Get ready to elevate your comfort food game with this copycat Boston Market mac and cheese recipe!
The key to this rich, comforting dish is using a blend of creamy cheeses and just the right amount of dry mustard.
It comes together in about 45 minutes with just a handful of simple ingredients. So you can make it any night of the week!
Trust me, once you try this copycat recipe, you’ll never look at mac and cheese the same way again.
Why You’ll Love This Boston Market Mac and Cheese
Budget-Friendly Indulgence: Enjoy restaurant-quality mac and cheese at a fraction of the cost, perfect for satisfying cravings without breaking the bank.
Crowd-Pleasing Favorite: Impress family and friends with this foolproof recipe that’s sure to be a hit at potlucks, parties, and gatherings.
Quick and Easy: This recipe requires under an hour to prepare and cook, making it ideal for busy weeknights or when you need a quick, satisfying meal.
Customization Potential: Use this recipe as a base to experiment with add-ins like bacon, breadcrumbs, or different cheeses. Create your own signature mac and cheese masterpiece!
Ingredients
- Macaroni: Elbow macaroni is a classic choice, but you can use whatever short pasta you have on hand.
- Butter: Adds richness and forms the base of the roux, enhancing overall flavor and mouthfeel.
- All-Purpose Flour: Thickening agent that creates a smooth, velvety sauce when combined with butter and milk.
- Dry Mustard: Adds depth and tang, enhancing the cheese flavor without overpowering. It’s the secret ingredient for next-level mac and cheese.
- Salt and Black Pepper: Essential seasonings that bring out the flavors of cheese and pasta, providing perfect balance to the dish.
- Whole Milk and Cream: Create a creamy texture, add protein and calcium, and help achieve the ideal sauce consistency.
- American, Cheddar, and Blue Cheese: This trio melts smoothly, providing a signature creamy texture with maximum taste.
How to Make Boston Market Mac and Cheese
I’ve always been a huge fan of Boston Market’s creamy, cheesy mac, but living hours away from the nearest location is a real bummer.
So, I took matters into my own hands and recreated this classic dish at home. And let me tell you, this homemade version is spot on!
Like the OG recipe, it calls for heavy cream for richness and a blend of American and blue cheese for a hit of salty, gooey goodness.
I promise you’ll swoon after one bite! Check out how easily it comes together:
1. PREP. Preheat the oven to 400°F and grease a baking dish.
2. COOK PASTA. Cook the macaroni to a couple of minutes before al dente. Reserve some of the pasta water before draining, then set aside.
3. MAKE ROUX. Melt the butter, then whisk in the flour and spices. Keep whisking and cooking until it’s paste-like, about 1 minute.
4. MIX SAUCE. Gradually add the milk and cream, whisking continuously to prevent lumps. When it’s thick and smooth, slowly add the cheeses, a little at a time, until melted. Add some reserved pasta water if it’s too thick.
5. COMBINE. Add the cooked macaroni to the cheese sauce, stir until well coated, then pour into the baking dish.
6. BAKE. Cover the dish and bake for 15 minutes. Remove the foil and add more cheese, then bake for another 5 minutes, or until the top is lightly golden and the edges are bubbly.
7. COOL. Let the dish cool for about 10 minutes before serving. Enjoy!
Tips For the Best Boston Market Mac and Cheese
Whether you serve it as a side dish or enjoy a big bowlful as a meal on its own, this Boston Market-inspired mac and cheese is sure to be a family favorite.
It’s certainly become a regular in my dinner rotation and always hits the spot.
Here are a few tips to keep in mind before you start:
- Undercook the Pasta. Since it’s being baked, you want to undercook the pasta by a couple of minutes. This keeps it from becoming mushy.
- The Roux Base. Use a silicone whisk and keep it moving. I promise it will smooth out.
- Whisk Constantly. When adding milk to the roux, whisk continuously to avoid lumps and ensure a smooth sauce.
- Low and Slow. Add the cheeses very slowly and let each addition melt before adding more. If you add it all at once, it’ll seize up, and the whole sauce will harden.
- Cheese Choices. As mentioned, the original Boston Market dish used American and blue cheese. I love that blend! But if it’s not your thing, feel free to leave out the blue cheese and stick with cheddar.
- Pasta Shapes. While elbow macaroni is traditional, consider using shells, cavatappi, or rotini for more texture and cheese-holding capacity.
- Topping Ideas. For a crispy topping, sprinkle breadcrumbs, crushed crackers, or grated Parmesan cheese over the top before baking.
- Bake Until Bubbly. Bake the mac and cheese until the top is lightly golden and the edges are bubbly for the perfect finish.
How to Store
This yummy mac and cheese is perfect for those nights when you’re craving something cozy and don’t want to fuss around in the kitchen for hours.
Better yet, you can make it ahead! Here’s the rundown:
To Store: Place cooled leftovers in an airtight container and refrigerate for 3-4 days. Ensure it’s completely cooled before storing to prevent condensation.
To Freeze: Portion cooled mac and cheese into freezer-safe containers or bags, removing as much air as possible. Freeze for up to 3 months, thawing overnight in the refrigerator before reheating.
To Reheat: Add a splash of milk or cream to the mac and cheese and microwave in 30-second intervals, stirring in between, until heated through. For oven reheating, cover with foil and bake at 350°F for 15-20 minutes. Add more cheese in the last 5 minutes for that gooey finish.
More Mac and Cheese Recipes You’ll Love
Mexican Mac and Cheese
White Cheddar Mac and Cheese
Broccoli Cheddar Mac and Cheese
Mac and Cheese with Ritz Crackers
Boston Market Mac and Cheese
8
servings15
minutes20
minutes550
kcalThe key to this rich, comforting copycat Boston Market mac and cheese recipe is using a blend of creamy cheeses and just the right amount of dry mustard.
Ingredients
8 ounces pasta (elbow, penne, rotini, etc.)
1/2 cup butter
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
2 cups whole milk
1 cup heavy cream
8 ounces freshly shredded American cheese
8 ounces freshly shredded sharp cheddar cheese, divided
4 ounces blue cheese crumbles, optional
Instructions
- Preheat the oven to 400°F and lightly grease a 9×13-inch (2 quart) baking dish with cooking spray or butter.
- Cook the pasta in well-salted water until 2 minutes before al dente, according to the package instructions. Reserve 1 cup of pasta water, then drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour, salt, mustard, and pepper, and whisk constantly for about 1 minute to create a thick paste (roux).
- Slowly add the milk and cream, about 1/2 cup at a time, whisking continuously to prevent lumps from forming. Cook for 3-5 minutes, stirring frequently, until the sauce thickens.
- Reduce the heat to low and add the American cheese, half of the cheddar, and all of the blue cheese (if using) in small handfuls, stirring well between each addition so it has time to melt. If needed, add a splash of the reserved pasta water to adjust the sauce consistency.
- Add the cooked macaroni to the cheese sauce and toss together until evenly coated. Then, transfer the mac and cheese mixture to the casserole dish.
- Cover the dish with foil and bake for 15 minutes. Remove the foil, sprinkle the remaining cheddar cheese over the top, and bake uncovered for 5-10 minutes, or until the top is lightly golden and the edges are bubbly.
- Let the dish cool for 10 minutes before serving. Enjoy!
Notes
- Melt the cheese slowly. Add the cheese in small handfuls, mixing well after each addition so it has time to melt.
- Undercook the pasta. It will continue to cook in the oven. So, undercook it by a couple of minutes to avoid mushy noodles.
- Try Mix-ins. Customize your mac and cheese with cooked bacon, diced ham, sautéed onions, or steamed broccoli.
