Boston Market Mac and Cheese, made with three cheeses is super creamy and easy to make and the perfect copycat!
Boston Market Mac and Cheese
Mac and Cheese is the ultimate comfort food and nothing screams fall and holidays more than comfort food. We’re huge fans of Boston Market here for fast food, the chicken is delicious and we love both the mac and cheese and the creamed spinach.
Mac and Cheese has so many versions it is hard to call anything the Ultimate Mac and Cheese, but this creamy mac and cheese is the perfect Boston Market Macaroni and Cheese copycat.
Can I make this Boston Market Mac and Cheese on the stovetop?
Yes, lower the heat to a simmer and cover the pot. Cook for 10-15 minutes or until creamy and the liquid is reduced.
Boston Market Bacon Mac and Cheese recipe:
Adding bacon is an awesomely easy way to make the macaroni and cheese. Swap out half the butter for bacon grease from the pan after cooking the bacon. Then once cooked top with 6 crumbled slices of bacon and stir gently.
Can I make this Boston Market Mac and Cheese in my slow cooker?
No, I don’t suggest it, but you can certainly make my Slow Cooker Mac and Cheese and add swap out 1/2 cup of the cheese for blue cheese for a similar Boston Market flavor.
Some other delicious copycat side dishes!
- Wendy’s Chili (Copycat)
- Morton’s Creamed Spinach (Copycat)
- KFC Potato Wedges (Copycat)
- KFC Coleslaw (Copycat)
You guys know I am ALL about copycats, tell me what copycat you can’t wait to see on the blog, I would LOVE to oblige! In fact I asked this question a couple of months ago and someone said Wendy’s Chili and I bumped up the posting of it to the next day instead of months later because I’d already made it!
Tools Used in the making of this Boston Market Mac and Cheese Recipe:
Baking Pan: This is great as it looks good for serving too!
Skillet with Lid: I used my All-Clad pan for this recipe but I also own this exact pan which I use for clients and it is great quality at 1/4th the price. I cook for us with All-Clad pans I hope to pass down to my kids (I’m sappy, I know).
Copycat Recipes Book: This recipe was based on a recipe found in this book originally. I adjusted a couple of things but the main ingredients are absolutely found from here 🙂
Rotini Pasta: Semolina is the first ingredient here, feel free to swap for your favorite pasta shape too.
Recipe
Boston Market Mac and Cheese (Copycat)
- Yield: 8 Servings
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Course: Side Dish
- Cuisine: American
Ingredients
- 8 tablespoons butter unsalted (1 stick)
- 1/2 cup flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon 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
Note: click on times in the instructions to start a kitchen timer while cooking.
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Heat the oven to 400 degrees.
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Melt the butter on medium heat, then add in the flour, salt, pepper, and mustard.
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Whisk until smooth and cook for 30 seconds.
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Add in the milk slowly in 1 cup increments until smooth.
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Add in the cheese and whisk until fully melted.
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Add in the pasta and stir.
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Pour into baking dish and bake, covered for 20 minutes.
Nutrition Information
Yield: 8 Servings, Amount per serving: 326 calories, Serving Size: 1 , Calories: 326g
All images and text © for Dinner, then Dessert, Inc.
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Oooh! This looks so easy and nostalgic!
Can’t wait to serve up some of this comfort food (and share a bit of my childhood!)
Thank you, Sabrina!
You’re welcome, Sarah! Enjoy!!
My husband and son are huge mac and cheese lovers, and they would love this!
Thanks, Dee!
One of my favorite side dishes from Boston Market!!
It’s so good!
nothing beats a big bowl of creamy cheesy Mac and Cheese!!
Totally agree!!
Wow! This looks so good! I love homemade mac and cheese!
Sweet heavens I need this mac and cheese in my life asap! On my gosh, it looks perfect!
Thanks, Angie!
CAn this recipe be made a day before ?
The cheese sauce would harden and it wouldn’t be quite as good unfortunately.
Did anyone actually make this?
Blue cheese???!! Really?
Let me know what you think after trying it! Trust me!!
I made this about a month ago and it was awesome; making it again tonight! Would not have thought to put blue cheese in it, but it just makes it. Thank you.
So glad you’re enjoying it! I appreciate the 5 star rating!
No way I can use blue cheese (some of my family just wouldn’t go for it). Is there any other cheese you’d recommend swapping it out for? Thanks!
You can leave out the blue cheese if you’d like, just know that it will change the flavor and won’t be a true copycat recipe anymore.
I don’t like blue cheese but when I make this I am not going to change not one thing I hope it’s as good as you say it is also I like using heavy cream in Mac& cheese make it amazing but I will use mike in this cause I will try the recipe as is
So…not sure what I did wrong. I wanted to double it to feed a big group. I’ve made Mac and cheese with no problem before and I just doubled every ingredient. The sauce thickened fine…except the noodles were SWIMMING in it. Should I have done less milk or more pasta?
Oh no! Next time, try more pasta to soak up the sauce. So sorry you had issues doubling it.
How about Boston Market Cornbread or Cinnamon Apples Copycat to go with this? They’re great sides. I always got the 3 side platter with the Mac n’ Cheese, Mashed Potatoes and Cinnamon Apples and the Cornbread always came with it. Yes, a very filling meal. I know. Some people like me just need the carbs for a high metabolism, so no harm done!
Great suggestions! I’ll add them to my to do list. 🙂
are these pictures of the actual finished dish? It seems like the black pepper would show up in the sauce, is that not the case? I remember a mac and cheese recipe I used once that called for white pepper, I wondered if that was possibly for appearance. In any case, I’m going to try the cheese combo of cheddar+american+bleu, great idea!
These are actual pictures of the finished dish. 🙂 I really hope you enjoy it!
Is the pasta supposed to be raw or cooked before adding to the cheese??
Cooked 🙂 Enjoy!!
Making this for Thanksgiving. Last night i did a test run and the sauce felt too thick. I’m wondering if it’s the American cheese or cheddar cheese. For American i went with Land O Lakes cheese from the deli And mild shredded cheddar from refrigerator section. Otherwise maybe i had too many noodles…any suggestions on what brands to use ?
I don’t even remember what brands I happened to use for this. If you try again and it’s too thick, you could try adding a little bit more milk or cutting back on the noodles. Good luck!
Blue cheese crumbles or dressing?
Crumbles 🙂