✔ Updated · fixed amounts and sauce method + Famous Bowl and spicy versions
KFC mac and cheese is all about the sauce: mild, smooth and so creamy it pools in the bottom of the bowl, wrapped around soft elbow macaroni.
At a glance
The one tip that matters: Melt the cheese over low heat, a handful at a time. High heat makes cheddar turn grainy and oily.
This copycat-style version gets that texture at home with a mix of Velveeta for silkiness and mild cheddar for real cheese flavor, a little cornstarch and dry milk for body, and a pinch of mustard powder that sharpens the cheese without tasting like mustard. It takes about 30 minutes on the stovetop, with no baking. Serve it next to fried chicken, mashed potatoes and coleslaw, or turn it into a mac and cheese bowl topped with popcorn chicken. For a baked version that starts from the blue box, try our Kraft mac and cheese recipe.
Why You'll Love This Copycat
- Extra-creamy sauce that stays smooth, thanks to Velveeta and a little cornstarch.
- Stovetop only, ready in about 30 minutes with no baking.
- Easy to customize, from a popcorn chicken bowl to a spicy version.
What Makes KFC-Style Mac and Cheese So Creamy?
Baked mac and cheese sets into a sliceable casserole, but KFC-style mac and cheese is a loose, spoonable stovetop side, and that’s exactly why my family loves it. The creaminess comes from three things: processed cheese like Velveeta, which melts without separating; a small amount of cornstarch and dry milk powder, which give the milk body; and soft, well-cooked pasta that doesn't drink up all the sauce. If you prefer the baked style with a melted cheese top, my copycat Chick-fil-A mac and cheese is the one to make.
The mild cheddar adds real cheese flavor (I use sharp when I’m cooking for adults), and a teaspoon of dry mustard powder makes it taste cheesier without any mustard flavor coming through. For more fried chicken sides, browse our KFC copycat recipes.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Cook the pasta soft. The restaurant side has very tender elbows, so cook them a couple of minutes past al dente. I set a timer for exactly two extra minutes. They also soak up less sauce that way, keeping things creamy.
- Whisk the cornstarch into cold milk. Adding cornstarch to hot milk makes lumps. Start cold, whisk until smooth, then heat.
- Shred your own cheddar. Pre-shredded cheese is coated in anti-caking starch that can make the sauce gritty. Mild or medium cheddar keeps the flavor gentle.
- Keep the heat low. Once the cheese goes in, low heat and steady stirring keep the sauce smooth instead of grainy or oily.
- Loosen with warm milk. The sauce thickens as it sits. A tablespoon or two of warm milk brings it back to creamy, both right away and when reheating.
KFC Mac and Cheese (Copycat)
8
servings10
minutes20
minutes395
kcal30
minutesA copycat-style take on KFC mac and cheese: soft elbow macaroni coated in a smooth, mild, extra-creamy sauce of milk, Velveeta and mild cheddar, thickened with a little cornstarch and seasoned with dry mustard. Ready in about 30 minutes on the stovetop.
Ingredients
- For the Pasta
12 ounces elbow macaroni
1 tablespoon salt, for the pasta water
- For the Cheese Sauce
2 1/2 cups whole milk, cold
1 tablespoon cornstarch
2 tablespoons nonfat dry milk powder
1 teaspoon dry mustard powder
1/4 teaspoon kosher salt, or to taste
8 ounces Velveeta, cut into 1/2-inch cubes
8 ounces mild cheddar cheese, freshly shredded (2 cups)
Directions
- Cook the Pasta
- Bring a large pot of water to a boil and add the salt. Cook the elbow macaroni for 2 minutes longer than the package says, stirring now and then, so it turns soft and tender like the restaurant side. Drain well.
- Make the Cheese Sauce
- While the pasta cooks, whisk the cold milk, cornstarch, dry milk powder, mustard powder and salt in a medium saucepan until no lumps remain.
