The first time I tasted Boston Market’s mac and cheese, I was instantly transported back to childhood Sunday dinners at my grandmother’s house. There’s something magical about that perfectly creamy, cheesy goodness that hits all the comfort food notes. After years of trying to recreate it at home, I finally cracked the code to their signature side dish.
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Table of Contents
Why This Recipe Works
The secret to Boston Market’s mac and cheese lies in the perfect balance of creamy cheese sauce and the addition of dry mustard powder. The mustard adds a subtle tang that elevates the dish beyond basic mac and cheese. Baking the assembled dish creates those coveted crispy edges while keeping the interior luxuriously creamy.
Ingredients You’ll Need
There are no surprises among the short ingredient list:
- Dry macaroni noodles – Provide the sturdy pasta base that holds the creamy cheese sauce perfectly
- Butter – Creates the rich roux foundation and adds essential richness to the sauce
- All-purpose flour – Acts as a thickening agent to create the perfect sauce consistency
- Dry mustard powder – Adds subtle tangy depth that distinguishes this from ordinary mac and cheese
- Salt – Enhances all flavors and balances the richness of the cheese
- Black pepper – Provides gentle heat and aromatic complexity
- Whole milk – Creates the creamy liquid base for the cheese sauce
- American cheese (Velveeta recommended) – Melts smoothly and provides the signature creamy texture and mild cheese flavor
Those sensitive to gluten can replace the noodles and flour with gluten-free alternatives, while those on a dairy-free diet can do the same with the cheese and milk. However, it’s critical that any cheese used melt appropriately, along the lines of traditional American cheese.
How to make Boston Market Mac and Cheese
Even beginner cooks can take advantage of the incredibly delicious flavors this dish can provide:
- Prepare the macaroni according to package directions, then drain.
- Make a simple cheese sauce by melting butter in a pan, then adding flour, followed by milk. Stir until the mixture thickens.
- Add cheese and stir until it melts into the sauce.
- Season with salt, pepper, and dry mustard, then stir to integrate.
- Add the cooked macaroni noodles and mix to coat with sauce.
- Preheat the oven to 400°f, then butter a casserole dish and pour in the macaroni and cheese.
- Bake for approximately 20 minutes.
What goes well with Boston Market-style Macaroni and Cheese
While mac and cheese fans may be tempted to dig into a big bowl of this comfort food classic on its own, it’s also an excellent companion for many other types of food.
Those looking for a traditional Boston Market experience can pair it with rotisserie or roasted chicken, meatloaf, or ham. Meanwhile, it’s also an excellent accompaniment for other sides like cornbread, steamed or roasted vegetables, mashed potatoes, and many more.
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for up to 4 days in the refrigerator
- Reheating Method: Reheat in a 350°F oven for 15-20 minutes, covered with foil. Add a splash of milk if needed to restore creaminess
- Freezing: Freezes well for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating
Love Boston Market? Check out these copycat recipes!
- Boston Market Dill Potatoes
- Boston Market Squash Casserole
- Boston Market Creamed Spinach
- Boston Market Cornbread
- Boston Market Restaurant Meatloaf Recipe
- Boston Market Sweet Potato Casserole Recipe
More side dish recipes
- How to Make Kentucky Fried Chicken Coleslaw
- Cracker Barrel Cheesy Hashbrown Casserole
- Copper Penny Carrot Recipe
- Creamed Asparagus Side Dish
- Homemade Fried Potato Wedges
- Copycat Chipotle Rice
- Texas Roadhouse Green Beans
Find more casserole recipes and restaurant sides right here on CopyKat!
Boston Market Mac & Cheese – Easy Copycat Recipe
Ingredients
- 8 ounces macaroni
- 1/4 cup butter
- 1/4 cup flour
- 1/4 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups milk
- 1 cup American cheese
Instructions
- Preheat oven to 400 degrees.
- Cook pasta according to instructions, drain, and set aside.
Macaroni and Cheese sauce instructions
- Melt the butter in a large saucepan, over medium heat. Cook the until it becomes fragrant.
- Add flour, and stir together for about 1 minute. Add milk, and stir until the sauce thickens.
- Add the cheese, and stir until the cheese melts into the sauce.
- Add the salt, pepper, and dry mustard, stir well. Add the pasta to the saucepan. Stir the cheese sauce until it coats the pasta.
- Lightly butter a casserole dish, and add pasta mixture to 2 quart casserole dish. Bake at 400 degrees for 20 minutes.
This is how my mother made it for us when we would come home from school for our lunch. Except, she used a small can of evaporated milk. Would it have to be diluted? I was in grade school, and I was born in 1941, so I only know it was the small box of Velveeta, the small can of Pet milk and I think the elbow macaroni was a 7 oz box. She may have used 1/2 a box, I don’t know. I remember she put a chunk of butter in at the end, 1 to 2 tablespoons. The best was when she would just cook the macaroni, no cheese, and put in a pint of her home canned tomatoes. That with a little black pepper and a ~ a tablespoon of real butter! Thanks.
Wow, never thought of the macaroni and tomatoes. That sounds good!
This old standard recipe is the best. Especially if using Velveeta. I’ve also done this using evaporated milk, white pepper, a touch of cayenne and serving it creamy right out of the sauce pan without baking it.
I’ve made lots of good Mac and cheese recipes using multiple cheeses but nothing beats plain old velveeta Mac and cheese.
I love this recipe! My son’s friends say it the best they ever had. Very easy to make and I wouldnt change a thing. Thank you!
After finding this recipes a month ago, I’ve made it 6 times. My kids and fiancé LOVE IT. Not exactly Boston Market but the consistancy is similar. This has made its way to my recipe book. Thank you ❤
I know there is no onion in the Boston Market mac&cheese. Also, there is blue cheese in there somewhere.. which I don’t usually enjoy, but it works well with the other cheeses. Just a suggestion if you were looking to tweak the recipe. 🙂
I will have to try this recipe again, and see how it goes.
The recipe was easy enough that my 10 year old son made it. Although good, not exactly Boston Market mac and cheese.
This recipe is awesome!!! So tasty, and easy…far less expensive to make than to buy at Boston Market. $28.99 for a catering size is too expensive for the $4.50 worth of ingredients to make this batch of deliciousness.
I have always like the food at Boston Market I just don’t like that the food is always cold when they serve it. I like my food really hot. So this is great to have this recipe I can make it at home and eat it while its hot!