By The introduction exists. The mountain is behind me. I have a book. Sixty recipes, introduction included. The manuscript is rough. It needs editing. But it exists — a stack of paper that didn't exist a year ago, containing everything I know about love and garlic.
Showed it to Vanessa over coffee. She read the introduction and three recipes, put it down, and said, "This is going to be a BOOK. Capital letters." When Vanessa says capital letters, she means it. The confidence she has in me is sometimes the only confidence I have.
Started researching publishers. The world of cookbook publishing is large. And I am one woman with a notebook and a dead woman's recipes. But Mama's food doesn't need a ring light. It needs a table and a story and a reader hungry for something real.
At school, Shanice wrote another story — about her grandmother's garden. It won a school writing contest. She came to my office to share, not for counseling but for joy. The girl who stole food writes stories about gardens. The journey from stealing to writing is the journey from survival to life.
Made Mama's baked spaghetti — noodles, ground turkey, marinara, ricotta, mozzarella, baked bubbly. Zoe ate two plates and said, "This should be in the book." It's in the book. Everything is in the book now.
The baked spaghetti that made Zoe go back for a second plate reminded me that the best comfort food doesn’t need explaining — it just needs to be made. This copycat Chick-fil-A mac and cheese lives in that same spirit: pasta, a blend of melted cheeses, baked until golden and bubbly, the kind of dish that earns a seat at any table. On the nights when the manuscript felt too big and the publishing world felt too wide, this was the bowl that said: you’re doing it.
Copycat Chick-fil-A Mac and Cheese
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 6
Ingredients
- 1 lb elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded American cheese (or Velveeta, cubed)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Instructions
- Preheat and boil. Preheat your oven to 350°F. Cook the elbow macaroni in salted boiling water according to package directions until just al dente. Drain and set aside.
- Build the roux. In a large oven-safe skillet or saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for about 2 minutes until the mixture turns a light golden color and smells slightly nutty.
- Make the sauce. Gradually whisk in the milk and heavy cream, adding in a slow, steady stream. Continue whisking over medium heat for 4–5 minutes until the sauce thickens enough to coat the back of a spoon.
- Melt in the cheeses. Remove the pan from heat. Stir in the American cheese, 1 cup of the cheddar, and all of the Parmesan until fully melted and smooth. Season with salt, pepper, and smoked paprika.
- Combine and top. Add the drained macaroni to the cheese sauce and stir until every noodle is coated. Transfer to a greased 9x13-inch baking dish if not already oven-safe. Sprinkle the remaining 1/2 cup of cheddar evenly over the top.
- Bake until bubbly. Bake uncovered for 20–25 minutes, until the top is golden and the edges are bubbling. Let it rest for 5 minutes before serving.
Nutrition (per serving)
Calories: 540 | Protein: 23g | Fat: 29g | Carbs: 49g | Fiber: 2g | Sodium: 710mg