Easy Boston Market Mac and Cheese Copycat Recipe
Let’s talk mac and cheese. Not just any mac and cheese, but the kind that haunts your dreams and makes you want to lick the bowl clean. We’re talking about my attempt at a Boston Market Mac and Cheese Copycat Recipe — and honestly? It’s dangerously close to the real deal. This isn’t gourmet, it’s comfort, it’s cheesy, and it’s ready to rescue any weeknight dinner. Trust me, you need this in your life.
Easy Boston Market Mac and Cheese Copycat Recipe
So, picture this: it’s a Tuesday, the kids are screaming about homework, and my husband walks in looking like he wrestled a bear on the way home from work. I needed a win, and fast. Enter this mac and cheese. I whipped it up, and suddenly? Silence. Golden, cheesy silence. My usually picky five-year-old asked for seconds. SECONDS! My husband? He literally scraped the bottom of the dish. It’s become a regular request, and honestly, I’m not mad about it. It’s easy, it’s satisfying, and it makes everyone happy. What more could you want?
Why You’ll Love This Easy Boston Market Mac and Cheese Copycat Recipe
- It’s ridiculously easy. Like, even I can’t mess it up (and that’s saying something).
- It’s pure comfort food. Bad day? Mac and cheese. Good day? Mac and cheese. You get the idea.
- The cheesy sauce is legit crack. I’m not even kidding.
- Kids love it. Adults love it. Basically, everyone loves it.
- Leftovers (if there ARE any) are amazing cold, straight from the fridge. Don’t judge me.
How to Make It
Alright, let’s get down to the nitty-gritty. First, you gotta cook your pasta. Elbow macaroni, classic, right? But hey, if you only have shells or rotini lying around, go for it. Nobody’s gonna judge. Cook it until it’s al dente, which basically means not mushy. Mushy mac is a crime against humanity.
While the pasta’s doing its thing, let’s make the cheese sauce. Melt some butter in a saucepan – don’t burn it! Add some flour and whisk it together. This is called a roux, and it’s basically the foundation of everything good in this world. Cook it for a minute or two to get rid of that floury taste. Now, slowly pour in the milk, whisking constantly. This is important! Otherwise, you’ll get lumps, and nobody wants lumpy mac.
Once the sauce is smooth, add the cheese. Sharp cheddar is key for that Boston Market flavor, but feel free to throw in some Monterey Jack or even a little Gruyere if you’re feeling fancy. Stir until the cheese is melted and the sauce is gloriously smooth and cheesy.
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Finally, drain the pasta and add it to the cheese sauce. Stir it all together until everything is coated in cheesy goodness. Season with salt and pepper to taste. And that’s it! You’ve just made the easiest, most delicious mac and cheese ever. Seriously, try not to eat the whole pot. I dare you.
Ingredient Notes
- Elbow Macaroni: It’s classic, but honestly? Whatever pasta you have lurking in the pantry will probably work. Just make sure it’s not, like, spaghetti. That’s just weird.
- Butter: Use real butter, please. Margarine is a sin. And unsalted is best, so you can control the saltiness.
- All-Purpose Flour: This thickens the sauce. Don’t skip it unless you’re going gluten-free (see the substitutions below!).
- Milk: Whole milk makes it creamier, but 2% works in a pinch. I’ve even used skim when I was desperate. It was still edible.
- Sharp Cheddar Cheese: This is the star of the show. Get a good quality cheddar, it makes all the difference. Pre-shredded is fine, but freshly grated melts better.
- Salt and Pepper: Seasoning is important! Don’t be afraid to add a little extra.
Recipe Steps:
- Cook elbow macaroni until al dente. Drain and set aside.
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1-2 minutes to form a roux.
- Gradually pour in milk, whisking constantly until smooth.
- Add shredded cheddar cheese and stir until melted and smooth.
- Combine cooked macaroni with the cheese sauce.
- Season with salt and pepper to taste.
- Serve immediately and enjoy!
What to Serve It With
Okay, so mac and cheese is pretty amazing on its own, but if you want to make it a meal, here are a few ideas:
- BBQ Chicken or Ribs: Because what goes better with mac than BBQ?
- Green Salad: Gotta get some greens in there somewhere, right?
- Roasted Vegetables: Broccoli, Brussels sprouts, carrots – anything goes!
- Garlic Bread: Because carbs on carbs are always a good idea.
- Absolutely nothing: Let’s be real, sometimes a bowl of mac and cheese is all you need.
Tips & Mistakes
- Don’t overcook the pasta! Mushy pasta is the enemy.
- Whisk constantly when adding the milk to avoid lumps. Trust me on this one.
- If the sauce is too thick, add a little more milk. If it’s too thin, simmer it for a few more minutes.
- Don’t be afraid to experiment with different cheeses! Gruyere, Monterey Jack, even a little smoked Gouda can add a fun twist.
- I once tried to make this with Velveeta. Don’t do it. Just… don’t.
Storage Tips
Leftovers? If you’re lucky enough to have any, store them in an airtight container in the fridge. They’ll last for about 3-4 days. Reheat it in the microwave or on the stovetop with a splash of milk to keep it creamy. And yes, eating it cold straight from the fridge is totally acceptable. I may or may not have done that for breakfast more than once. No shame.
Variations and Substitutions
- Gluten-Free: Use gluten-free pasta and a gluten-free flour blend. I’ve used a chickpea flour blend that worked like a charm.
- Dairy-Free: Use dairy-free milk and cheese. The results might not be exactly the same, but it’s still delicious!
- Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.
- Add-Ins: Mix in cooked bacon, ham, or vegetables for extra flavor and texture. I once threw in some leftover roasted broccoli and it was surprisingly good.
- I once tried to use beer instead of milk because I was out. It…wasn’t great. Learn from my mistakes.
Frequently Asked Questions
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Easy Boston Market Mac and Cheese Copycat Recipe
Ingredients
Main Ingredients
- 8 oz elbow macaroni or other pasta of your choice
- 1 cup evaporated milk
- 1.5 cups cheddar cheese shredded
- 0.5 cup Monterey Jack cheese shredded
- 4 tbsp butter unsalted
- 1 tbsp all-purpose flour
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
Instructions
Preparation Steps
- Cook the macaroni according to package instructions, then drain and set aside.
- In a large saucepan, melt the butter over medium heat.
- Stir in the flour and cook for about 1 minute.
- Gradually whisk in the evaporated milk, then bring to a simmer while stirring constantly.
- Add the cheddar and Monterey Jack cheeses, stirring until melted and smooth.
- Season with salt and pepper.
- Add the cooked macaroni to the cheese sauce and stir to coat.
- Serve immediately with additional cheese on top, if desired.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
