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This image shows a bowl of Boston Market-style mac and cheese, featuring tender elbow macaroni coated in a rich and creamy cheese sauce. The dish is garnished with a sprinkle of extra cheese and served as a comforting side dish.

Boston Market Mac and Cheese Recipe

This creamy, cheesy mac and cheese, inspired by Boston Market, is a fall and holiday favorite that's easy to make and packed with flavor!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 7
Calories 470 kcal

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.
    This image shows butter melting in a saucepan with flour added. The mixture is being whisked continuously to form a roux, which will be used as the base for the cheese sauce.
  • 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.
    This image shows shredded cheddar and mozzarella cheese being stirred into a creamy sauce in a saucepan. The cheese is melting and blending into the sauce to create a smooth, cheesy mixture.
  • Combine with Pasta: Mix in the cooked semolina rotini pasta until well coated with the cheese sauce.
    This image depicts cooked elbow macaroni being combined with a creamy cheese sauce in a bowl. The pasta is being stirred to ensure it is evenly coated with the cheesy 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.
    This image shows a baking dish filled with macaroni and cheese, topped with shredded cheddar cheese and breadcrumbs. The dish is in the oven, baking until the top is golden brown and crispy.

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.