Main Ingredients:

• 1 pound elbow macaroni
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 egg yolk
• 8 slices American cheese (from deli counter)
• 16 ounces sharp cheddar cheese, divided
• 1 cup Italian cheese blend
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon grated Romano cheese
• 1/8 teaspoon paprika
• 1 teaspoon salt

Total Time: 45 minutes

• Prep Time: 15 minutes
• Cook Time: 30 minutes

• Large pot for pasta
• Medium saucepan
• 9×13-inch baking dish
• Whisk
• Cheese grater
• Measuring cups and spoons
• Colander
• Mixing bowls

1. Bring a large pot of salted water to boil and cook macaroni for 20
   minutes until very soft.
2. Melt butter in a large saucepan over medium heat. Add flour and paprika,
   whisking constantly.
3. Gradually add milk while whisking to create a smooth sauce.
4. Temper the egg yolk by adding a spoonful of hot milk mixture, then whisk
   into the sauce.
5. Reduce heat to low and add torn American cheese, half the cheddar, and
   Italian blend cheese.
6. Stir in Parmesan and Romano cheeses until completely melted.
7. Combine sauce with cooked pasta in the baking dish.
8. Top with remaining cheddar cheese.
9. Broil until golden brown and bubbly.

Contains: Dairy, Wheat, Eggs

• Watch carefully during broiling to prevent burning
• Handle hot dishes with proper protection
• Ensure proper food handling temperatures

• Use freshly grated cheese for better melting
• Allow the sauce to thicken before adding pasta
• Cook pasta longer than usual for authentic texture
• Use deli American cheese instead of processed singles

Serve hot as a side dish alongside:

• Fried chicken
• Grilled chicken sandwich
• Fresh garden salad
• Steamed vegetables

• Gluten-Free: Use gluten-free pasta and flour
• Spicy Version: Add diced jalapeños and cayenne
• Breadcrumb Topping: Add buttered panko before broiling

• Store in airtight container for up to 5 days
• Reheat in microwave with splash of milk
• Can be frozen for up to 3 months

• Grainy Sauce: Whisk continuously while adding cheese
• Too Thick: Add warm milk gradually
• Too Thin: Cook sauce longer before adding cheese

• Using pre-shredded cheese
• Rushing the sauce-making process
• Not cooking pasta long enough
• Skipping the egg yolk temper

• Chick-fil-A tested this recipe for years before release
• The dish contains five different types of cheese
• It quickly became one of their most popular side items
• The recipe was developed to complement their chicken menu