Boston Market Mac and Cheese (Copycat)

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, 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.

The creamiest mac and cheese ever! Boston Market Copycat!

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 ½ cup of the cheese for blue cheese for a similar Boston Market flavor.

Boston Market Macaroni and Cheese copycat that's so easy to make!

Some other delicious copycat side dishes!

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!

Boston Market mac and cheese with American, blue and cheddar cheeses is the best mac and cheese ever!

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.

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Boston Market Mac and Cheese (Copycat)

Boston Market Mac and Cheese, made with three cheeses is super creamy and easy to make and the perfect copycat!
Yield 8 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

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

  • Heat the oven to 400 degrees.
  • Melt the butter on medium heat, then add in the flour, salt, pepper, and mustard.
  • Whisk until smooth and cook for 30 seconds.
  • Add in the milk slowly in 1 cup increments until smooth.
  • Add in the cheese and whisk until fully melted.
  • Add in the pasta and stir.
  • Pour into baking dish and bake, covered for 20 minutes.

Nutrition

Serving: 1g | Calories: 472kcal | Carbohydrates: 34g | Protein: 17g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 84mg | Sodium: 1080mg | Potassium: 298mg | Fiber: 1g | Sugar: 7g | Vitamin A: 950IU | Calcium: 539mg | Iron: 1mg
Keyword: Boston Market Mac and Cheese (copycat)
Boston Market Mac and Cheese, made with three cheeses is super creamy and easy to make and the perfect copycat! #macandcheese #bostonmarket #cheesy
Boston Market Mac and Cheese, made with three cheeses is super creamy and easy to make and the perfect copycat! #macandcheese #bostonmarket #cheesy
Boston Market Mac and Cheese, made with three cheeses is super creamy and easy to make and the perfect copycat! #macandcheese #bostonmarket #cheesy

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This was tastey although it tasted nothing like Boston Markets mac. I was disappointed especially because it says “copy cat” recipe. But 1-10 for flavor it is a 6 I think but that’s just me so don’t let my opinion knock you from trying it.

  2. I just tried this mac and cheese, but cooked the pasta first. 8 ounces didn’t look like much, so I add all 16 oz of the cooked pasta.

    I assume now, since it’s not mentioned to precook that I should have put it in uncooked…. which way is correct?

    1. This did come out very tasty….. I used 16oz of pasta however. I think it’s pretty close to Boston Market, but I didn’t use Blue Cheese, I used 8oz of Cheddar and 8oz of American. I also used whole milk. 🙂
      Thanks for the recipe!

  3. It’s not a bad mac and cheese, but we love Boston Market Mac and Cheese and we were so pumped to try this. Sorry, but it’s not even close.

    1. I’ve never tested it so I’m not sure. I’m guessing you could just use a different cheese but it wouldn’t be a copycat recipe then. If you decide to try, I’d love to know how it turned out. I also have other mac and cheese recipes on the blog not using blue cheese if you decide to try one of those instead. Good luck!

  4. I followed this recipe to a tee. It tasted nothing like Boston market. Did I do something wrong? It was pretty good, but not like I was expecting. Literally followed every step

    1. If you followed the recipe exactly, I’m not sure that you did anything wrong. Sorry you didn’t think it was a copycat version to Boston Market.

  5. 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 ?

    1. 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!

  6. 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!

  7. 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!

  8. 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?

  9. 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

  10. 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!

    1. 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.

  11. 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.

  12. 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!