Easy KFC Mac + Cheese Bowl [Copycat]

Chicken and mac + cheese in a black bowl with two spoons and a yellow napkin.

5 from 3 votes

Easy KFC Mac + Cheese Bowl [Copycat]

Relive your favorite moments with this Easy KFC Mac + Cheese Bowl [Copycat] that reminds you of the real thing without the dairy! Truly a family favorite that is sure to become a staple in your house!

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Keyword: chicken, dairy-free, dinner, easy, fall recipe, family-friendly, gluten-free, healthy bowl, KFC, kid-friendly, lunch, mac + cheese, mac and cheese, meatless, one bowl, summer

Servings: servings

Calories: 147kcal

Author: Shanika

Ingredients

CRISPY CHICKEN TENDERS:

1 Crispy Baked Chicken Tenders

"3-CHEESE" BLEND MAC + CHEESE [DAIRY-FREE]:

1 (16 oz.) package Your fave short-cut pasta (I like to use medium shells, elbow pasta, or Lumache pasta)
4 Tbsps vegan butter
3 Tbsps organic all-purpose flour
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon mustard powder
½ teaspoon garlic powder
Pinch of cayenne pepper
2 ½ cups Almond milk, unsweetened (You can use your fave plant-based milk)
1 cup Dairy-free sharp cheddar shreds (I love Violife foods)
1 cup Dairy-free Mexican-style shreds (I love Violife foods)
1 cup Dairy-free mozzarella cheese shreds (I love Violife foods)

GARNISH:

Dairy-free cheese shreds, for topping
Dried parsley, optional

US Customary - Metric

Instructions

TO MAKE THE CRISPY CHICKEN TENDERS:

To make the chicken for this bowl, check out my Crispy Baked Chicken Tenders recipe! NOTE: Be sure to chop the tenders into medium-sized chunks for this bowl.

BOIL THE PASTA:

Bring a large pot of water to a boil with a pinch of salt and add shells, elbow pasta, or Lumache pasta and cook according to packaging, about 8-10 minutes in most cases. Once cooked, drain, and lightly toss in olive oil (to prevent sticking together), cool and set aside.

TO MAKE THE MAC + CHEESE:

In a large dutch pot or deep skillet over medium-high heat, add butter and let it melt. Once melted, add flour, salt, black pepper, garlic powder, smoked paprika, and mustard powder, whisking until combined and "paste-like".
Slowly pour in the milk, whisking frequently until lump-free, about 2-3 minutes. Reduce the heat to medium-low and add in ALL 3 cheese shreds, stirring (using a wood spoon or spatula) until fully melted and smooth, about 4-5 minutes.
Add in the cooled pasta and stir together until well coated, combined, and creamy!

ASSEMBLY:

With each serving, spoon a few spoonfuls of mac + cheese and top with chopped crispy tenders followed by a small handful of cheese shreds to resemble the original KFC bowl. Repeat until all servings are made.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in an air-tight container (separately for chicken + mac and cheese) in the refrigerator for 3-4 days and reheated when ready to serve. To re-heat, add each serving to the oven, microwave, or stovetop (for mac + cheese) until warmed through.
FLOUR: If you don’t want to use all-purpose flour, feel free to substitute with regular starch or arrowroot starch, tapioca flour, which all act as a thickening agent.
GLUTEN-FREE OPTION: To ensure that this recipe is GF, be sure to use GF-friendly pasta and flour. Also, be sure to make the GF option for the crispy chicken tenders also.
MEATLESS OPTION: To see the best meatless option for this bowl, see the Post for details!
MAKE AHEAD: All ingredients can be made and individually stored as meal prep (up to 2 days prior) and assembled when ready to serve. For the chicken tenders, be sure to store crushed corn flakes + seasoning mixture in a nicely sealed zip loc bag, kept at room temp.

Nutrition