Popeyes Mac and Cheese
A baked copycat mac and cheese with a creamy sharp cheddar and Gouda sauce, a middle layer of cheese and a golden cheese topping.
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Ingredients
- 1 pound elbow pasta
- 1/2 cup butter for the sauce; plus 2 tablespoons for the drained pasta and more for greasing the dish
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 4 cups sharp cheddar cheese shredded
- 2 cups gouda cheese shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Heat the oven to 350°F. Grease a 9-by-13-inch baking dish with butter.
- Cook the pasta in boiling salted water until just al dente. Drain and stir in 2 tablespoons of butter.
- Mix the shredded cheddar and gouda. Set aside 3 cups for the sauce, 1 1/2 cups for the middle layer and 1 1/2 cups for the topping.
- Melt the 1/2 cup of butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes.
- Gradually whisk in the milk and cream and cook until the sauce thickens. Remove the pan from the heat. Stir in the salt, pepper, garlic powder, paprika and the 3 cups of cheese set aside for the sauce, until the cheese is melted and the sauce is smooth. Mix with the drained pasta.
- Spread half the pasta in the prepared dish and sprinkle with the cheese saved for the middle. Add the remaining pasta and cover with the last of the cheese.
- Bake for 15 to 20 minutes, until bubbly and golden brown on top. Check that the center reaches 165°F with a food thermometer before serving. Serve right away.
Notes
This is a copycat, not the restaurant's recipe. The extra butter for the pasta and the dish is not counted in the nutrition.
Nutrition
Serving: 1servingCalories: 667kcalCarbohydrates: 44.1gProtein: 24.9gFat: 43.6gSodium: 744mgFiber: 1.7gSugar: 5.1g
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