- Set the pan over medium heat and whisk constantly until the milk steams and thickens slightly, 4 to 6 minutes. Don’t let it boil hard.
- Turn the heat to low. Add the cubed Velveeta and shredded cheddar a handful at a time, stirring until each addition melts into a smooth, glossy sauce.
- Combine and Serve
- Return the drained macaroni to its pot, pour the cheese sauce over it and stir gently over low heat for 1 to 2 minutes until every elbow is coated and the sauce is thick and creamy. Taste and add salt if needed.
- Serve hot. If the sauce tightens as it sits, stir in a splash of warm milk to loosen it.
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How to Make a KFC-Style Mac and Cheese Bowl
KFC has sold mac and cheese bowls topped with popcorn chicken as part of its Famous Bowl line. To build one at home, spoon about 1 cup of hot mac and cheese into a bowl, top it with a handful of crispy popcorn chicken and finish with a sprinkle of a three-cheese blend: equal parts shredded Monterey Jack, mild cheddar and low-moisture mozzarella. The cheese melts on contact.
Make the chicken with our KFC popcorn chicken recipe, or bake frozen popcorn chicken until it reaches an internal temperature of 165°F. For the mashed potato and gravy version, see our KFC Famous Bowl recipe.
Spicy Nashville-Style Mac and Cheese
For a spicy bowl, make a quick Nashville-style hot oil. Warm 1/2 cup vegetable oil in a small saucepan over low heat until it is hot but not smoking, then take it off the heat and whisk in 1 to 3 tablespoons cayenne pepper (start with 1 for medium heat), 1 tablespoon dark brown sugar, 1 teaspoon paprika and 1/2 teaspoon garlic salt. Let it cool for a few minutes, then drizzle a spoonful over each mac and cheese bowl. Leftover hot oil keeps in a jar in the fridge for up to 2 weeks.
Serving, Storing and Reheating
- Serve it with: fried chicken, KFC-style mashed potatoes, copycat KFC coleslaw and KFC biscuits. More ideas in what to serve with mac and cheese.
- Fridge: cool leftovers within 2 hours and refrigerate in an airtight container for 3 to 4 days.
- Reheat: warm on the stove over low heat or in the microwave in 30-second bursts, adding a tablespoon of milk at a time and stirring until creamy and steaming hot (165°F). See how to reheat mac and cheese for more methods.
- Freezer: up to 2 months in airtight containers; the texture will be a little softer after thawing.
Frequently Asked Questions
How does KFC make their mac and cheese?
KFC doesn't publish its recipe, but the side is soft elbow macaroni in a mild, very creamy cheddar-style sauce. This copycat gets close at home with milk, Velveeta and mild cheddar, thickened with cornstarch and dry milk powder and seasoned with a little mustard powder.
Does KFC have mac and cheese?
KFC menus vary by country and location and change over time, so check your local restaurant or app for current sides. If you can't find it, or want a bigger batch, this copycat recipe makes 8 side servings at home in about 30 minutes.
Does this mac and cheese have egg in it?
No. This copycat recipe is egg-free. The sauce is thickened with cornstarch and dry milk powder and gets its creaminess from melted Velveeta and cheddar, so there are no eggs to temper.
How many calories are in this copycat KFC mac and cheese?
About 395 calories per serving when the recipe is divided into 8 side servings of roughly 3/4 cup, with around 45 grams of carbohydrates. Using reduced-fat cheddar and 2% milk lowers the calories, though the sauce will be a little less rich.
Can you freeze mac and cheese?
Yes, though the pasta softens further and the sauce can separate slightly. Freeze cooled portions in airtight containers for up to 2 months, thaw overnight in the fridge, and reheat gently with a splash of milk, stirring until it is hot all the way through (165°F).
🍂 Building your Thanksgiving menu? Mix and match our Thanksgiving sides and casseroles with a make-ahead timeline.
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