Can you name anything more comforting than a warm, creamy bowl of macaroni and cheese?
Likechicken noodle soupor fluffymashed potatoes, it’s the kind of dish that immediately tastes of nostalgia and warmth.
But nowadays, you could also get your cheesy fix from a slew of fast-food restaurants.
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However, subtle differences in texture, cheese blends, and even noodle shapes make each two-part recipe unique.
Bojangles
Comforting bowls of mac and cheese are a given at southern-style fried chicken joints likeBojangles.
It’s said to be made with elbow macaroni, cheese sauce, and a bit of spice.
Megan Hageman/Eat This Not That
I paid $3.29 for the regular size.
The look:The pasta is very straight for an “elbow” noodle.
But, each piece comes coated in a sufficient amount of light orange sauce.
Megan Hageman/Eat This Not That
However, it hardly even tastes cheesy and no other ingredients step up to humor the palatenot even salt.
I think I would skip this side next time and instead marry my chicken with fries or anything else.
I was hoping this sentiment held true forKFC’s versionof macaroni and cheese.
Megan Hageman/Eat This Not That
I purchased an individual cup for $2.99 but a large size was also available for $2 extra.
Its noodles were curlier and their color more orangecloser to the macaroni and cheese Crayonthan the previous offering.
Aside from their curvier shape, the noodles share about the same thickness and springy consistency.
Megan Hageman/Eat This Not That
Meanwhile, the cheese sauces also have a similar build.
Potbelly
Every toasty sub sandwich deserves a delicious pairing.
In addition, the substance surrounding it was more gummy than anything else.
Megan Hageman/Eat This Not That
After such a wobbly start, however, I was actually pleasantly surprised by the overall flavor.
They’re Cajun-style just like Bojangles and also include a kind of homestyle mac and cheese.
The look:Chunkier C-shaped noodles sitting in a pale orange sauce.
Megan Hageman/Eat This Not That
I could also see the darker, broiled shredded cheese crust sitting just below.
The taste:The baked cheese saves the day.
Its presence creates a saltier and bolder dish all around.
Megan Hageman/Eat This Not That
Otherwise, it boils down to standard delicate noodles in a so-so cream dressing.
I guess we’ll find out what all the hype is about.
There’s a classic meal-sized version, but I ordered a side of it for just $2.85.
The look:From the top, this dish looks like a cheesy dream.
Shredded cheddar and Jack are all the eye can see smothered onto picture-perfect curved, tubular noodles.
For the sake of the taste test, I stuck to the original recipe, though.
It’s the first mac on the list to be made with shell pasta rather than elbow macaroni noodles.
It also features a blend of rich cheeses but sticks mostly to white cheddar.
Speaking of rich, you might have to be to enjoy this fast-food mac.
The look:The first white cheese sauce and they did not apply it sparingly.
Every bit of the shelled noodles is coated in it.
The taste:The extra cost is justified.
This is like the elevated version of Velveeta’s Shells & Cheesea nostalgic favorite for many.
It’s indulgently creamy yet also soaked in a mild yet sharp cheddar cheese taste.
The noodles are, of course, the perfect texture somewhere between chewy and limp.
Plus, their bowl-like shape helps to capture all that extra sauce.
It’s also important to mention that this cup has freshness on its side.
But, the mac and cheese isn’t too far behind, standing as another popular side.
It’s also baked in-restaurant to achieve a crispy top layer of baked cheesesimilar to how Popeyes does it.
I paid $3.39 for a small cup.
The taste:Just as velvety as Panera’s but with a heightened level of richness.
But, one which added irresistible notes of umami and secured the dish’s spot as my top pick.
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