Creamy Comfort (Print Version)

Recreate the beloved Popeyes Mac and Cheese Recipe at home. Get that creamy, cheesy goodness with my personal tips and kitchen stories.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian (contains dairy)

# Ingredients:

→ Base Ingredients

01 - 1 pound elbow macaroni
02 - 1/2 cup (1 stick) unsalted butter
03 - 1/2 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 cup heavy cream

→ Cheese Blend

06 - 2 cups (8 ounces) sharp cheddar cheese, freshly grated
07 - 1 1/2 cups (6 ounces) Monterey Jack cheese, freshly grated
08 - 4 slices (about 4 ounces) white or yellow American cheese

→ Flavor Boosters

09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - 1/2 teaspoon smoked paprika
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon black pepper, or to taste

→ Finishing Touches

15 - Fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - First things first, get a big pot of salted water boiling for your elbow macaroni. You want it to taste like the ocean, but not too salty, you know? Cook the pasta according to package directions, but aim for al dente—just a little bite to it. This is where I always forget to salt the water if I'm distracted, so don't be like me! Once it's done, drain it and set it aside. Don't rinse it; we want that starch to help the sauce cling!
02 - In a large saucepan or Dutch oven, melt your unsalted butter over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Whisk, whisk, whisk! You're making a roux, the magical base for our creamy sauce. Keep stirring for about 1-2 minutes until it forms a smooth paste and smells a bit nutty, like toasted flour. Don't let it brown too much, unless you want a darker, nuttier flavor, which isn't quite the Popeyes Mac and Cheese vibe we're going for.
03 - Slowly, and I mean slowly, pour in the whole milk and heavy cream, whisking constantly. This is crucial for a smooth sauce; no lumps allowed! Keep whisking until the mixture thickens and coats the back of a spoon. It'll start to bubble gently. This is where the kitchen starts to smell absolutely divine, a promise of creamy goodness to come. It's so satisfying to watch it transform!
04 - Reduce the heat to low. Now for the fun part! Add your grated sharp cheddar, Monterey Jack, and the American cheese. Stir continuously until all the cheese is completely melted and the sauce is smooth and velvety. This is where the magic happens, turning that liquid into a glorious, gooey cheese sauce. I once tried to rush this step, and I ended up with a slightly separated mess—patience is a virtue here!
05 - Stir in the garlic powder, onion powder, smoked paprika, Dijon mustard, salt, and black pepper. Taste it! Adjust seasonings as needed. Now, pour your cooked elbow macaroni into the cheese sauce. Stir gently until every single piece of pasta is coated in that luscious, golden sauce. It's a beautiful sight, honestly, all that creamy goodness clinging to the pasta.
06 - If you want that classic baked Popeyes Mac and Cheese finish, transfer the mixture to a lightly greased 9x13 inch baking dish. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until bubbly and slightly golden on top. Sometimes I even sprinkle a little extra cheese on top for a crispy crust! The smell filling your kitchen at this point? Pure comfort. It should be gloriously bubbly and have a little crust, just like the real deal.

# Notes:

01 - Don't overcook your pasta; it'll get another round of heat in the sauce. Trust me, mushy mac and cheese is a sad story.
02 - You can make the cheese sauce ahead of time and store it in the fridge for up to 3 days. Just gently reheat on low before combining with freshly cooked pasta.
03 - Ran out of Monterey Jack? Colby Jack works beautifully too! I've even used a blend of mozzarella and provolone in a pinch, and it was... interesting, but still good.
04 - A sprinkle of crispy fried onions on top before serving? Oh, honey, that's a game-changer for texture.

# Tools You'll Need:

01 - Large pot
02 - large saucepan or Dutch oven
03 - whisk
04 - 9x13 inch baking dish (optional)

# Nutrition Facts (Per Serving):

Calories: 650 kcal
Total Fat: 45g
Total Carbohydrate: 40g
Protein: 20g

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