Creamy Popeyes Mac and Cheese: A Homestyle Copycat (Print Version)

Whip up creamy Popeyes Mac and Cheese at home! This easy copycat recipe brings that cheesy, comforting side dish right to your kitchen. So much better homemade!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pasta & Dairy Base

01 - 1 pound elbow macaroni
02 - 4 cups whole milk
03 - 1 cup heavy cream
04 - 6 tablespoons unsalted butter
05 - 6 tablespoons all-purpose flour

→ Cheesy Core

06 - 3 cups sharp cheddar cheese, freshly grated
07 - 2 cups Monterey Jack cheese, freshly grated
08 - 4 ounces cream cheese, softened and cubed

→ Flavor Boosters

09 - 1 tablespoon garlic powder
10 - 1 tablespoon onion powder
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon salt (or to taste)
13 - ½ teaspoon black pepper (or to taste)
14 - 1 teaspoon hot sauce (optional)

→ Finishing Touches

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

# Instructions:

01 - First things first, get a big pot of water boiling for your elbow macaroni. Add a generous pinch of salt – this is where I always forget to salt the water enough, and then my pasta tastes bland! Cook the macaroni according to package directions, but aim for al dente, maybe even slightly undercooked. Remember, it's going to bake later, so you don't want mushy pasta. Drain it well and set it aside, maybe toss with a tiny bit of butter so it doesn't stick.
02 - Now for the roux, the heart of our creamy sauce! In a large, heavy-bottomed pot or Dutch oven, melt your unsalted butter over medium heat. Once it’s fully melted and bubbling gently, sprinkle in the all-purpose flour. Whisk, whisk, whisk! You want to cook this mixture for about 1-2 minutes, stirring constantly, until it forms a pale, golden paste. It should smell a little nutty, like toasted flour. My "oops" moment here was burning it once – don't walk away!
03 - Gradually, and I mean gradually, whisk in the whole milk and heavy cream. Pour in a little bit at a time, whisking constantly until each addition is fully incorporated and smooth before adding more. This is crucial for a lump-free sauce! The mixture will start to thicken as it warms. Keep whisking until it’s smooth and coats the back of a spoon. Oh, the smell of that developing creamy sauce? Heaven!
04 - Reduce the heat to low. Now for the fun part: add your grated sharp cheddar, Monterey Jack, and cream cheese. Stir constantly until all the cheeses are completely melted and the sauce is smooth and velvety. Don't crank up the heat here; low and slow prevents the cheese from getting grainy. You want a luscious, flowing sauce, not a clumpy mess! It's mesmerizing to watch the cheese disappear into that creamy goodness.
05 - Once your cheese sauce is smooth, stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper. Now, this is important: taste it! Seriously, take a little spoonful and see what it needs. Does it need more salt? A little more paprika? This is your chance to adjust. If you’re feeling bold, add a dash of hot sauce for that authentic Popeyes Mac and Cheese kick. I always add a bit more garlic powder than the recipe says, just my quirky preference!
06 - Gently fold the cooked macaroni into the cheese sauce until every noodle is coated in that golden goodness. Pour the whole delicious mixture into a 9x13 inch baking dish. For that iconic crispy top, I like to sprinkle a little extra sharp cheddar and Monterey Jack on top, maybe another tiny dusting of smoked paprika. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until it's bubbly around the edges and the top is golden brown and slightly crispy. It should look, smell, and taste like pure comfort!

# Notes:

01 - Always grate your own cheese; pre-shredded just doesn't melt the same.
02 - For leftovers, add a splash of milk when reheating to bring back that creamy texture.
03 - Ran out of Monterey Jack once and used Colby Jack; it worked, but the flavor was a tad milder.
04 - A tiny sprinkle of smoked paprika on top before baking gives it that extra visual pop and a hint of smoky flavor.

# Tools You'll Need:

01 - Large pot
02 - large heavy-bottomed pot or Dutch oven
03 - whisk
04 - 9x13 inch baking dish
05 - grater

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 50g
Protein: 25g

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