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 think I couldn’t figure out is how they get it that almost neon orange color – ha! 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:  Why isn’t my KFC Copycat Mac and Cheese thick? 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! Why is my mac and cheese a different color? If you want that neon orange color they have at KFC, you’ll have to add food coloring. Add in equal amounts of red and yellow food coloring (start with two drops each then add more as preferred to reach desired color). What if I don’t want to use Velveeta? 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. Where do I find powdered milk in the grocery store? You can find powdered milk in boxes, bags, or even in cans. It’s typically in the baking aisle in most grocery stores. How should I store leftover KFC Mac and Cheese? 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. What’s the best way to reheat Copycat KFC Mac and Cheese? 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?  The Best Creamy ColeslawBig Mac WrapsWhite Cheddar Mac and CheeseCrock Pot Ham Mac and CheeseInstant Pot Sausage Mac and Cheese Print KFC Mac and Cheese Make your own creamy, tender mac and cheese like you get from the drive thru with this simple copycat KFC Mac and Cheese recipe. Course Side DishCuisine American Prep Time 10 minutes minutesCook Time 13 minutes minutesTotal Time 23 minutes minutes Servings 6 servings Calories 385kcal Author Brandie @ The Country Cook Ingredients8 ounces elbow macaroni (1/2 a box)1 ¼ cup whole milk1 ½ Tablespoons powdered milk¾ teaspoon cornstarch½ teaspoon dry ground mustard12 ounces Velveeta, cut into small cubes1 cup shredded sharp cheddar cheesesalt to taste InstructionsCook 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. NutritionCalories: 385kcal | Carbohydrates: 39g | Protein: 23g | Fat: 15g | Sodium: 1051mg | Fiber: 1g | Sugar: 9g