Popeyes Mac and Cheese (Copycat)
Description
Popeyes Mac and Cheese copycat — the golden baked cheese crust at home. The cream cheese technique that produces that thick caramelized top, plus the graininess fix every recipe misses. Done in 40 minutes.
Ingredients
The Pasta
- 1 pound elbow macaroni, cooked 2 minutes under package directions
The Cheese Sauce
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 8 oz sharp cheddar, shredded from a block
- 4 oz Monterey Jack, shredded from a block
- 8 oz Velveeta, cubed (the emulsifier — do not skip)
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon dry mustard powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne, optional — adds depth without heat
- 1 teaspoon kosher salt, plus more to taste
The Signature Baked Crust
- 4 oz cream cheese, softened to room temperature
- 1 cup sharp cheddar, shredded
- ½ cup Monterey Jack, shredded
Instructions
- Cook 1 pound elbow macaroni 2 min under package directions. Drain.
- Melt 4 tablespoons unsalted butter over medium heat. Whisk in ¼ cup all-purpose flour cook 90 sec until golden.
- Slowly add warm 2 cups whole milk and 1 cup heavy cream, whisking constantly. Simmer 4–5 min until thickened.
- Add ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon dry mustard powder, ¼ teaspoon black pepper, ¼ teaspoon cayenne, and 1 teaspoon kosher salt. Remove from heat, cool 2 min.
- Add 8 oz Velveeta , stir until melted. Add 8 oz sharp cheddar and 4 oz Monterey Jack one handful at a time.
- Combine sauce with pasta. Transfer to greased 9×13 baking dish.
- Mix softened 4 oz cream cheese with 1 cup sharp cheddar. Spread over top. Scatter ½ cup Monterey Jack.
- Broil on top rack 4–6 min until deep golden. OR bake at 350°F covered 20 min, uncovered 10–15 min.
- Rest 5 min. Serve.
Equipment
- Saucepan
- Whisk
Notes
Notes
- Always shred cheese from a block — pre-shredded causes grainy sauce
- Add cheese off heat — remove pot from burner, cool 2 min first
- Velveeta prevents sauce from breaking under oven heat — do not skip
- Make ahead: add extra ½ cup milk to sauce; refrigerate up to 2 days; add 10 min to bake time from cold
- Air fryer: 350°F for 12–15 min in air fryer-safe baking dish
- Calories per serving: ~480 kcal, 22g protein, 26g fat, 42g carbs
Nutrition
Serving: 1ServingCalories: 779kcalCarbohydrates: 55gProtein: 32gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 144mgSodium: 1226mgPotassium: 426mgFiber: 2gSugar: 9gVitamin A: 1857IUVitamin C: 0.3mgCalcium: 745mgIron: 1mg