When it comes to comfort food, Boston Market’s Mac and Cheese is a true classic that hits all the right notes. This dish brings together creamy, velvety cheese sauce with perfectly cooked pasta, making each bite a comforting delight. Inspired by the iconic recipe that many of us crave, this homemade version captures the essence of that beloved side dish.
What makes this mac and cheese stand out is its rich, gooey cheese sauce that’s both smooth and indulgent. A blend of cheeses creates a depth of flavor that’s hard to resist, while a crispy breadcrumb topping adds a delightful crunch. It’s the kind of dish that turns a simple dinner into something special.
For a complete meal, serve your mac and cheese with a side of White Cornbread. The cornbread adds a hint of sweetness, and the salad brings a refreshing crunch to balance out the creamy richness.
Why I Love This Recipe (And You Will Too)
- The cheese sauce is incredibly rich and smooth, making every bite a comfort-filled experience.
- It captures that classic Boston Market taste but is easy to make at home.
- Perfect as a side or a main dish, and pairs wonderfully with cornbread and salad.
- It’s a hit with kids and adults alike, making it a go-to for family dinners.
Boston Market Mac and Cheese Recipe
Ingredients
- 8 tbsp 1 stick Unsalted butter
- 1/2 cup All-purpose flour
- 1 tsp Salt
- 1/4 tsp Black pepper
- 1/2 tsp Dry mustard
- 4 cups Milk whole or 2%
- 8 ounces American cheese
- 1/2 cup Blue cheese
- 1/2 cup Cheddar cheese
- 8 ounces Semolina rotini pasta cooked
Instructions
- Preheat Oven: Heat your oven to 400°F (200°C).
- Make the Roux: In a medium saucepan, melt the butter over medium heat. Add the flour, salt, pepper, and dry mustard. Whisk continuously for about 30 seconds until smooth.
- Add Milk: Gradually pour in the milk, adding it in 1-cup increments, and whisk until the mixture is smooth and thickened.
- Incorporate Cheese: Stir in the American cheese, blue cheese, and cheddar cheese. Continue to whisk until the cheese is fully melted and the sauce is creamy.
- Combine with Pasta: Mix in the cooked semolina rotini pasta until well coated with the cheese sauce.
- Bake: Pour the mac and cheese into a baking dish and cover with foil. Bake for 20 minutes, then uncover and bake for an additional 10 minutes, or until bubbly and golden on top.
Notes
- Use Room Temperature Milk: To avoid lumps in your cheese sauce, make sure your milk is at room temperature before adding it to the roux. If it’s cold, it can cause the sauce to seize up.
- Grate Your Own Cheese: For the best melting and smoothest sauce, grate your own cheese rather than using pre-shredded cheese. Pre-shredded cheese often has anti-caking agents that can affect the sauce’s texture.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 470 kcal |
| Carbohydrates | 33g |
| Protein | 15g |
| Fat | 27g |
| Cholesterol | 82mg |
| Potassium | 298mg |
| Sugar | 5g |
Tips Which May Help!
Tip 1: For a classic Boston Market-style mac and cheese, you’ll need elbow macaroni, cheddar cheese, milk, butter, flour, and breadcrumbs. Some recipes also include cream for extra richness, as well as seasoning like salt, pepper, and paprika for flavor.
Tip 2: To get a creamy texture, make sure to use a combination of cheeses, such as sharp cheddar and a melting cheese like Gruyère or Monterey Jack. Make a smooth cheese sauce by whisking the flour and butter mixture well before adding milk. Cook the sauce over medium heat until it’s thickened before adding the cheese.
Tip 3: Freshly shredded cheese melts better and gives a smoother texture. Pre-shredded cheese often has anti-caking agents that can affect the creaminess of the sauce.