Macaroni and Cheese from El Pollo Loco features tender elbow pasta enveloped in a creamy, melted cheddar cheese sauce, topped with a golden, crispy breadcrumb crust, delivering a comforting blend of smooth and crunchy textures.
Equipments
- Large pot
- Colander
- Saucepan
- Whisk
- Mixing spoon
- Baking dish
- Oven
- Measuring cups
- Cheese grater
- Small bowl
Ingredients
- 8 oz (225g) elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon unsalted butter (melted)
Using sharp cheddar cheese is crucial for achieving the rich, tangy flavor characteristic of El Pollo Loco's Macaroni and Cheese, while whole milk ensures a creamy, smooth sauce. Be sure to use elbow macaroni as its shape holds the cheese sauce well, creating a balanced texture. Incorporating both Parmesan cheese and melted butter helps add depth and richness to the dish. The panko breadcrumbs provide the essential crispy, golden topping that contrasts the creamy interior perfectly. Your copycat version of Macaroni and Cheese from El Pollo Loco will deliver the comforting blend of smooth cheese sauce and crunchy topping that fans love.
Instructions
- Preheat oven to 375°F (190°C).
- Cook elbow macaroni in a large pot of salted boiling water until al dente; drain using a colander.
- In a saucepan over medium heat, melt 2 tablespoons butter.
- Whisk in flour and cook for 1-2 minutes.
- Gradually whisk in milk until smooth; cook until slightly thickened.
- Stir in salt and black pepper.
- Add sharp cheddar cheese and Parmesan cheese to the sauce; stir until melted and smooth.
- Combine cooked macaroni with cheese sauce in a mixing bowl; mix well.
- Transfer macaroni and cheese mixture to a greased baking dish.
- In a small bowl, mix panko breadcrumbs with 1 tablespoon melted butter.
- Sprinkle breadcrumb mixture evenly over the macaroni and cheese.
- Bake in the preheated oven for 20-25 minutes, or until topping is golden and bubbling.
- Let cool slightly before serving.
Substitution
Macaroni and Cheese from El Pollo Loco copycat menu replicates the iconic creamy cheddar cheese sauce coated perfectly over tender elbow macaroni, topped with a golden-brown crunchy breadcrumb crust. When sharp cheddar cheese is unavailable, you can substitute with a blend of mild cheddar and extra sharp white cheddar to maintain depth of flavor. If whole milk is not accessible, use 2% milk combined with a tablespoon of heavy cream to achieve a similar richness in the cheese sauce. Your panko breadcrumbs topping can be replaced with crushed Ritz crackers or regular breadcrumbs mixed with a bit of melted butter to ensure a crispy topping texture. Avoid overcooking the macaroni in the boiling water to prevent mushiness before baking.
Tips
Ensure you salt the boiling water generously before cooking the elbow macaroni to enhance flavor and prevent sticking. When whisking the flour into melted butter, cook just long enough to form a roux without browning, which ensures a smooth base for the cheese sauce. Gradually add the milk while continuously whisking to avoid lumps and achieve a creamy consistency. Your breadcrumb topping will crisp best if you evenly coat the panko with melted butter before baking.
Nutritions
Macaroni and Cheese from El Pollo Loco offers a rich source of calcium and protein primarily from sharp cheddar and Parmesan cheeses, supporting bone health and muscle repair. The whole milk contributes essential vitamins like A and D, along with healthy fats for energy. Elbow macaroni provides carbohydrates important for fueling your body's daily activities. Your serving also includes a moderate amount of sodium and fat from butter and cheese, which should be balanced with other nutrient-rich foods throughout the day.
Storage
Store leftover Macaroni and Cheese in an airtight container to maintain freshness and prevent drying out. Refrigerate your dish promptly, ideally within two hours of cooking, and consume within 3-4 days to ensure optimal taste and safety. For longer storage, freeze the macaroni and cheese in a freezer-safe container for up to 2 months, defrosting in the refrigerator overnight before reheating.
Variation or Alternatives
You can substitute sharp cheddar cheese with a blend of Gruyere and smoked gouda for a richer, more complex flavor profile. Instead of panko breadcrumbs, crushed Ritz crackers or cornflakes provide a different crunchy topping texture. For a creamier sauce, replace whole milk with half-and-half or heavy cream. Consider adding a pinch of smoked paprika or mustard powder to the cheese sauce to enhance the savory depth.
Allergies
Macaroni and Cheese from El Pollo Loco contains several common allergens, including dairy from sharp cheddar cheese, whole milk, and Parmesan cheese, as well as gluten from elbow macaroni and panko breadcrumbs. If you have lactose intolerance, a milk allergy, or celiac disease, you should be cautious when consuming this dish. Your well-being is paramount, so consider allergy-safe alternatives or consult a healthcare provider before enjoying this meal.
Why this recipe?
El Pollo Loco's Macaroni and Cheese menu stands out due to its creamy texture paired with a flavorful blend of melted cheeses, appealing to comfort food enthusiasts. The dish's rich and cheesy profile offers a satisfying balance that complements the restaurant's signature grilled chicken, enhancing the overall meal experience. Making a copycat recipe allows you to recreate the authentic taste at home, giving you control over ingredients and portion sizes while enjoying a beloved fast-casual favorite. Your homemade version can capture the unique essence of El Pollo Loco's popular side dish, making it worth the effort.