KFC Mac and Cheese
Make your own KFC Mac and Cheese at home with that signature taste that you know and love in under a half hour with this easy recipe!
BETTER THAN THE DRIVE THRU
I know KFC is not everyone’s cup of tea but it sure is mine! I love a good little serving of their mac and cheese with my fried chicken. So I went about trying to recreate that signature taste. The only thing I couldn’t figure out is how they get it that very particular orange color. My guess is some sort of added food coloring. The taste is pretty spot on though. So, when that craving hits for that rich, creamy, tender mac and cheese, you can whip up a batch in no time with this simple recipe!
FREQUENTLY ASKED QUESTIONS:
Don’t worry, this Mac and Cheese thickens as it cools and it’ll be the same consistency with just as much creaminess in no time. It does have that unique texture after it sits for a bit!
This recipe requires it – sorry! It gives this the closest taste to the KFC version. However, you can make your own version of Velveeta if you prefer not to use the store-bought. Use my Homemade Velveeta recipe to make some.
You can find powdered milk in boxes, bags, or even in cans. It’s typically in the baking aisle in most grocery stores.
Leftovers keep best in the fridge for up to 3 days in an airtight container. Keep them for longer by freezing in a freezer safe container for up to 3 months.
This is easily reheated in the microwave. But, you can also use the stovetop. If doing so on the stove, add a splash more milk to loosen it up as you heat and stir it.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- elbow macaroni
- whole milk– if you want that signature KFC flavor you can’t skimp on the fat here, you have to stick with whole milk.
- powdered milk– this is the secret to achieving that true KFC flavor, I don’t have any substitution suggestions for this. If you don’t know what to do with that extra powdered milk, make some Homemade Velveeta and use it in this recipe or in other cheese dips!
- cornstarch – this is going to help with thickening – don’t substitute with flour, it makes a difference.
- dry ground mustard– trust me, you need this! Don’t skip!
- Velveeta– You can check out the FAQ section. The package has markings on it so you can measure just what you need easily.
- shredded sharp cheddar cheese– you can use the pre-shredded stuff but I find that shredding the cheese fresh off the block melts better than the bagged stuff that’s already shredded.
- salt
HOW TO MAKE KFC MAC AND CHEESE
Cook the macaroni per the directions on the back of the box in a large stock pot or Dutch oven. Drain well and add back to the pot. Add the milk, milk powder, cornstarch, mustard, and Velveeta over medium-low heat. Stir constantly until the Velveeta is melted. Do not let this come to a simmer. Take off the heat and stir in the cheddar. Taste and add salt if needed.
This does thicken as it cools so if you like it thicker, just give it a few minutes to cool and stir occasionally.
CRAVING MORE RECIPES?
- KFC Gravy
- KFC Chocolate Parfaits
- KFC Lemon Creme Parfaits
- KFC Strawberry Parfaits
- KFC Potato Wedges
- Southern Fried Chicken
- Southern Coleslaw (KFC Copycat)
- Crock Pot Mashed Potatoes
- Buttermilk Biscuits
- Crock Pot Mac & Cheese
- White Cheddar Mac and Cheese
- Taco Mac and Cheese
- Crock Pot Ham Mac and Cheese
- Instant Pot Sausage Mac and Cheese
- No Boil Homemade Mac and Cheese
- Buffalo Mac and Cheese
- Arby’s Roast Beef and Cheddar
KFC Mac and Cheese
Ingredients
- 8 ounces elbow macaroni (1/2 a box)
- 1 ¼ cup whole milk
- 1 ½ Tablespoons powdered milk
- ¾ teaspoon cornstarch
- ½ teaspoon dry ground mustard
- 12 ounces Velveeta, cut into small cubes
- 1 cup shredded sharp cheddar cheese
- salt to taste
Instructions
- Cook 8 ounces elbow macaroni per the directions on the back of the box in a large stock pot or Dutch oven. Drain well and add back to the pot.
- Add 1 1/4 cup whole milk, 1 1/2 Tablespoons powdered milk, 3/4 teaspoon cornstarch, 1/2 teaspoon dry ground mustard, and 12 ounces Velveeta, cut into small cubes over medium-low heat.
- Stir constantly until the Velveeta is melted. Do not let this come to a simmer.
- Take off the heat and stir in 1 cup shredded sharp cheddar cheese. Taste and add salt if needed.
- This does thicken as it cools so if you like it thicker, just give it a few minutes to cool and stir occasionally.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Great food, tastes just like KFC!
this Mac & Cheese is fantastic I was a bit skeptical at first but made it tastes just like KFC thank you I will be making it again
Thia was pretty damn close to the original. It reheats well to put in a thermos and take to work for lunch.
Would definitely make again. Loved how easy this was. My 10 year old daughter pretty much made it all by herself. Solid recipe!
The only problem I had with this recipe was I couldn’t stop eating this Mac and cheese. After 3 helpings, I made myself stop. It was much better than the recipe I had been using.
Hahahaha now that is the kind of comment I love to read! Thanks so much Rick!!
Delicious and easy!
I just had to make this and it turned out magnificent. Will make again very soon.
All I gotta say is yum! My wife really loved it! I know its hard to get a true copycat but this is an all around great Mac and cheese recipe that is easy to make.